30-Minute (or less) Dinner: Steak with Cheese Sauce & Corn and Peasallwith a Twist

Yes, it is steak again ... Got a very good deal for really GOOD rib-eye steaks.  However, having steaks the same way every weekend is not for me!  This is the reason, I always recycle my leftovers ... Hehehe!!!

What can you do with good steak ... Nothing much, as it is good on its own.  So, I just fried them straight on very warm/hot but not burning mixture of butter and oil.  Fry the steak and let it rest ... Remember the rule, a minute per side per centimeter of steak for a medium rare steak, if medium-well add half a minute per side to a minute. 

Before I continue, I discovered this butter for frying by Campina ... It is like heaven in a foil ... Butter that you can cook with (not the Croma fat, that doesn't have the butter taste) but not give you burn marks due to the liquid in the butt ... Ooopppsss, darn auto-correct, I meant BUTTER.  Get it, because you would really LOVE IT not the butt ... Mmm ... !!!

Back to cooking the steak, which I did nothing much for the usual.  The magic was the sauce I made to go with it.  It isn't the usual cheese sauce that uses flour ... Mine is made from regular ingredients we have at home ... Here are the steps to make it ....

1. Melt some butter about 50gm (25gm regular butter & 25gm of the Campina cooking butter, if you do not have it, just wear long sleeves when you cook) and 2-3 tbs (1 tbs = 15 ml) under medium to medium-high fire;
2. When butter-oil is warm enough (the butter would turn a bit brown, but should NOT reach smoking ... When it smokes, please start all over again) spoon in a teaspoon or two of mustard (1 tsp = 5 ml) - used a regular mustard but I think it would have been better to use a strong one - whip it hard (yes, whip using a wire whisk and not just a spoon);
3. Add in a tablespoon or two of thick cream (if you do not have cream use mayonnaise, but use half).  Whip it further and hard, because this might split;
4. Whip in further a tablespoon or two of olive oil if the mixture is too thick;
5. Continue whisking and add a teaspoon of lime (or lemon); 
6. Take the pot out from the fire and immediately add 2-3 tablespoon of finely grated Parmesan cheese, while putting the cheese whisk vigorously to mix the cheese into the emulsion. 
7. Let this rest until you are about to use it.   

 NOTE: If you have to reheat, whip it, or you run the risk of making the cheese stringy.

My advise is do the saus first, then the steak.  After doing the steak, use the same pan to do the corn with peas with a twist.  

What is the twist?  I used baby corn ... No fresh ones, because I am using up everything in the cupboard ... HAHAHAHA!!!  Yes, the twist was brought about by the situation and not because I wanted it ... If I had regular corn, I would have used it.  

How did I make it?

1. Using the same pan where I cooked the steak (Why? This pan has a flavored oil already.  Why waste it?), I threw in some garlic ... Yes the same garlic which I blogged about in "http://asiantune.blogspot.com/2013/08/garlic-ways-to-store-them-plus-steak.html" ... I used the one I the bottle ... Fried in in medium fire until it turned a but brown, flipping it once in a while;

2. When the garlic is brown ... This is what they call "caramelised", because you can taste the garlic being sweet ... The sugar of the garlic comes out ... Getting back, when the garlic is caramelised add the frozen peas (yes, I have them in the freezer, when I don't have any veggies for the meal, like now) about half a cup (1 cup = 236 ml) of frozen peas;

3. Let the peas defrost, which will take about 3-5 minutes;

4. Then add a can of baby corn (net 425 gm; drained 250 gm can), cook it further for 2-3 minutes and not forgetting to stir it every 30-45 seconds;

5. Season with pepper, no need to put salt because your cheese sauce would be salty enough.

I was surprised to have this cheese sauce, but having the veggies not too strong compliments the mixture of steak, cheese (with mustard) sauce. 

Got other idea with steak .... Please let me know, still have a few in my freezer!!!