Last week was pretty crazy around here. I barley got a chance to cook what I was hoping to so instead of the promised salads, here is the first of one night of cooking equals two meals posts. This features a kid friendly steak and fries meal, plus a great summer salad that can be used in various ways.
Grilled Steak to Pita Pocket
When looking to feed just myself and my son, I like to make simple meals that appeal to a 5 year old, yet are fun for me to eat to. my son loves steak, so I fired up the grill, seasoned the steak and made a simple meal.
2 8oz. New York Strip
1 teaspoon of Tony Chachere's Creole Seasoning
Heat grill on high. Cook steak for 3 minutes on each side. Let it rest, slice and serve half of one steak to each person. Reserve extra steak for meals the next day. Serve with Garlic Fries.
Garlic French Fries
1 package of frozen french fries or microwaveable fries (use enough to serve 2)
1 teaspoon of parsley leaves (fresh or dried)
1 to 3 pinches of garlic powder or 1/2 clove of diced fresh garlic
Salt and Pepper
Cook french fries according to package directions. Season with salt, pepper, garlic, and parsley. Mix well and optionally add some grated Parmesan cheese.
2 Pitas, Sliced in half
1 steak, cut into thin slices
4 teaspoons of Mediterranean Humus (available at Trader Joe's)
1/4 cup of Greek Vegetable Salad (recipe follows)
Open 1 pita half and add 1/4 of humus to pita. Add steak and veggies. repeat until each pita is filled.
Greek Vegetable Salad
1 English Cucumber, peeled and sliced in to 1/4 inch thick slices
1 red onion, sliced into thin half moons
2 to 3 tomatoes, cut into large chunks
1/3 cup of Greek Salad Dressing (I like Kraft for this)
In a large bowl add all ingredients an mix well. Cover and place in fridge overnight. Serve with Crumbled Feta.