In an effort to use up the vegetables that were in the refrigerator I decided that making a fresh steak salad for dinner would be fantastic! You can use whatever veggies you have in the kitchen as well as a combination of canned as well. I also decided to try a dessert recipe from Walt Disney World’s Food & Wine Festival as well that I fell in love with. This dessert recipe would make Paula Deen proud, enjoy!
3/4 lb. top sirloin steak
1/3 cup extra virgin olive oil (EVOO)
2-3 tbs. Mrs. Dash Original Blend
Salt to taste
Veggies of your choice (carrots, broccoli, cauliflower, carrots, cucumbers, tomatoes) rinsed and trimmed
Canned veggies drained and rinsed (black beans, chick peas, corn)
Dressing of choice
Combine EVOO and Mrs. Dash in a small bowl. Place steak into a shallow bowl and pour marinade over meat. Let sit for about 15 minutes. If you haven’t already rinse and cut up veggies and place into a large bowl. Once you have all your veggies in a bowl pour about 3 tablespoons of dressing over the veggies and stir until well mixed. Set aside.
Preheat a non-stick pan for the steak. Cook about 4-5 minutes on both sides for medium rare using a food thermometer to ensure proper cooking temperature.
Let the steak rest for about 5 minutes while you place the mixed greens and spoon mixed veggie mix onto plates. Slice steak for plating and drizzle with selected dressing.
This recipe makes 6 servings if you use 6 3/4 cup ramekins but I used a 24 count mini muffin pan instead. You can also use muffin tins; recipe makes 12. Be aware that cooking times will vary depending.
Ingredients for Chocolate Lava Cake:
8 (1 ounce) semi-sweet chocolate squares, chopped, or 1 cup semi-sweet chococlate chips
2 sticks of butter; plus additional to coat pan
5 egg yokes
4 whole eggs
3/4 cup sugar; have additional to coat pan
1/3 cup all-purpose flour
Preheat oven to 375 degrees. Lightly butter sides of the muffin tins. Lightly coat with sugar, shake out excess
Melt chocolate and butter in a double boiler set over simmering water. Stir until smooth. Remove from over water and cool 10 minutes.
While chocolate mixture is cooling beat egg yolks and whole eggs together in a large bowl; add sugar and beat until thick and light, about 2 minutes by hand.
Fold in chocolate mixture.
Sift flour, than fold into batter, mixing until smooth. Divide batter among prepared tin, filling about 3/4 full.
If you are using ramkins be sure to place them on a baking sheet and bake about 35-40 minutes or until sides of cake are set and middle is still soft. If you used 12 count muffin tin bake about 15 minutes and bake 10-12 minutes if using a 24 count mini muffin pan. DO NOT OVERBAKE!!
Using a small knife or metal spatula, cut around sides of cake to loosen. Invert the ramekins onto plates. When handling the 24- count pan I inverted the pan onto a cooling rack with great success!
You can double this as needed depending on how many small lava cakes are made. I doubled this to ensure enough toppings for the 48 cakes that I made.
1/4 cup heavy cream
1/4 cup Bailey’s Irish cream
4 ounces milk chocolate, or 1/2 cup mil chocolate chips
Stir together cream and Bailey’s in a small saucepan over medium heat stirring constantly. Just before boiling point, remove from heat and stir in milk chocolate.
Drizzle ganache over cakes.