Sunday, June 17, 2007

Father's Day dinner

My hubby is a meat and potatoes lover, but we don't often eat that way, so as my gift to him today I made a meaty dinner especially the way he likes it.

Flank steak
mashed potatoes and gravy
green beans
Vidalia onion pie
zucchini salad
fresh strawberries and whipped cream for dessert

I was a little nervous about making this steak because my steaks always turn out tough, but I followed the directions for flank steak in my circa 1950s Better Homes and Gardens cookbook, and it was perfect!

Score flank steak; dip into flour; brown in hot fat. Season. Add 1/2 cup hot water; cover; cook over low heat or in moderate oven (350°) till tender, about 1 1/2 hours.

I browned the steak in butter in my iron skillet, sprinkled a little salt and pepper on it, then covered it tightly with foil and put it in the oven for a little less than two hours, since it was so thick.

The gravy was made from the all the pan drippings plus the water from cooking the potatoes.

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Here's my Vidalia onion pie recipe:

4 medium Vidalia onions
1 stick of butter
4 eggs, lightly beaten
1 1/2 cups sour cream
1/4 tsp salt
1 tsp of freshly ground pepper (I use McCormick's peppercorn medley)
1/2 cup Parmesan cheese, divided

Preheat over to 450°. Thinly slice onions and cut into quarters, then sauté in butter until soft. Mix together eggs, sour cream, salt, and pepper. Pour 1/2 of sautéed onions into each of two pie pans, the pour half of the egg mixture over each. Top each with 1/4 cup of Parmesan (or more if preferred). Bake in 450° oven for 15 minutes, then turn down to 350° and bake till golden brown and set - about 15 minutes. Makes 16 side servings, but in our family, some of us eat about three servings. ;-)

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The zucchini salad was modified from one found in Nourishing Traditions since I didn't have all the ingredients. Put 2 Tblsps of Lemon Pepper seasoning into a bowl and cover with 2 Tblsps white wine and 1/4 cup water; set aside. Quarter four zucchinis and slice thin. Add to seasoning mix: 1/2 extra virgin olive oil, 1/4 tsp sea salt, 1 Tblsp flaxseed oil. Mix well, then place zucchini into a bowl, pour dressing over all, stir gently, and let sit at room temperature for a few hours before serving.

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