Sunday, March 14, 2010

Herbed Strips

Night two of the red meat diet, calling it this makes it sound better to me.  I looked around several sites to find a quick steak rub or some way to change up the flavor a little bit.  I came across a few herb encrusted steaks, but nothing matched what I had time for, bad planning on my part, they looked delicious.  I did come across a jar of herbes de provence in my pantry.  This particular blend was: Winter savory(no idea what that is), thyme,rosemary,basil, tarragon, and lavender flowers.  Everything sounded great except the lavender, which reminds me of lotion for some reason. The blend smelled good, so I used it. I was really looking forward to getting these on the grill, but oh the wonderful weather of Alabama.  It started to rain. I am glad I have the grill pan.

I wish we could have had potatoes, but Byrd wanted me to try her mom's creamed spinach recipe.  Creamed spinach from my childhood was not a pleasant memory to bring up, so I steamed a little broccoli just in case. The creamed spinach was easier than I would have thought.  Cook frozen spinach, squeeze out all the water, return to pan, then add butter and 1/2 a package of cream cheese.  Very simple. 

The steak was delicious.  The herb blend added a great flavor that I really enjoyed.  The creamed spinach was great, it did not give me nightmares like it did when I was a child.  I am now over that food phobia.  When being forced to eat a lot of steak, I know tough life, it is nice to find new ways to flavor the meat.  

1 comment:

  1. what beautiful diamond grill marks... well done!

    well, medium rare I hope, but the steak looks well done