July 24, 2007

Skirt Steak, Steamed Artichokes and Tomato Salad (for one!)

I had a couple of artichokes I kept meaning to cook, and tonight was the night. Trim the pointy leaves with kitchen shears and cut the stem to 1". Wash thoroughly. In a few inches (just enough for the artichokes to stand up) of boiling water, toss in artichokes. Cover tightly for 35 minutes. Take off heat and drain. For super easy hollandaise, place three egg yolks in a small bowl. Add a heaping teaspoon of yellow mustard and some fresh ground black pepper.

In a measuring cup, melt a stick of butter until boiling and completely melted. With a hand mixer or in a blender, blend the egg yolk and mustard and then add the boiling butter very slowly while blending. Squeeze in the juice of 1/4 a lemon and keep blending. The sauce is done when it thickens.

Marinate a skirt steak in any Italian dressing for at least 3 hours. These are really tasty grilled, but it was raining, so I used my panini press.

I made a quick cherry tomato salad by halving the tomatoes and adding olive oil, seasoned rice wine vineger, salt, pepper and a squeeze of lemon juice. Everything was wonderful- the artichoke was cooked perfectly, and the hollandaise was buttery and lemony. This was so good, I'll be eating the leftovers tomorrow night...and the eggs.


Anonymous said...

It all looks so good1
love and hugs,

Marye said...

mmm..skirt steak!
Nice pictures.

Arties32 said...

Thank you Ma! Marye- thank you for your comment about the pictures. New camera :)

Sparki said...


JB said...

That looks so good! Great idea on the one person meals - I end up cooking for an army no matter how many people I am cooking for - I am sure I will learn something new.

african vanielje said...

love your quick hollandaise. i made eggs benedict yesterday (with added spinach) and forgot that you have to be an octopus to get perfect poached eggs, hollandaise, not overcooked spinach and toast all ready at the same time. no wonder that i only usually order it in restaurants where they can have 3 people making the same dish. will try your sauce next time