Saturday Night Special Recipe

Saturday Night Special

From elgourmand 11 years ago

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30 to make
Serves 2

Actually, it’s Tuesday and this thing started on Sunday. However, Saturday would be a good time to make it, if you’re a busy person during the week. I bought the steak & broccoli on Saturday; Does that count? Read more How did I make this? Still not sure but I’ll try to remember. The measurements are even more slack than usual so do adjust. As I’ve pointed out heaps of times, you folks go to the store, you buy what you need and you fix what you planned. Often, here in Samoa, you go to the store, find what you can and make what that will make. Last Saturday I found two small Sirloin Fillets (each about the size of my hand) that actually looked like they might not break my teeth. I also found a very fresh head of broccoli. On Sunday, I VERY lightly flamed one of the Fillets and steamed a bit of the broccoli, it was magic. So, I flamed the other one and put it in the fridge. Sunday was all sorts of Samoan food from the village and last night (Monday) was dinner out. Today it was “what’s for dinner”. A chance stop by one of the “markets” produced some freshly arrived mushrooms and that, combined with a yen for pasta, sealed the deal. The steak in this case is RARE. See less

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- • 1 small, good as you can get, Sirloin steak, cooked RARE then cubed.
- • 1 – 1 ½ cups fresh broccoli florets.
- • 2 cups cooked pasta spirals (rotini or such).
- • 2 - 3 Tbs frozen peas.
- • 1 Tbs. butter.
- • 1 tsp olive oil.
- • 3 medium mushrooms, your choice, sliced.
- • 3 or 4 ripe olives, chopped course.
- • 3 or 4 Tbs of you own, homemade sour cream. Store bought will do.
- • 2 Tbs of Best Food’s Mayo.
- • 1 tsp Dijon mustard.
- • 1 tsp Oregano
- • Salt & FG pepper to taste.
- • A bit of Parmesan or Romano cheese.
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Ingredients

• 1 small, good as you can get, sirloin steak, cooked RARE then cubed. shopping list
• 1 – 1 ½ cups fresh broccoli florets. shopping list
• 2 cups cooked pasta spirals (rotini or such). shopping list
• 2 - 3 Tbs frozen peas. shopping list
• 1 Tbs. butter. shopping list
• 1 tsp olive oil. shopping list
• 3 medium mushrooms, your choice, sliced. shopping list
• 3 or 4 ripe olives, chopped course. shopping list
• 3 or 4 Tbs of you own, homemade sour cream. Store bought will do. shopping list
• 2 Tbs of Best Food’s Mayo. shopping list
• 1 tsp Dijon mustard. shopping list
• 1 tsp oregano shopping list
• salt & FG pepper to taste. shopping list
• A bit of Parmesan or romano cheese. shopping list

How to make it

1. Cook the pasta in the usual way.
2. Lightly flame the Sirloin. I did this over a bit of charcoal on a small Hibachi sorta thing but broiling may work. Let cool and cube.
3. Put the broccoli in an appropriate size, microwave proof, bowl. You want some room to stir this but not too much.
4. Add the butter & olive oil and stir.
5. Nuke for 1 to 1 ½ minutes. Here in Samoa we have 240V electricity and microwaves work very well. You folks who use 120V may have to adjust.
6. Add everything but the Sirloin, Sour Cream, mayo & cheese & stir.
7. Nuke for 1 ½ - 2 minutes & stir.
8. Everything should be piping hot, but not overcooked.
9. Add the mayo, Sour cream & steak and stir.
10. If it’s a little cool, nuke for a few seconds.
11. Stir & sprinkle on the cheese.
A nice tossed green salad is a good idea.
Sorry about all the guess work with the microwave times but they just do not all work the same. You know your nuke furnace. The finished dish should be nice and hot but not overcooked. The broccoli should be a bit crunchy. See Photo

People Who Like This Dish 3

clbacon Birmingham, AL
mandymoore Wiggins, Ms
elgourmand Apia, WS
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22566 11 years ago
Come,come... RJ
9mm,or,Desert Eagle?
The question is...do you know how to use it?
Sounds like you have great voltage in Samoa,and that perhaps your dinner will be done rather quickly
~but~
Did you know that a lighting bolt contains one billion volts and has between ten thousand to two hundred thousand amperes of current,and that the average flash would light a one hundred watt lightbulb for three months...now that's energy!
I like my steaks rare,almost raw,if the blood is'nt moving around on the plate,then you left your hibachi,or grill unattended and you just wasted a perfectly good sirloin.There is an art in making an excellent steak,very few know the precise steps.It takes practice to hit the target,but once you get it,you won't forget it.
Oh,and the rest of the dish...it will do.
Thank-you
Kind Regards
Joyce
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elgourmand Apia, WS

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