A Simple American Staple, Yet Wicked Delicious!

My roommate Mandy and I ready to dig in!

Another weekly dinner at the Russel street residence. This week I didn't accommodate to my vegetarian roommate, I did however satisfy all the red meat fans in my house. This meal is simple and takes about 30 minutes tops to make.

What you will need:

1 box of Rice Pilaf
1 bunch of Asparagus
1 packet of Hollandaise Sauce
1 18 ounce steak (For you men out there this may not be enough but for ladies this is more than plenty)

The rice pilaf you just follow the box directions, just be careful not to burn it. You also want to start by cooking this first because it will take the longest time out of anything in this meal.

Next take you asparagus a cutting board and a knife. A trick I use with cutting asparagus is to leave the rubber bands wrapped around it, that way you can cut all at once rather than individually. You want to cut from the base of the stock about a half inch. Then take the rubber bands off and place it into a pot with about a 1/4 cup of water. Let that sit there and now you will prepare the steak.

Set your oven to Broil

If you have time earlier in the day you can sit you steak in a marinade. However I rarely have that time and I enjoy the flavor of red meat alone. Take the steak out of the package and salt and pepper both sides of the steak. Salt is a tenderizer so it will make the meat soft not chewy. Place the steak on either a cookie sheet or a broiling pan if you have one. I personally like to line the pan with aluminum foil to avoid messy clean up later. Put the steak in the oven on the center rack. You will leave the over slightly ajar(This VERY important). You will cook the steak for 8 minutes each side(This is for a medium steak).

When you are beginning to cook the second side of the steak, put the asparagus on high and cover it. This will steam the asparagus and you will do this for about 8-10 minutes. You can test to see if it is done by sticking a fork into the stalk and if it is tender take them out.

Lastly you will take the hollandaise sauce and mix that with 1 cup of water on the stove. You will continuously stir this until it is a creamy mixture. By this point you steak, asparagus and rice pilaf should be done. You want to serve immediately, and make sure you cut with the grain of the steak to serve otherwise the steak will be tough. I paired this meal with a Riesling, however that is generally used for fish or chicken. A nice Merlot or Cabernet would pair perfectly with this meal.