Tag Archives | steak

Sauteed Steak with Spinach, Tomatoes & Avocado

By on April 11, 2012 in Complete Family Dinner, Entrees Recipe, Gluten Free, Recipes

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Sauteed Steak with Spinach, Tomatoes & Avocado

Sauteed Steak with Spinach, Tomatoes & Avocado

Ingredients

  • 4 6-oz. thin- cut steaks like beef tenderloin steaks (1/2- to 3/4-inch thick)
  • baby spinach- 16 oz.
  • tomatoes, roma or vine-ripened- 2, sliced into 1-inch slices and then in half
  • avocado- 1, diced
    • for Rice:
  • brown rice- 1 cup
  • chicken broth- 1 14.5oz. can
    • STAPLES
  • salt & pepper
  • olive oil- 3 tablespoons
  • butter- 2 tbspns
  • water- ½ cup

Instructions

  1. Season steak with salt and pepper
  2. Heat olive oil in skillet over medium-high heat and sauté steaks in oil until brown; do not overcook
  3. Remove cooked steaks to a serving plate
  4. Add butter to skillet and melt over medium-high heat
  5. Add tomatoes and sauté until they begin to brown, approximately two minutes
  6. Add spinach and sauté until reduced, approximately 3 minutes
  7. Add diced or sliced avocado and spoon mixture over steak
  8. Serve with rice
    9. Rice
  9. Bring chicken stock, water and rice to a boil
  10. Once boiling, cover and reduce heat to low to simmer until all liquid is absorbed
https://tonispilsbury.com/sauteed-steak-with-spinach-tomatoes-avocado/

 

Weekly Meal Planning For Busy Families

Weekly Meal Plan

The Organized Cook Weekly Meal Plan System

 

 

Sauteed Steak with Spinach, Tomatoes & Av0cados is part of our Weekly Meal Plan “Bright Dinner Ideas” from The Organized Cook.  To purchase this meal plan individually or shop other Weekly Meal Plans from The Organized Cook visit our store.

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Serve Up Simple- 4th of July Simply Delicious Menu

By on June 27, 2011 in Survival Guide for Busy Moms, The Organized Party Planner

Serve up simple.  Simple and delicious, that is.

If you’re entertaining for Independence Day, I have a recipe to make your life a lot easier.  Skip the traditional hamburgers and hot dogs and try this menu:

4th of July Menu from The Organized Cook

 

By marinating the steak a day or two in advance and making the salads which take just minutes to prepare, you’re time will be free to enjoy 4th of July festivities.

What’s great about this menu is that it covers all the basics- steaks, potatoes, pasta.  So, when guests ask, “what can I bring?” tell them to bring easy items like fruit or drinks.

4th of July Menu Flank Steak from The Organized Cook

If you’re not entertaining, it’s the perfect combination for just you and the family- I know- because this is what we had for dinner this past Saturday night and it was delicious….tasted like summer.

Toni’s 4th of July Menu

Ingredients

  1. Flank Steak 3-4 lbs, cut into 2-inch strips against the grain
  2. Dijon Mustard -1/2 bottle
  3. Soy Sauce- a few shakes

    4th of July Menu Red White Blue Potato Salad from The Organized Cook

    Dice potatoes into quarters

  4. Red Wine Vinegar- about 1/3 cup
  5. Fresh or Dried Oregano & Basil

 

  1. Petite Red, White & Blue (purple, actually- but close enough) Potatoes (I found the perfect ones at Trader Joe’s), cleaned and quartered
  2. Blue Cheese Crumbles- 1 small container
  3. Sour Cream- 1 cup

 

  1. Cavatappi Pasta- 1 lb
  2. Zucchini & Squash- 1 each, diced into half-chunks
  3. Grape Tomatoes- 1 pint

    4th of July Menu Cavatappi Salad from The Organized Cook

    Dice zucchini and squash into halves

Where I got my potato salad inspiration- basically, I think making traditional potato salad is a ton of work.  You have to peel, cook and dice potatoes and eggs, dice potatoes, etc.  So, unless my mom is here to make it (she makes a great potato salad), then I want to find an easier alternative.

I was shopping in Trader Joe’s and spotted these miniature potatoes and thought how perfect they would be in a salad.  I wanted to make it lighter, without mayonnaise, so I decided to try sour cream.  With some blue cheese to add to my “red, white and blue” theme, this potato salad came out better than I’d hoped.

4th of July party menu from Toni Spilsbury The Organized Cook

 

Directions

Steak

  1. A day or two in advance, combine mustard, soy sauce and vinegar in a bowl or casserole pan with about a half cup of olive or canola oil; mix well
  2. Season steak with salt, pepper, basil and oregano
  3. Dip steak into marinade and coat evenly
  4. Place steak in zip-top baggie and pour remaining marinade in; seal tightly and place in the refrigerator on a plate or platter to marinate overnight

 

Potato Salad (can be made a day in advance)4th of July Menu Red White Blue Potato Salad from The Organized Cook

  1. Place oven on Broil
  2. Place potato chunks onto baking sheet
  3. Drizzle olive oil over the top and sprinkle with some salt; use your hand to toss
  4. Broil until potatoes are brown, approximately 35 minutes
  5. Transfer to mixing bowl
  6. Add blue cheese and sour cream; toss

 

Pasta Salad (can be made a day or two in advance)

  1. Put zucchini and squash slices next to potatoes to Broil until brown, approximately 20 minutes
  2. Boil pasta in salted water until tender; drain and rinse under cool water
  3. Add vegetables to pasta
  4. Drizzle with olive oil; toss4th of July Menu Cavatappi Salad from The Organized Cook

When it’s time to eat, just grill steak- or hand it off to the hubby to grill like I do.

 

 

4th of July Menu Flank Steak from Toni Spilsbury The Organized Cook

Happy 4th of July!

 

If you’re looking for a summer beverage for 4th of July party, try my Summer Sangria!

Summer Sangria from Toni Spilsbury The Organized Cook

And, for the absolute most adorable place setting, check out this Patriotic Place Setting design by Social Couture.

 

 

 

 

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Father’s Day Breakfast Recipe Made Easy

By on June 13, 2011 in Recipes, Survival Guide for Busy Moms

I know I’ve created an easy Father’s Day recipe when I can get away with using only one pan.  In fact, in exactly 8 minutes on YouTube, I demonstrate how to make my Open-Face Steak & Egg Sandwich with Pan Gravy using only 5 ingredients and 1 pan.  The gravy recipe came straight from my grandmother.

Father's Day Breakfast Easy Recipe from The Organized Cook

Father's Day Breakfast Easy Recipe from The Organized Cook


Father's Day Breakfast Recipe from The Organized Cook

click to watch video

 

 

 

 

 

 

 

 

 

 

Open-Face Steak & Egg Sandwich with Pan Gravy

Ingredients

Father's Day Breakfast Recipe from The Organized Cook Steak & Egg Sandwich

Thin-Sliced Steak

  1. Steak, sliced thin
  2. French bread, 1-inch slices
  3. Eggs
  4. Flour
  5. Milk
Father's Day Breakfast Recipe from The Organized Cook Steak & Egg Sandwich

Father's Day Breakfast Ingredients

 

 

 

 

 

 

 

 

 

Directions

  1. Season steak with salt & pepper
  2. Place bread slices on plate
  3. Heat a few tablespoons oil in medium non-stick skillet over medium-high heat
  4. Cook steak, flipping once, until brown on both sides then transfer to bread slices
  5. Fry eggs until medium then transfer atop bread and steak
  6. Add a couple more tablespoons oil or butter to pan
  7. Add flour and saute until flour browns (will look like peanut butter)
  8. Very slowly pour milk into flour while whisking
  9. Stir until desired consistency- add more milk if too thick or more flour if too thin- (you want the gravy in the pan to be slightly thinner than how you want it on the plate)
  10. Serve gravy spooned over the top of sandwich
Father's Day Breakfast Recipe from The Organized Cook

French bread slices topped with steak and egg

Father's Day Breakfast Recipe from The Organized Cook

Gravy spooned over top of sandwich

 

If you’re looking for adorable Father’s Day cards to print yourself, check out free Printable Father’s Day cards from HGTV: (click on image)

Father's day free printable cards

 

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Piazole? What’s A Piazole?

By on June 2, 2011 in Making Dinner, Recipes

Family Dinner For A Large Group

So here’s the recipe and story about Steak Piazole.

Steak Piazole Recipe

Ingredients:

  1. beef round sirloin tip steaks, thin- 4-5lbs
  2. onion, white- 1 large, peeled and sliced into strips
  3. green bell pepper- 1, sliced into strips
  4. crushed tomatoes- 1 28oz. can
  5. beef broth- 1 can
  6. spaghetti pasta- 1½ lbs

Steak Staples:
• olive oil- a few tbspns
• minced garlic- 2 tbspns
• garlic salt
• dried oregano
• crushed red pepper flake (optional)
Spaghetti Staples:
• olive oil- ¼ cup
• minced garlic- 2 tbspns
• crushed red pepper flakes (optional)

My stepfather, “Skip” grew up in Connecticut in an Italian family.  When he and my mom would visit me he often talked about his favorite steak dish that his mom- God rest her soul- cooked.  Apparently, his mother never handed down her family-favorite recipe to anyone in the family.

So, I asked him to describe it the best he could, and then I got to work.

Directions:

The steak is extra tender when cooked in a slow cooker. Just follow skillet directions below using the slow cooker instead of the skillet on High for
6-7 hours.

Steak
1. Heat a few tablespoons of olive oil with minced garlic in large deep skillet over medium-high heat
2. Season steaks with garlic salt, oregano and a little crushed red pepper (optional depending on how spicy you want it); place into skillet, turning
each one until slightly brown on both sides then stack then on top of another if needed
3. Add onion slices, bell pepper slices, tomatoes and broth; bring to boil; cover and reduce heat to medium-low and simmer until steak is tender;
approximately 60 minutes; or cook in slow cooker on high for 6-7 hours
Spaghetti
4. Boil spaghetti pasta in salted water until tender; drain pasta reserving some (about ½ cup) of the cooking water in pan; return spaghetti to warm
pan and water; toss
5. Add to spaghetti: olive oil,minced garlic and red pepper flakes (optional) to taste; toss well
Serve steak individually over spaghetti

Steak Piazole from The Organized Cook, Toni Spilsbury

Steak Piazole from The Organized Cook

With absolutely no recipe to go by, I attempted re-create a dish I had never eaten.  Everyone loved it and now I make it nearly every time they visit.

After seasoning and searing the steak with garlic, dried crushed peppers and olive oil, I leave it to simmer for hours in bell peppers, onions and tomatoes; the steak is so tender it flakes with a fork.  Then I serve it with spaghetti.  It’s the perfect dish for weekend company because it requires only minutes of my time to prepare and then I can leave it for half the day while I spend time with my guests.

Italian Salad from The Organized Cook

Italian Salad from The Organized Cook

When I decided to include it in my Weekly Meal Plan System, I had to give it a name.  “Steak with Peppers and Tomatoes”.  Too stale.  What would “Nonni” call it?  An entirely new name for this recipe seemed fitting since it was entirely new to me.  Skip threw out some names and we finally decided on “piazole”.

What’s a piazole?

It’s steak simmered in tomatoes and peppers after being seared with seasonings.

So, now you know.  We’ll see what Wikipedia has to say about that.

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