Aside from the obvious question of "how are you feeling?" I am often asked if I'm having any crazy cravings with this pregnancy. With Caroline, I craved bbq allllll the time. With Smith, I developed quite an addiction to (decaf) iced vanilla lattes. And with this pregnancy, I've been all about red meat. More specifically, steak. It's not really like me at all, given that I typically only eat red meat about once a month or so - but the babies want what the babies want, right?
This particular steak really hit the spot, too. New York Strip steak is cooked on the stovetop to your desired doneness (sadly, I overcooked mine quite a bit. But since it's not recommended to eat medium-rare meat while pregnant, I guess it was for the best). A quick slaw is mixed up of shredded broccoli, edamame, onion, and toasted almonds. And the best part - a simple dressing soy-citrus dressing pulls double duty - part of it becomes the dressing for the slaw, and the rest is reduced on the stovetop to create a flavorful pan sauce for the steak. From start to finish, this came together in under thirty minutes. I served it with some rice on the side, and it was a super easy meal that would have been fancy enough for company. And the leftovers were all cooked together the next day to make a pretty fabulous steak and veggie-fried rice. Pretty great when 30 minutes of cooking gives you two great meals, isn't it?
Steaks with Citrus-Soy Pan Sauce & Edamame Slaw
adapted from America's Test Kitchen, Simple Weeknight Favorites
- 1 1/2 cups frozen shelled edamame
- 5 Tbs low-sodium soy sauce
- 1 Tbs grated orange zest + 1/4 cup juice
- 2 Tbs rice wine vinegar
- 1 Tbs freshly grated ginger
- pinch of crushed red pepper flakes
- 3 Tbs toasted sesame oil
- 1 (10-oz) bag broccoli slaw mix
- 1/2 red onion, thinly sliced
- 1/2 cup slivered almonds, toasted
- 3 (10- to 12-oz) boneless strip steaks, 1-2 inches thick
- 4 Tbs unsalted butter, cut into 4 pieces and chilled
Place edamame in a bowl, cover, and microwave 4 to 6 minutes, or until tender. Set aside to cool for 5 minutes.
Meanwhile, whisk the soy sauce, orange zest and juice, vinegar, ginger, and red pepper flakes together in a small bowl. Transfer 3 tablespoons of the dressing to a large bowl, then whisk in 2 tablespoons of the sesame oil (to the large bowl). Add the broccoli slaw mix, edamame, onion, and almonds, and toss to coat. Season with salt and pepper to taste and set aside.
Pat the steaks dry with paper towels and season liberally with salt and pepper. Heat the remaining tablespoon of sesame oil in a large skillet over medium-high heat. Cook steaks until well browned and cooked to your liking, turning once (about 3-5 minutes per side). Transfer to a cutting board and test loosely with foil. Let rest while you make the pan sauce. Reduce the heat to medium-low.
Add the remaining soy sauce mixture to the now-empty skillet and cook until slightly thickened, about 1 minute. Remove from heat and whisk in the butter, one piece at a time.
To serve, divide the slaw evenly among 4 plates. Thinly slice the steaks and distribute among plates, and drizzle with sauce.