Wednesday 8/11 "Steaks!"

Quick Fix with Robin Miller

• 2 tablespoons olive oil, divided
• 4 boneless sirloin steaks ($6.16--Kroger deal!)
• Salt and freshly ground black pepper
• 4 ounces garlic and herb soft cheese (recommended: Boursin) ($4.49)
• 1/4 cup vermouth (omitted, subbed beef stock)
• 1 pound cooked orzo ($1.49)
• 1 fennel bulb, diced (omitted)
• 1 cup diced fresh tomatoes (fresh from garden)
• 1/4 cup fresh chopped oregano leaves (used dried)
• 1/4 cup sherry vinegar (omitted)

Directions
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season steaks with salt and pepper and add to hot pan. Cook 3 to 5 minutes per side for medium. Remove steaks from pan and set aside. To the same pan, add cheese and beef stock. Simmer 2 minutes, until cheese melts and creates a sauce, scraping up any brown bits from the pan and incorporating them into the sauce. Spoon sauce over steaks just before serving.
To make the salad, in a large bowl, combine cooked orzo, fennel, tomatoes, oregano, vinegar, and remaining olive oil. Toss to combine and season, to taste, with salt and black pepper.

The verdict: It was nice to have steak for a change. Ribeyes are normally expensive, so I snapped up that deal. The goat cheese is expensive but so worth it. This was really rich and I didn't serve it to the kids. They had chicken nuggets I believe. I loved the orzo with oregano and tomatoes, but my hubby did not dig it. I think the looking like rice but tasting like pasta kind of threw him off. Overall, an occasional thing but good nonetheless. Total cost: $12.14.