J and J cook. bake. eat.

On Saturday, after enjoying a really hearty breakfast (with our mom and family friend), and after running around doing errands; by the time we came home, we were exhausted. So for dinner, we wanted something light and easy. We opted for seared Flank Steak with Caramelized Shallots with a little red wine and a wonderful recipe from Epicurious.com of Burnt Carrots with Goat Cheese, Parsley and Arugula.

 For dessert, we had Coconut Macaroons.

Everything tasted very good and satisfied our tummies!

Here is the recipe for the Seared Flank Steak.

Enjoy!

J and J

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~ Seared Steak ~

* note: any steak of your desire can be used.

1 Tbsp. Vegetable Oil

2 lbs. Steak, room temperature (*we used flank steak, but use whatever cut you like at whatever weight/ounce that you desire)
Salt and ground pepper to season steaks.

8 Shallots, thinly sliced, rinsed and dried
2 Tbsp. butter, unsalted
2 Tbsp. red wine vinegar
4 oz. or 1/2 cup dry red wine
2 Tbsp. parsley, finely chopped

- Heat a large saute pan or skillet over high heat. Add the oil. When the oil is hot and begins to smoke, season the steak(s) with salt and pepper. Place into the pan and sear/brown evenly, turning over as needed. Cook the steaks until they're done the way you like them (six minutes or a temp. of 135 deg. would be for a medium-rare steak, a few minutes more until a temp of 140 deg. would be for a medium steak and a temp. of 160 deg. would be well-done). Remove steaks from pan. The steaks will continue to cook as they rest.

In the pan used for the steaks, over medium heat, add 1 tablespoon of butter and the shallots. Season with salt and pepper; saute until the shallots are tender with a golden color. Add the vinegar, cook until it evaporates. Add the wine and reduce to demi sec (half dry). Stir in 1 tablespoon of butter and add the parsley.

Cut each steak on the bias against the grain into thin slices. Place the shallots on top, and serve alongside the Burnt Carrots with Coat Cheese and Parsley/Arugula salad.

~ Enjoy! ~