Wednesday Night Dinner: Party in My Mouth

This meal was inspired by a magazine, but one I don’t think I have ever purchased before: Every Day with Rachael Ray.

Here’s the thing about Rachael Ray; her TV personality kind of annoys me.

I have come to the realization that, were I to meet her in real life, I think we would be the best of friends. However, on camera, I just can’t make myself like her. I know all of America thinks she’s the greatest, and I am not trying to argue because I am sure she really IS the greatest… I just have a tendency to stay as far away from her television programs as possible. Unless, of course, she is interviewing a Kardashian, in which case I’ve DVR’d it and watched it 5 times already.

I used to stay as far away from Rachael Ray’s magazine as possible, too, but just last week I decided to give it a try. The meals listed on the cover intrigued me. And I liked what Rachael was wearing. She really is pretty cute.

This is what came to our dinner table Wednesday night, thanks to Ms. Ray.

It’s a little blurry. Sorry. I was really, really, really hungry. I am also still trying to figure out how to use my point-and-shoot camera. I think the phrase “point-and-shoot” is misleading, because when I point and then shoot, the pictures don’t look anything like they do in magazines.

At any rate, this meal was delicious. It was in a section of the magazine called “Five Ingredient Recipes” and here is how I did it:

Recipe by Rachael Ray, featured in August 2011 EveryDay Magazine. Silly comments and paraphrasing by Kristin Murdock.

Ingredients:

1. steak {it called for new york strip or ribeye, but I used the must less expensive chuck eye and it was still delicious.}

2. queso fresco

3. corn {i used fresh, frozen is also fine}

4. medium salsa or salsa verde

It’s a pretty simple idea: Pat dry and then season the steaks with salt and pepper. Heat a heavy {cast iron would be the best, but I don’t have cast iron yet} skillet over medium-high heat and drizzle some olive oil in the pan. When the pan and oil are hot, throw in the steaks. Cook on one side for 5 minutes, then flip and cook on the other side for 4 minutes {this will get you the perfectly pink-in-the-middle medium doneness.} Set the steaks aside.

Using the same skillet, throw in all the corn {I used 4 ears} and let it sit there without stirring it for 1 minute, allowing the kernels to brown on one side.  Season with salt and pepper, then twirl the corn around the skillet for another 1-2 minutes. Remove the corn from the heat.

Now it’s time to plate! I sliced the steaks, but you can also just plop a whole steak down on a plate if that’s more your style. Pour a good helping of the corn on top of the steak, then top it with a crumbling of queso fresco, as well as a nice spoonful or two of salsa.  I served this with a few of Ree’s Crash Hot Potatoes because I had potatoes I needed to use up, too.

Totally simple, totally delicious, totally healthy {only a tablespoon of olive oil is used in the entire dish!} — totally reason enough for me to consider liking Rachael Ray.

Happy Friday, friends!

~Kristin