Make this for yourself or for that special person… the food is awesome either way, in addition to the meal being balanced flavor-wise and nutritionally as well… It’s really a perfect dinner.
Feta Stuffed Steak
1 (1 1/4 pound) beef flank steak
1/2 cup soy sauce
1/4 cup vegetable oil
2 tablespoons molasses
2 teaspoons ground mustard
1 teaspoon ground ginger
1 clove garlic, minced
1 feta cheese (non-crumbled)
1. Starting along one long side, cut a horizontal slit through the steak to within 1/2 in. of the opposite side. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Combine the soy sauce, oil, molasses, mustard, ginger and garlic; set aside 1/4 cup. Pour remaining marinade over meat. Let stand for 30 minutes.
2. Stuff slices of feta cheese into steak. Grill at desired settings (OR Cover and bake at 350 degrees F (175 C) for 45 minutes). Uncover; baste with pan drippings. Bake 15-20 minutes longer or until meat is tender. Brush again with pan drippings if desired.
Side: Fork Crushed Herb and Roast Garlic Potatoes
16 Baby Potatoes.
2 Tablespoons of Extra Virgin Olive Oil.
A Large handful of Flat Leaf Parsley.
A Handful of Chives, chopped coarsely.
A Handful of roughly chopped Dill.
1 Bulb of Garlic.
Sea Salt and Ground Black Pepper to taste
1. Before you start anything get the garlic in the oven. Cut off the top of the garlic so the tips of the cloves can just about be seen. Drizzle with a few drops of olive oil so the exposed tips are covered. Now cover in tinfoil and pop in the oven for 40 minutes at 400 F degrees (or 200 C).
2. While the garlic is roasting, place the potatoes in a large pot of water and bring to the boil. Simmer for 10-15 minutes or until the potatoes are tender, you can check this with a fork. While the potatoes are cooking prepare and chop your herbs. Drain the potatoes and tumble into a large mixing bowl.
3. With a fork roughly crush each potato and season with salt and pepper. When the Garlic is ready, pop out the cloves from their skins and mash with a fork on a chopping board. Transfer the garlic to the mixing bowl and add 2 tablespoons of olive oil and scatter the dill, chives and parsley on top. Gently mix all the ingredients to combine, and be careful not to break up the potato too much. Serve in a large bowl with a final scattering of Parsley and a drizzle of olive oil.
Side #2 : Strawberry Spinach Salad
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach – rinsed, dried and torn into bite-size pieces
1 quart strawberries – cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered
1. In a large bowl, toss together the spinach, minced onion, almonds and the strawberries.
2. In a medium bowl, whisk together the oil, vinegar, sugar, paprika, Worcestershire sauce, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.
If you make this, you will have a nice dinner, assuming you follow the instructions I have laid out.
DESSERT: Lemon Mousse
1 3/4 cups boiling water
1 (6 ounce) package lemon flavored gelatin mix
3/4 cup cold water
1 (12 fluid ounce) can frozen lemonade concentrate, thawed
1 (12 ounce) container frozen whipped topping, thawed
1. Dissolve gelatin in boiling water, then stir in cold water and lemonade. Chill in refrigerator until thick but not set, about 30 minutes.
2. In large bowl beat together chilled lemonade mixture and whipped topping until completely incorporated, smooth and pale yellow (about 10 minutes). Pour into a large mold or individual dishes and chill until set.
A Sweet/Medium-Sweet Red Wine