A few weeks ago I mentioned that I picked up a 1/8 portion of a cow from the rancher where I get our beef and pork. We have been eating a lot of beef and vegetarian meals lately, but for the Dark Days Challenge meal this week it was time to have a nice steak, so I pulled out a packet of rib-eye steaks to thaw for our dinner earlier this week. (it might be ribeye or rib-eye or rib eye – don’t know)
It was pretty late when my husband gt home so I decided I would pan fry the steak instead of grilling it outside. I rubbed the steaks down with crushed garlic and olive oil and fried them adding more oil as I needed it.
I deglazed the pan with more olive oil and spooned it over the steaks on our plates.
We enjoyed a huge side salad of freshly picked lettuce from the garden (finally) and lambsquarter (also called pig weed or goosefoot) foraged from my neighbors yard. It is so nice to be eating fresh salad with every meal now that the lettuce has started to mature. I stagger planted a few of the beds so we will be over flowing in lettuce quite soon. I will have more than we can eat and I will be sharing it with friends. Last year we were eating lettuce in November. I don’t know what took the lettuce so long to mature, but I am glad it finally did.
The salad dressing I made is one that I make most of the time: olive oil, vinegar, stone ground mustard and pepper. In this batch I used white wine vinegar, but sometimes I use rice wine vinegar or balsamic vinegar. You read another post I did on salad dressing here.
There were two large steaks in the packet I thawed, so the next might we had a “Deja Vu” meal (what I call left-overs sometimes.) the second night I put the plate in front of my husband and say, “Deja Vu!”
- Ribeye Steak – Bandera Grassland – 70 miles
- Garlic – from my garden
- Olive Oil – Texas Olive Ranch – 143 miles
- Lettuce – from my garden
- lambsquarters – from my neighbors yard
- Mustard (although I did make it)
- Pepper in the salad dressing