CSA: Steak with Scallions

EG came up with this recipe, which is as simple as most good things are, and shared it with us. She thinks that if she’d had a grill pan and grilled the scallions first it would have been even better. Probably the final cooking could be done that way, too.

Lunch is ready!

It seems the most important thing is not overcooking these very thin, very lean steaks. That means pre-cooking the scallions a bit, then cooking the rolled up steaks very quickly on high heat.

Steak and Scallion Rollups

Per person:
2 pieces of thin but tender steak
2 whole scallions, cleaned and trimmed
salt and pepper
olive oil

Oil and salt the scallions and cook them briefly over moderate heat to soften them. Roll them in the steaks and cook over high heat just to brown. Salt and pepper to taste. If you feel Italian, drizzle them with a tiny thread of olive oil and serve them with a wedge of lemon.

Eg’s photos are always affected by the light bouncing off her chartreuse kitchen walls, and I have not yet convinced her that she should take her food onto the balcony for photography.