Blue Cheese-Buttered Sirloin with Haricots Verts and Roasted Fingerling Potatoes


Who wouldn’t want a juicy steak topped with butter… a blue cheese compound butter no less! Compound butters are flavorful dish enhancers made from mixing different ingredients into a butter base. Blue cheese lends its deliciously distinctive aroma and flavor to this compound butter, and green onion punches it up another notch. Tip: Line ’em up! The best way to remove the ends of green beans is to line them up evenly, then remove them with one cut.

Adapted From
Chef Justin Paruszkiewicz
Home Chef
March 2021

Serves 2

Ingredients
5 teaspoons olive oil, divided
Salt, to taste
Ground black pepper, to taste
1 pound fingerling potatoes
2- 3 tablespoons Blue Cheese Crumbles
1-2 tablespoons unsalted butter, softened
2 scallions, thinly sliced
2 garlic  cloves, minced
Two Sirloin Steaks, 6 ounces each
1/2 pound green beans, ends trimmed
1/4 cup water

Directions:
Preheat the over to 400°F.

Line a baking sheet with parchment paper. Set aside.

Halve potatoes lengthwise. Place potatoes on prepared baking sheet and toss with olive oil, about 1/2 teaspoon salt, and a pinch of pepper. Massage oil and seasoning into potatoes. Spread into a single layer and roast in hot oven until golden brown and fork-tender, 18-20 minutes. While potatoes roast, make blue cheese butter.

In a mixing bowl, combine softened butter, blue cheese (to taste), half the garlic (use less if desired; reserve remaining for green beans), half the scallions (reserve remaining for garnish), and a pinch of pepper. Form mixture into two equally-sized mounds and place on a plate. Refrigerate until ready to use.

Pat steaks dry, and season both sides with a pinch of salt and pepper. Place a medium non-stick skillet over medium heat and add 1 teaspoons olive oil. Add steaks to hot pan and cook until steaks are browned and reach a minimum internal temperature of 145 °F, 5-7 minutes per side. Remove steaks to a plate and tent with foil. Rest at least 5 minutes. Wipe pan clean and reserve.

Return skillet used to cook steaks to medium-high heat and add 2 teaspoons olive oil. Add remaining garlic to hot skillet and cook until fragrant, 30-45 seconds. Add green beans and water. Cover, and stir occasionally until beans are bright green and water has mostly evaporated, 6-8 minutes. If green beans need more time, add 2 tablespoons water and stir occasionally, 1-3 minutes. Remove from burner and season with salt and pepper to taste

To serve, place the steak on the plate, topping steaks with blue cheese butter. Garnish dish with remaining green onions. Add green beans and fingerling potatoes on the side.

Bon appétit!

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Taiwanese Pork Chops and Broccoli

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When you don’t have a lot of time to spare in the kitchen, this dish can come together in minutes. It is perfect to add to your weekly meal rotation. What I like about this recipe is that there aren’t a ton of ingredients, I liked how the cornstarch created a delicious glaze on the chops, and the sauce was simple and super tasty. If you wanted to riff on the recipe, I think you could do definitely do this with chicken thighs or even steak as a change up.

Serves 2 to 4

Ingredients:
4 cloves garlic
7 scallions
1 pound pork loin, boneless center-cut chops
7 tablespoons soy sauce, divided
2 tablespoons sesame oil
1 teaspoon white pepper
3 tablespoons cornstarch
2 tablespoons extra-light olive oil
3 large broccoli crowns
2-3 tablespoons sweet Thai chili sauce

Directions:
Mince the garlic and scallions; set them aside on a plate.

Cut the pork to about 1/4-inch thickness. Pound thin with a mallet on both sides. To a medium bowl add 4 tablespoons of the soy sauce, sesame oil, cornstarch, and pepper. Stir to combine. Add the pork to the marinade and stir to thoroughly coat the meat. Cover and allow the pork to sit for 5 to 10 minutes.

Meanwhile, preheat the olive oil in a large skillet over high heat. When the oil is shimmering, add each pork piece in a single layer, keeping them separated. Allow the pork to cook for 2 minutes, until lightly browned, then flip over. Add garlic and scallions, and the remaining 3 tablespoons of soy sauce. Cook for another 2 minutes, stirring occasionally. Cover with a lid for an additional minute, then turn the heat off.

Meanwhile, chop the broccoli into large spears. Remove the pork from the skillet, keeping all the leftover juices in the pan. Turn the stove back on high and stir fry the broccoli in the pork drippings, stirring constantly for about 2 minutes. Cover for 1 minute.

Transfer the broccoli to a serving platter.

Add 2-3 tablespoons of sweet chili sauce to the skillet.  Add the pork chops and coat with sauce, allowing the sauce to caramelize the meat, for 1-2 minutes. Remove from the heat.

To serve, plate the broccoli and add the cooked pork on top, and enjoy with rice or a steamed scallion bun.

 

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Thank you so much!


Veggie Fried Rice with Sunny-Side Up Eggs

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Staples like boil-in-bag rice can be a time-saving shortcut in this vegetarian version of a popular takeout stir-fry that’s topped off with eggs, a budget-friendly protein.

Serves 4

Ingredients:

One 14-ounce package boil-in-bag rice
2  tablespoons reduced-sodium soy sauce
1 tablespoon toasted sesame oil
1 garlic clove, minced
2 large carrots
2 tablespoons vegetable, divided
1/2 cup of broccoli florets
1/2 cup sugar snap peas
1/4 cup green beans
1 rib celery, sliced
1 small red bell pepper, julienned
One 8-ounce can water chestnuts, drained
2 green onions, sliced
4 large eggs

Directions:

Prepare the rice according to package’s stovetop directions. In a small bowl, combine the soy sauce, sesame oil.

In a wide pot, heat 1 tablespoon canola oil on medium-high. Add garlic and carrots. Cook 2 minutes, stirring often. Add the stir-fry vegetables. Cook  2 to 3 minutes, until vegetables are tender.

Pour rice from the bag into the skillet, along with soy sauce mixture. Cook 2 minutes stirring often. Remove from heat and season with salt and pepper to taste. Remove from the heat and  cover to keep warm.

In a 12-inch nonstick  or cast iron skillet, heat remaining 1 tablespoon of  oil on medium-high. Add the eggs and fry for 1 – 2 minutes, until whites are mostly set. Cover skillet and cook  for an additional 2 minutes or until yolks are at the desired doneness. Season with salt and pepper.

To serve, place the eggs on top of fried rice.

Cook’s Notes:

If you cannot find all the vegetables at your local supermarket, feel free to substitute one 16-ounce  bag frozen Asian stir-fry blend in this recipe. Make sure that the frozen vegetables are thawed  and drained before cooking.

Hello Friends!

All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!