Steak

Hey, why should tuna have all the fun? Try this even-heartier rendition.

This is my latest version of what has become one of my classic 30-Minute-Meals, Beefy Brutus Salad, a Caesar-style salad with Italian thin-cut steak! Why should chicken have all the fun?

This is a gut bustingly delicious twist on steak and bakers.

This meal is high protein and high fiber, so it gets high marks.

This is not your average steak and baked dinner; it’s about meat and potatoes in a whole new way. Try the same recipe with beef cut for London Broil or skirt steaks. All of these cuts are affordable, but with this exotic recipe they become way above average.

This is my make-at-home version of one of my favorite brunch items at Union Square Cafe in New York City. Chef Michael Romano makes a mean Italian-style hoagie with sliced steak, tomato sauce, and capers—yum-o! When I’m up at my cabin, out in the sticks, I gotta make a knockoff for myself. (Michael, aka Mikey here, isn’t really from Philly. Rather I am referring to his riff on Philly’s famous cheese-steak sammies.)

This is like a steak dinner with onion rings, steak fries, and salad with blue cheese dressing, all chopped up in a bowl together. If you skipped lunch, this is your payoff.

In France, I had some cèpes (wild mushrooms) cooked in duck fat—yummo! Being that I don’t kill many ducks and that I like wearing small sizes, I make these with EVOO at home. (Man, nothing beats that duck fat though! You should taste the potatoes boiled in it!)

You won’t find this at the drive-thru! Serve with a mixed green or spinach salad.

I imagine eating this meal on a farm table, outside, in Tuscany—maybe it’s early fall. I have a glass of Rosso di Montalcino. Where will you be for your first bite?

Tagliata refers to Italian-style steaks that are cut thin and quickly cooked—all appealing to a 30-minute girl.