Sunday, October 25, 2009

Steak Rockefeller And Corn On The Cob With African Bird Pepper Salt

Since the ears of corn were on special at the local market, I went for it with great vigor. They were offering the corn for 10 ears for $3.00, which is quite the bargain around these parts. Knowing we couldn't eat it all at once, I cooked the rest of the corn, cut it off the cob, and stored in freezer bags so that I can use them later on in corn chowder.


I chose the two youngest ears of corn for us to have with our dinner, which in my opinion, are the sweetest and most tender. Honestly, sometimes I can even eat it raw. Yes, it's that good. It's especially good when slathered in butter and sprinkled with a premix of salt and African Bird Pepper, which really gives the corn a major kick.


As usual, I fired up the charcoal grill and when the coals were just right, I threw those bad boys on the grill. I cooked each filet approximately 4-5 minutes on each side for a perfect medium rare.


While the steaks were cooking, I made the Spinach Rockefeller which was ready at the time the steaks were ready. The recipe follows:

Spinach Rockefeller Snooty's Way:

Ingredients:

1 large bag of baby spinach, pre-washed

2 cloves of garlic, minced

1/4 cup of green onion, finely diced

1/2 cup freshly grated Parmesan cheese

1 pinch of dried thyme

salt and pepper, to taste

Directions:

1. Toss the first four ingredients into a saute pan over medium low heat for 8 to 10 minutes.

2. Add the thyme and salt and pepper, to taste.

3. When topping the steak with the spinach mixture, sprinkle a little more Parmesan over the top and serve.

This is a really quick, easy, yet elegant dinner. Enjoy!


2 comments:

5 Star Foodie said...

The Rockefeller topping sounds excellent for the steak!

culinspiration said...

Oh my god, that steak shot makes my mouth water.