How goes Shrink-My-Ass-Month, Readers? I have to say, it’s going a leetle slowly here. We might have to go into February OverTime over here. I blame football. How can you shrink your ass on the weekend when you sit on it and feed it beer and salty snacks while cheering on your favorite team? Football season is rough on the old caboose. Luckily, it’s almost over, and while I’m a bit sad that I won’t be hollering for my beloved Broncos during the Super Bowl, it’s all good with me because the Patriots are out.
It’s not that I hate the team, it’s just that I much prefer an underdog team to the juggernaut. There’s the world’s smallest violin playing over here for Tom Brady. I suppose he’ll just have to settle for his gi-normous couch in his gi-normous house with some Cristal champagne and his supermodel gal pal at his side. You know, like the rest of us.
And while my ass may be in a hurry to get football season over with, I’m going to miss it. Sunday lunches with mama and daddy are extra festive during football season. Nothing like a good meal, a close game, and many choice expletives flying through the air…ah, family bonding. It’s great.
The Super Bowl calls for a siesta from SMAM–nachos, anyone?–but we kept with the program this past weekend. In all honesty, it didn’t feel like it, though. This dish has all the components of a decadent meal (red meat, rich and cheesy sauce) and yet it’s still not an ass-buster. Win!
I went ahead and took the extra step of grilling the onions, rather than just throwing them in the saute pan with the bell peppers, which you can certainly opt to do. I decided to grill them because Daddy-o loves nothing better than a pile of grilled onions. Actually, this whole dish made him happy because he loves his beef and he loves his veggies and he really loves blue cheese. His brown eyes lit up and twinkled when he saw Sunday lunch, and that’s big payoff right there.
Another big payoff is the flavor of this dish. It’s packed with deliciousness. I think we all did The Yummy Dance when we picked up our silverware and dug in. I’ll be making this often, I reckon. Especially if daddy’s coming to the table. If you have blue cheese lovers in your house, make this dish. It’s decptively easy, too, so you’ll still have time to enjoy the big game.*
Pepper Steak with Grilled Onions and Blue Cheese Sauce
2 garlic cloves, smashed
1/2-1 teaspoon cracked pepper (if you’re nervous, use 1/2 teaspoon–you can always add more pepper at the table)
1 tablespoon olive oil
2 tablespoons Worcestershire sauce
1 1/4 pounds London broil, flank or skirt steak
Combine the marinade ingredients in a large zip-top bag. Add steak to bag, seal and marinate in the refrigerator for at least three hours; remove steak/marinade bag from the refrigerator about an hour before cooking.
Heat a large, ridged grill pan coated with cooking spray over medium-high heat until hot. Add the steak, shaking off excess marinade, to the grill pan and grill 10 minutes, turning once (for medium-rare). Remove the steak from the pan, cover it with foil, and let it rest for at least ten minutes before slicing.
For the Peppers/Onions:
3 bell peppers, green, red, yellow or any combination you fancy
1 tablespoon olive oil, divided
salt and pepper
1 red onion, cut into fat rings
Toss the onion with 1/2 tablespoon olive oil and grill on a ridged grill pan over medium heat, turning occasionally, until onions have distinct grill marks and have softened. Remove and set aside.
In a large non-skillet, heat the remaining oil over medium heat. Add peppers and saute just until slightly softened but still crunchy, about two minutes. Season with salt and pepper. Add the onions to the skillet, cover and keep warm.
For the Blue Cheese Sauce:
3 tablespoons sharp blue cheese, crumbled
1 wedge Laughing Cow light swiss cheese
1 tablespoon chopped shallot
1-2 tablespoons boiling water
chopped fresh parsley, cracked pepper
In a small bowl, combine the blue cheese and the Laughing Cow cheese; mash together with a fork. Add the shallot; mash. Add the boiling water (start with 1 tablespoon and increase if mixture seems overly thick) and whisk well. Some bits of blue cheese will still exist in the sauce. Season with pepper and a bit of fresh parsley.
To Serve: Slice the steak thinly, against the grain. Divide equally among 4 plates. Top each plate with the pepper/onion mixture. Drizzle with the blue cheese sauce or put it in a gravy boat and pass separately at the table.
*Speaking of the big game, do you have any hard-and-fast foods that you must have on Super Bowl Sunday? I mix it up, but we always snack on freshly made guacamole, extra-spicy. So tell me, what will be on your table? I love to hear you talk.