By Linda Gassenheimer / Tribune News Service
Please dad this Father’s Day with garlic steak and chili pepper potatoes. Garlic has been praised for its many qualities. It’s low in calories and, when cooked slowly without browning, it develops a mellow and nutlike flavor.
Poblano pepper is called for in the recipe. Any type of pepper can be used. Serrano peppers, very hot when fresh, or jalapeno peppers will work well.
Any type of quick-cooking steak can be used, skirt; flank or rib-eye. The steak can be grilled or broiled instead of sauteed. Any type of mushroom can be used. Onion is used in both recipes. Slice it all at once and divide accordingly.
Quick fix: Microwave the potatoes. Cook the steak. Saute the mushrooms, garlic and onion. Saute the potatoes and poblano pepper in the same skillet used for the steak.
Garlic steak
¾ pound grass-fed strip steak
2 teaspoons olive oil
Salt and freshly ground black pepper
3 garlic cloves, crushed
1 cup sliced red onion
¼ pound sliced baby bella mushrooms (about 1½ cups)
Remove visible fat from the steak. Heat olive oil in a nonstick skillet over medium-high heat. Add the steak and brown 2 minutes. Turn and brown second side 2 minutes. Sprinkle the cooked side with salt and pepper to taste. Turn heat to medium and continue to saute the steak for 3 minutes for a ¾-inch thick steak. A meat thermometer should read 140 degrees for medium-rare. Cook longer for more well done. Remove to a cutting board to rest while sauteing the garlic, onion and mushrooms.
Add the garlic, onion and mushrooms to the skillet. Saute 3 to 4 minutes. Add salt and pepper to taste. Serve over the steak.
Makes 2 servings. Nutrition per serving: 280 calories (30 percent from fat), 9.4 grams fat (2.5 grams saturated, 3.9 grams monounsaturated), 96 milligrams cholesterol, 42 grams protein, 8.8 grams carbohydrates, 1.7 grams fiber, 103 milligrams sodium.
Chili pepper potatoes
1 pound red potatoes, washed, do not peel, cut into 1- to 1 ½-inch pieces (about 2½ cups)
¼ cup red onion, sliced
2 teaspoons olive oil
1 poblano pepper, stem, seeds removed, and coarsely chopped (about ½ cup)
Salt and freshly ground black pepper
Place potatoes and onion in a microwave-safe bowl. Add ¼ cup water. Microwave on high 6 to 7 minutes or until potatoes are cooked. When the garlic, onion and mushrooms have been removed, add 2 teaspoons olive oil, the potatoes, onion and poblano pepper. Saute 3 to 4 minutes or until the potatoes are browned on all sides. Add salt and pepper to taste.
Makes 2 servings. Nutrition per serving: 214 calories (21 percent from fat), 4.9 grams fat (0.7 grams saturated, 2.2 grams monounsaturated), no cholesterol, 4.9 grams protein, 39.6 grams carbohydrates, 4.1 grams fiber, 43 milligrams sodium.
