Steak & Asparagus with Feta Cream Sauce
We stayed home this weekend and did lazy things. Watched a couple of movies. (Woman In Gold was my favorite of the two.) Finished a couple of books. (Delicious! by Ruth Reichl was pretty good.) Worked on a new knitting project. Watched it rain a little. And we cooked one delicious meal.
The miserably hot summer temperatures have eased up and we can finally enjoy being out on our porch again. The hummingbirds kept us company at breakfast time all weekend. Coffee. Newspaper. Hummingbirds. Porch. Life is good.
I counted five of them on Saturday as they fought and chased each other away from the feeder. But for one moment, these four managed to get along for about three seconds.
Now back to our Saturday supper. There isn't anything easier than throwing steaks on the grill. And nothing that Daddy-O loves better. But instead of both of us eating a big ribeye, I went in a slightly different direction. I chose a flat iron steak to go on the grill and then we sliced it thinly and served it on top of roasted asparagus.
Serving steak like this is a way to stretch your meat budget. And some of you might be looking to cut back on the amount of meat you eat for health reasons. But this supper was all about the sauce. It only took a few minutes to mix it together. It turned an already good meal into something special. Give it a try.
FETA CREAM SAUCE
—adapted from The Kitchn
(6-oz) package crumbled feta cheese
1/2 cup sour cream
2 tablespoons apple cider vinegar
2 tablespoons olive oil
salt & pepper to taste
1/4 cup finely chopped fresh chives
Combine feta, sour cream, vinegar and olive oil in food processor or blender. Blend until smooth. Add salt and pepper to taste and pulse the blender one more time. Pour sauce into a bowl and stir in chives.
We thinly sliced the flat iron steak and arranged it over the roasted asparagus. Then we spooned the sauce over it all.
What did you do over the weekend? Did you try any new recipes? Read a book you'd recommend?