A Delicious Valentine's Day

Sliced Steak with Green Olive and Tomato Sauce

Ingredients:

• 2 Tbsp. Worcestershire sauce
• 2 Tsp. hot sauce
• 2 Tbsp. olive oil
• salt and black pepper
• 1 1/2 lbs. boneless shoulder steak or top round steak
• 1 medium red onion, chopped
• 2 large garlic cloves, chopped
• 1 c. chicken stock
• 1/2 c. large pitted green olives, chopped
• 1/4 c. fresh flat-leaf parsley leaves, chopped
• juice of one lemon
• 3 plum tomatoes, seeded and chopped
• 3 Tbsp. cold butter, cut into pieces

Directions:

1. Preheat the broiler on high. 
2. Combine the Worcestershire sauce, hot sauce, a liberal drizzle of olive oil, salt and pepper and smear this mixture over the steak. 
3. Put the steak on a broiler pan on the rack closest to the flame. Broil it for 6 minutes per side. 
4. Remove it from the broiler and allow the meat to rest for 5 minutes, loosely covered with a piece of aluminum foil.
5. While the steak is broiling, make the green olive and tomato sauce.
6. Preheat a medium skillet over medium-high heat with the 2 Tbsp. of olive oil, twice around the pann.
7. Add the onions and garlic and season with salt and pepper. 
8. Cook, stirring frequently, for 5 minutes; let the onions take on a little color. Add the chicken stock and cook until it has reduced by half.
9. Add the olives, parsley, lemon juice, and tomatoes. Stir them to combine, turn off the heat, and add the cold butter, stirring until it is completely melted and incorporated.
10. Slice the rested steak very thin against the grain and on a slight angle. Serve the sliced steak with some of the green olive and tomato sauce.

Sauteed Artichokes and Mushrooms

Ingredients:

• 2 tbsp. olive oil
• 1/2 lb. cremini mushrooms, quartered
• 3 garlic cloves, chopped
• salt and black pepper
• 1 15-ounce can quartered artichoke hearts, drained
• 1/2 c. chicken stock
• 1/4 c. fresh flat-leaf parsley leaves, chopped

Directions:

1. Preheat a large skillet over medium-high heat with the olive oil. Add the mushrooms and cook, stirring occasionally, for about 5 minutes, or until they take on a little color. 
2. Add the garlic and season the darkened mushrooms with salt and pepper, cook them for 2 minutes more, then add the artichokes and chicken stock to the skillet and cook them together to heat through. 
3. Add the parsley to the skillet, toss to combine, and serve.

Charred Asparagus Tips

Ingredients:

• 1 bundle asparagus
• olive oil
• salt and black pepper

Directions:

1. Preheat oven to 500 degrees.
2. Hold a spear of asparagus at both ends, then snap it. Where the asparagus breaks naturally can be your guide to trim the bundle of spears. Save the tough ends to make soup, if you like.
3. Dress the spears with oil, salt, and pepper. 
4. Scatter the spears on a thin pizza pan or baking sheet and roast them for 5 to 6 minutes, or until they are charred at the edges.

We originally found these recipes in Rachael Ray's 2,4,6,8: Great Meals for Couples or Crowds cookbook. It's FABULOUS.