Friday, December 5, 2014

Yorkshire Pudding, Beef & Trimmings

Garlic Chips, Yorkshire Popovers and a sweet Pepper Sauce adorn this thinly sliced sirloin steak.  Each step of the meal was a new creation.  The beef recipe was inspired by Food and Wine Magazine.  The Yorkshire Pudding recipe was inspired by Food Network Magazine.

Beef with Sweet Pepper Sauce
(Serves 5)

1 # Sirloin Steak
4 ounce Sweet Red Peppers, seeded and stems removed
1 Garlic Clove
1/4th cup Fresh Lime Juice
2 Tablespoon Water
Blend all ingredients except steak.  Place steak in crock pot.  Pour sauce over.  Cook on low for 2 hours.

Garlic Chips
1/4 cup Garlic Cloves, thinly sliced
2 Tbsp. Milk
Bring the milk and garlic juist to a boil.  Drain.  Pat the slices dry on paper towels. 
1 teaspoon Canola Oil
Cook garlic in oil 1-2 minutes until golden.

Yorkshire Pudding
(5 Popovers)

2 Eggs
1/3 cup & 1 Tablespoon Flour
1/4 teaspoon Salt
1/3 cup & 1 Tablespoon Milk
Combine the eggs and milk in a bowl.  Whisk until totally combined.  Add the flour and salt.  Whisk until smooth.  Portion batter into greased muffin tin.  Bake in hot 450 degree F. oven for 12-1 minutes, until "popped".  

Our meal was served on Arugula-Spinach leaves with sweet red pepper rings and the last of the garden tomatoes.         

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