Low Carb Cooking 101: Steak Diane, Asparagus and Garden Salad
I’m a beef person; my husband is a fish person. Tonight I’m satisfying MY taste buds and serving Steak Diane. Sometime over the weekend, I’ll fix some salmon, his all-time favorite fish, just to be evenhanded. (Don’t you just hate being fair and considering everybody’s tastes? As far as I’m concerned, being “nice” is highly overrated. Why do I keep on doing it?!? Because I’m a patsy, that’s why.)
Here’s this evening’s menu
- Steak Diane
- Lemon Dijon Asparagus
- Colorful Garden Salad
Here’s the game plan
If the steaks are frozen, take them out of the freezer and put them in the refrigerator to thaw the night before. If you think of it, take the frozen asparagus spears out of the freezer and put them in the refrigerator to thaw, too. That way you can skip the “thaw under warm water” step in the recipe.
I like to cut up the salad vegetables the night before, or possibly early in the day and put them in Zip Lock bags so that all I have to do at mealtime is to dump them in with the salad greens and toss them. But if you don’t like preparing the vegetables ahead of time, then do it right after you turn on the broiler or grill to preheat. (Once things start cooking, you won’t have time to mess with them.)
Set the table.
Turn on the broiler or grill to preheat. If you haven’t prepared the vegetables for the salad, do it now. Toss the salad greens with the prepared vegetables and put the salad into a pretty salad bowl on onto individual salad plates. Put the salad on the table along with glasses and ice for the beverage of your choice.
Melt the butter for the steaks in a skillet, then continue on preparing the steaks as the recipe directs.
When the steaks are in the oven or on the grill, prepare the asparagus spears.
Put the finished asparagus and steaks on the plates, take them to the table, and sit down to a well-deserved, relaxing meal.
And, finally, here’s the recipes: