Weekend Dinner #03 : Pan Roasted Round Steak and Nutty Pineapple Upside-Down Cake

I just can't get enough of red meat these days. I found myself lucky perusing the aisles of the supermarket last weekend for I caught some good round steaks in the meat section. Notably, it has the right thickness that I'm looking for a steak, it's  not too thin nor too thick (about 1 1/2 cm).  So I thought it would be easier to cook. True enough, roasting it in the pan is like a walk in the park. I didn't have to bother at all on its doneness.  It came out just the way I liked it. I served it with baked asparagus and complemented it with a nice mushroom gravy.

 Pan Roasted Round Steak

Heat a non-stick frying pan to high heat. Oil the pan a little, add sprigs of rosemary and 1 garlic clove. Sear the meat for 1 1/2 mins on each side. Transfer to a plate and rest for at least 5 mins before serving.

Mushroom Gravy

Heat the frying pan with the meat drippings. Melt 1 tbsp butter. Add and saute 1 cup swiss brown mushroom slices until the juice comes out. Add 1 tbsp all purpose flour and cook for 1 min. Add 1 1/2 cup of water and season with salt and pepper. Allow to thicken.

Baked Asparagus

Season asparagus with salt and olive oil. Cook in the oven until tender.

Nutty Pineapple Upside-Down Cake

I recently made a Chocolate Almond Upside-Down Cake and it was a hit at home. Hence, I was encouraged to  make another version that will equally be liked. I found out through some research that one of the most popular Upside-Down Cakes is actually Pineapple. When I searched for some recipes, I stumbled upon Martha Stewart's website and I got curious on a family recipe of the the famous designer, no less than Michael Kors. Knowing that the recipe is somehow related to a prominent name, that alone is  more than enough reason to give it a try. Fortunately, I was not disappointed at all.

Pineapple Upside-Down Cake

What you need:
1 can pineapple rings in juice
3/4 cup (12 tbsp) unsalted butter
1 cup light brown sugar
1/3 cup chopped roasted almonds
1 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
4 large eggs
2 large egg yolks
1 1/2 tsp vanilla extract
1 1/2 cups granulated sugar

How to make:
1. Pre-heat the oven to 325F.
2. Drain pineapple and siscard juice. Place on a paper towel lined plate to drain, turning once for 5 mins.
3. Melt 6 tbsp butter and transfer to an 8-inch round cake pan to evenly coat bottom; sprinkle brown sugar evenly over bottom of the pan and top with an even alyer of pineapple rings and almonds. Set aside.
4. Whisk in a large bowl flour, baking powder and salt. Set aside. In a small bowl whisk together eggs, egg yolks and vanilla until well combined. Set aside.
5. In an electric mixer, beat remaining 6 tbsp butter with sugar on medium high speed until light and fluffy. Reduce speed to low and add flour mixture; beat until batter is just combined.
6. Pour batter in prepared cake pan and transfer to the oven. Bake until a cake tester inserted into the center comes out clean (about 1 hour). Transfer to a wire rack and cool for 10 mins.
7. Run a small knife around the edge of pan to release the cake. Place a plate on top of the cake pan and invert the cake onto a plate. Slice the cake and serve with vanilla ice cream on the side.

Comments

konde said…
Wow... So tasty menu

thanks for share recipe, and keep blogging :D

Just FYI, there’s an event for bloggers and the prizes are iPad2 and Cash Find the info here

Popular posts from this blog

Chicken Macaroni Salad with Cashew Nuts

Villa Gregoria Terrace Resort, Nagcarlan, Laguna

The myths and truths about INSTANT NOODLES… (Part 1 of 2)