Monday, September 2, 2019
Steak on a Cloud
Steak on a Cloud
This post is a last minute decision. My product is not the prettiest, but it sprouted from a breakfast idea and I went through with it with dinner in mind and prepared a delicious, albeit, rustic looking finger food meal. More like hand food because they turned out larger than I'd realized they would. I am throwing this one out to you because you all can make it better and please, please, drop me a line here, or on my blog's facebook page (In-House Cook) to let me know how you made it your own and better.
This is all I did.....
carne asada steaks
1/4 cup red wine vinegar
1/2 cup vegetable oil
2 tablespoons Worcestershire Sauce
1 teaspoon of garlic powder, onion powder, thyme, oregano, cumin, salt, pepper
2 tablespoons smoked paprika
whole seed mustard
aged balsamic vinegar
aluminum foil or parchment paper
non-stick cooking spray
flour to dust pastry marble
two crescent dough sheet rolls
I placed a gallon sized zip lock bag in a large bowl. In a smaller bowl, I combined and whisked all of the ingredients together. I poured half of it into the bag and then placed the thing carne asada steaks in the bag. I poured the remaining marinade over the meat, sealed the bag and smushed it several times (yes, I said smushed) to coat all of the steaks. I placed the bag in the refrigerator as I was not going to start dinner for another hour or more.
When I got back to it, I removed the zip lock bag and allowed it to come to room temperature.
I set the oven to 350-degrees.
I rolled out two crescent roll dough sheets after using flour to dust my pastry marble. I used a knife to cut them into squares and place one layer onto another. I wanted the "clouds" to look fluffy. I placed them on non-stick sprayed foil. I baked the "clouds" 13 minutes at 350-degrees.
Afterward, I spread a little goat cheese onto the cloud.
Meanwhile, as the clouds were baking, I had removed the thin carne steaks and had gently seared them, two minutes per side, over medium-high heat. That is more than enough to finish them. I sliced the steaks into thin strips and placed them atop the "clouds" and the almost melting cream cheese. I chiffonade sliced six fresh basil leaves and sprinkled them atop each "Steak on a Cloud".
Now, please enjoy the photo essay from different angles.
I'd added a dollop of grain mustard in white wine and aged balsamic drizzle.
Thanks, as always, for your visit! I appreciate your support tremendously!
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