Parsnip-Mushroom-Pepper Blade Steak ~
~ Skirt in the Kitchen ~
Tenderize 2 chuck blade steaks, place both in a ziplock bag with–
dale’s steak seasoning poured into the bag along with–
2 crushed garlic cloves. Marinate in the refrigerator for several hours or longer. (There is salt in the dale’s, so do not add salt until tasting at the close of the meal cooked before deciding upon adding salt, right before steaks are topped with vegetables which will have the juices of the steaks and dale’s combined.)
When ready to broil steaks, (for these, broiling is good so the meat juices keep it tender as much as possible, gathering in the skillets under the steaks while browning the tops)… set the oven temp on broil, and begin to prepare your vegetables.
Skirt-like cut out stems and remove seeds and white parts of peppers– slice into thin strips. Different cuts of foods give your meal a slightly different taste because of textures, not only because of the seasonings chosen as well as quality and selection of foods. You will need about 1/2 to 3/4 of each pepper for this meal.
With a julienne tool, slice most of 1 parsnip.
Heat skillet and begin to saute in olive oil and butter. Do not set the heat high.
Add sliced button mushrooms, or any kind of mushrooms–
Very thinly slice white onion and finely chop fresh garlic.
Sprinkle onto vegetables hot red pepper flakes. (I’m still using the ones my mother dried from her own peppers– a couple of summers ago… and they still have a kick!)
Steadily going with different cuts of textures, slice in ringlets of 2 banana peppers. (And you know we’ve got peppers galore… )
Next onto the ‘wood pile’– dried Italian seasoning. At this point, place steaks into the oven to broil…
Turn down stove heat under the skillet of vegetables,
Broil the first side of both steaks– 12 minutes. (Have them in small shallow black cast-iron skillets if you can so do so– better steaks in what you cook them in, not depending only upon how they are seasoned, brought to room temperature before cooking, and whether or not the blade steaks have been tenderized well. But a black cast-iron skillet is the best to use for so many foods, but they too, must be seasoned well– turned solid black just so your food does not taste like iron. Anymore, they are sold already seasoned, but you can still purchase cast-iron unseasoned skillets and items for cooking, you just have a lot of work to do to get them properly seasoned. My husband and I bought these shallow skillets at a yard sale, unseasoned; they are now nicely used well after having been prepared for use. If you must, only buy seasoned cast-iron in the stores– I just had to have a large kettle with a lid (unseasoned), got my work cut out for me on that one… but looking at yard sales, I’ve found some nice cast-iron skillets for pennies– well-seasoned already– a wise and smart thing to do.)
When vegetables have reached the point of saute time desired, being careful not to over-cook, turn the stove heat down to low just to keep warm while the steaks are finishing. After the 12 minutes are up on the steaks, pull them out of the oven– drain the juices, put a little in the saute-vegetable-mix, and leave a little in the skillets to keep some moisture there since these are blade steaks– turn over the steaks and brown the second sides for about 7 minutes.
Serve them left in the skillets set on hotpads on the table, vegetable-saute topped over steaks with steak juices. Skillets stay hot, keeping your steaks hot and warmed longer. The parsnips will remain a little crisp, adding to the wonderful textures and flavors coming together for this combination of meal that is exceptional in taste, is actually tender from meat prepared properly beforehand; is fairly quick, easy to prepare and cook.
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