meat!

I had no inspiration last night. We had an uninspired chicken broccoli casserole. Mike actually loved it. I guess the cream of chicken soup gravy with the cheese on top is satisfying. Not a core member of the meal rotation however. But TONIGHT: my mother-in-law visited and made us STEAK for dinner. Isn't it pretty? Here's her recipe:

Asian Steak topped with bell pepper stir fry

2 Tbsps Thai style chili sauce (or just use regular chili sauce)

1 1/2 Tbsps soy sauce

2 tsps balsamic vinegar

2 tsps grated peeled fresh ginger

2 10-12 oz New York steaks

1 1/2 Tbsps vegetable oil, divided

1 medium onion, halved, sliced

2 medium red bell peppers, cut into 1/2 inch thick strips

4 green onions, chopped

1/2 cup chopped fresh cilantro

Preheat oven to 375º.  Whisk chili sauce, soy sauce, balsamic vinegar and ginger in medium bowl; add steaks and turn to coat. Let marinate at room temperature 15 minutes, turning occasionally.

Heat 1/2 Tbsp vegetable oil in large ovenproof skillet, over medium high heat.  Scrape most of the marinade off steaks and back into bowl.  Sprinkle steaks with salt and pepper; add to skillet and cook until browned, about 3 minutes.  Turn steaks over and transfer skillet to oven.  Roast until cooked to desired doneness, about 5 minutes longer for medium-rare.  Transfer steaks to cutting board, let rest 10 minutes.

Meanwhile, heat remaining 1 Tbsp vegetable oil in heavy medium skillet over medium high heat. Add onion and bell peppers; saute until crisp tender, about 3 minutes.  Add green onions and all remaining marinade from steaks.  Bring to boil. Stir in cilantro.  Cut steaks crosswise in half. Serves 4.  Serve with rice.