Steak Tacos with Flambé Sauce and Potatoes

I had about 1/3 of my cut of steak leftover, which I marinated in the remaining sauce overnight. I cooked black beans, onions, garlic, and such, following roughly the same preparation outlined in my black bean tacos post. I also baked/broiled cubed Russet potatoes, which I added to the tacos, along with lime juice, cheese,… Continue reading Steak Tacos with Flambé Sauce and Potatoes

Steak with Flambé Jalapeno Sauce and Asparagus

Many people enjoy steak. Personally, my ideal preparation involves grilling the steak, but the limitations of my apartment required that I approach the problem differently. A common issue with pan-seared steaks is that simply browning the exterior can sometimes leave the interior too raw (if you’re into very rare or even bleu steaks, this is… Continue reading Steak with Flambé Jalapeno Sauce and Asparagus

Rack of Lamb with rice and roasted bell pepper

I roasted the rack of lamb (after rubbing it with a spice mixture of salt, pepper, cumin, and cayenne) while also roasting bell pepper and onion and cooking rice. I prepared a mint sauce (mint, onion, garlic, water, some drippings from lamb) which I drizzled over the lamb when it complete. A satisfying meal in… Continue reading Rack of Lamb with rice and roasted bell pepper