steak diane
Posted: May 9, 2013 Filed under: meats poultry and fish, The Best Of The Best Recipes | Tags: butter, chives, dry mustard, lemon juice, mushrooms, sirloin, worcestershire sauce Leave a comment
The Great Steak Escape
When the Kiker-Sutton family had a special event to celebrate, the entire family went to La Louisiane (aka “La Lou”).
La Lou was certainly tops of the “frou frou” with white cloth covered tables, elaborate place settings and a fine dining menu, including favored treats like Steak Diane.
During the La Lou meal, my cousins and I would snort-laugh (in that order) as we tried to secretly place empty cracker wrappers underneath plates only to find that the wait staff’s magically darting eyes were too quick to pick them up and 
discard them. Butter arrived pre-sliced and placed on your personal butter dish by the waiters who had a butter-flicking device I’ve never seen since!
La Lou opened in 1935 during the Great Depression. It survived for almost 60 years but sadly is no longer around. But that doesn’t mean we can’t have La Lou grace our kitchen compliments of this recipe from Mom’s recipe book.
I made this recipe on the 2 year anniversary of this blog. This recipe and the blog hold a special place in my heart … and most importantly my belly. Give Steak Diane a try and you’ll see!
Let’s Get Cookin’
i. ingredients
4 | sirloin strip steaks, ½ inch thick
to taste | salt
to taste | black pepper, freshly ground
1 teaspoon | dry mustard
4 tablespoons | Falfurrias brand butter (per Nanny)
3 tablespoons | lemon juice
2 teaspoons | chives, snipped
1 teaspoon | worcestershire sauce
to garnish | mushrooms, cooked and fluted
ii. what to do
1. With a meat mallet, pound steaks to 1/3-inch thickness.
2. Sprinkle one side of each steak with salt, pepper and 1/8 teaspoon of the dry mustard; pound into meat. Repeat on the other side of the meat and continue until all steaks are done.
3. Melt the butter in a skillet or chafing dish. Add the meat and cook 2 minutes only on each side. Transfer the steaks to a hot serving plate.
4. To skillet, add the lemon juice, chives, and worcestershire sauce; bring to a boil. Pour sauce over meat. Garnish with cooked, fluted mushrooms, if desired.
Serves: 4
foodie tips ~
♥ Don’t overcook the meat. Go with the flow and follow the directions. A pink center is a tasty center.
♥ “Fluting a mushroom?” At first I thought it meant you held a jam session with mushroom to mouth, while wiggling the fingers. Not so much. Here’s a video and a blog that will help you turn mere fungus to life of the party. I couldn’t determine if you cook the mushrooms before or after fluting (per recipe) but they are really more for decoration so I’d suggest keep them raw and real and basting with lemon juice after cutting for a fresh presentation.
♥ This steak goes great with my newest favorite spud ~ the blue cheese bacon potato! I loved how the blue cheese taste didn’t punch you in the taste buds!
♥ Wiki says that Steak Diane is typically made with brandy. Somebody’s been holding out!
♥ Note that this recipe hails from Better Homes and Gardens, March 1968. Why, I was just a young tot of one way back then!
san diego steak
Posted: June 5, 2011 Filed under: casseroles and one-dish meals, meats poultry and fish | Tags: avocado, bacon, lawry's seasoned salt, sirloin, sour cream, worcestershire sauce Leave a comment
This special recipe is dedicated to my nephew Travis ~
a spirit who teaches us all to savor the great steak of life!
~ ♥ ~
Julia Child once said “The only time to eat diet food is while you’re waiting for the steak to cook.”
The Kiker family knows this well as the word “diet” rarely crosses our lips. That being said…
…You better have a couch nearby after eating this foodie family fave!
Probably the best part about creating an online haven for mom’s recipes is that my brother “Roger” chimed-in with this San Diego Steak recipe, which wasn’t in mom’s cookbook. So this recipe hails from mom to Roger’s kitchen… and now, to your belly.
After a few clicks searching online for a look-a-like recipe yielding *no results,* I’m thinking this San Diego Steak recipe is literally “from the inner Kiker family vault.” So get ready for a savory family treat named after “America’s finest city!”
Roger says San Diego Steak was a real treat growing up ~ usually partnered with mashed potatoes.
San Diego Steak really hits home as showcased above on mom’s actual table sporting sparkling water served from her own “Special Occasion” glasses.
The food and the ambiance of yesteryear is still kicking today, so let’s eat!
i. ingredients
4 strips | thick cut bacon strips, sliced in 1/2 length-wise then cut into small cuts, about ¼” square
1 pound | ground sirloin
2 tablespoons | worcestershire sauce
6 shakes | lawry’s brand seasoned salt
12 twists | freshly milled black pepper (medium grind)
garnish | sour cream
garnish | bacon bits
garnish | thinly-sliced avocado
garnish | lawry’s brand seasoned salt
ii. what to do
1. Begin by frying the small cuts of the bacon ’til CRISP. Drain the bacon bits on a paper towel(s).
2. WHOA! Save the bacon drippings for cooking the steaks, coming up next.
3. While the bacon is cooking, mix the four next ingredients (above) by hand until you can’t wait any longer and form into two or four patties (depending on the growl).
4. Cook the steaks in the bacon drippings. When done, let the San Diego Steaks rest on a paper towel or two.
5. Place steaks and potatoes on plates and garnish as shown (splitting 1/2 the bacon bit between steaks and potatoes) and loosen your belt. You’ve arrived “home.”
Foodie Tip From Roger ~
♥ “Only use Falfurrias brand “real butter” for the potatoes, like our grandmother ‘Nanny’ always did.”
Foodie Fact ~ San Diego Steak was the first “missing recipe” added to Betty’s Cook Nook, compliments of my brother Roger. Foodie props to you, big bro, for remembering how to make this tasty dish! Almost lost, the San Diego Steak recipe is now in the family’s digital cookbook.
Betty's Cook Nook 