(CU Independent photo illustration/Ana Faria)
Steak is meat that can seem impossible to cook well on a student budget. However, with this simple recipe it’s easy to get a lot of bang with for the buck.
When shopping for meat on a small budget, the key is to shop sales. Many grocery chains have weekly specials on different meats. For this recipe, a rib eye or T-bone steak will work nicely. When choosing a steak, look for one that is at least an inch thick and has good marbling. In meat, marbling is a term used to refer to the veins of fat in the meat.
Ingredients
1 well-sized steak per person
Canadian steak seasoning
Bottled steak marinade
Broiler pan or heavy frying pan
Non-stick cooking spray
First, preheat your broiler or frying pan. If you live in a house or an apartment that does not have a sensitive smoke detector you can use the broiler to make your steak. However, utilizing your oven’s broiler is not recommended if you live in a space with poor ventilation. The broiler will smoke and your neighbors may not appreciate you setting off every detector in the building for just one meal.
Spray either the broiler pan or frying pan with a non-stick cooking spray. Use a paper towel to wipe away most of the spray, leaving only a small amount on your pan. Once the pan is prepared, pre-heat your pan. If using the broiler, pre-heat on high—if using a frying pan, heat over medium-high heat.
Second, sprinkle about 1 tablespoon of the steak seasoning evenly over the meat. Then pour 2 tablespoons of steak marinade over the meat. To evenly season the meat use the backside of a spoon to spread the marinade around. You do have the choice to cover and marinate the meat in the refrigerator for up to two hours before being eaten.
Place the meat in the pan and cook for 6 to 7 minutes. Turn and continue cooking for another 5 minutes or until the meat reaches the USDA recommended internal temperature of 145°F.
For information on meat temperatures see the USDA Web site.
To prepare an easy side dish, use store bought salad mix; preparing a vinaigrette dressing is easy, using only olive oil and balsamic vinegar.
For a simple microwave potato, scrub the potato under running water and poke several holes in it with a knife. This prevents your potato from exploding in the microwave. Cook for 7 to 10 minutes on high power or until soft. If you prefer a crispier potato, cook it in the microwave and then finish by setting the potato in the oven under the broiler for 3 minutes. The skin should crisp up nicely.
Contact CU Independent Staff Writer Ana Faria at Ana.faria@colorado.edu.
