Tuesday Night Steak

Andrea grabbed a couple of nice looking "clubsteaks" yesterday along with a big assortment of veggies, so even without a fully equipped kitchen I had plenty of possibilities for making dinner.

I just salted, peppered, and broiled one of the steaks; no need to be fancy there. Our broiler doesn't deliver as much heat as I might like, but aside from that the steak turned out well.

I also made a big batch of brown rice cooked in boullion instead of water.

As a sauce for the steak and rice, I made a lightish roux (maybe 10 minutes cooking time) and whisked in stock (boullion) and some mustard. I had originally planned to add cream, but that was totally unnecessary.

As a side, I sauteed zucchini (cut in half and then 1cm slices), onion, and some red pepper (a long, non-bell, red pepper) in olive oil. I used the high-heat, brown the zucchini approach. By leaving the zucchini relatively thick, I was able to get the onions nicely caramelized before it turned to mush. This is good stuff.

We also had a green salad.

Wine: Paul Jaboulet "Les Jalets" 2002 Crozes-Hermitage