Steak and Salad with Vinaigrette

1&1/2 pounds of beef shell steak
1/3 cup EVOO and some for drizzling
grill seasoning
1 tbs worcestershire sauce
2 teaspoons dijon mustard
3 tbs red wine vinegar
salt and pepper
4 cups romaine

Drizzle some EVOO over the steaks and coat with the grill seasoning.  Place the steaks onto an already hot skillet.  Cook the steak for 3 minutes on each side and then let rest for 10 minutes. 

In a bowl, mix the worcestershire, mustard, and the red wine vinegar.  Stream in the EVOO.  Mix with the lettuce.

ENJOY!

Seared Tuna Steaks with Grape Tomatoes and Garlic Chips

4 tablespoons of EVOO, plus some for drizzling
5 large garlic cloves, very thinly sliced
3 celery ribs, finely chopped
1 large pinch of red pepper flakes
salt and pepper
4 6-ounce tuna steaks, about 1&1/2 inches thick
3/4 cup white wine
1&1/4 cups chicken stock
1 pint grape tomatoes
1/2 cup flat-leaf parsley
juice of 1/2 lemon

Place a skillet on the stove top and add the 4 tbs of EVOO.  Add the sliced garlic and on medium heat, brown the slices.  Remove the slices to a place lined with paper towels. 


Turn the heat up and add the celery, onion, red pepper flakes, salt, and the pepper.  Cook for 5 minutes.  


While the celery and onions are cooking, place a large skillet over high heat.  Make sure the tuna steaks are dry, and then drizzle with EVOO and salt and pepper.  Add to the hot skillet.  Cook on one side for 2 minutes and then flip, reducing the heat to medium.  5 minutes for rare, 7 minutes for medium. 


Add the white wine and chicken stock to the celery and onions.  Bring to a bubble and let cook a few minutes.  Add the grape tomatoes and continue to cook.  Add the parsley, garlic chips, and lemon juice, make sure to stir to distribute.  


Enjoy!

Chicken with Roasted Red Pepper, Chorizo, and Sweet Pea Sauce

2 tablespoons of EVOO

1 large onion, chopped

salt and pepper

1/2 cup chicken stock

4 boneless, skinless chicken breasts

1/2 tablespoon smoked sweet paprika

1 teaspoon dried thyme

3/4 pound of chorizo (I removed the casings and mashed it up in the skillet)

2 large garlic cloves

1/2 small carrot, peeled and grated

2 jarred roasted red peppers, chopped

1 10 ounce box frozen peas

1/4 cup fresh parsley

Preheat a large skillet over medium-high heat with 2 tablespoons of EVOO.  Season the chicken breasts with the paprika, salt, pepper, and the thyme; add the season chicken to the skillet.  Cook the breasts for 5 to 6 minutes on each side, or until cooked through.  

Remove the chicken from the skillet and place on a plate.  Cover the chicken with aluminum foil.  Put the skillet back over medium-high heat and add the Chorizo.  Cook the chorizo for 2 to 3 minutes, stirring frequently and then add the onion, garlic, carrot, and the roasted red peppers to the skillet.  Season with salt and pepper and cook, always stirring for about 3 minutes.  Add the chicken stock, peas, and parsley and cook for another 2 minutes to warm up the peas.  

Serve the chicken and chorizo together. 

Honestly, I would not make both the chicken and the chorizo together again.  SO MUCH FOOD, and the chorizo is tasty enough as it's own meal.