Sometimes it’s hard to find a good quality steak of the correct thickness, even when I go to the butcher. They either want to cut it too thick, like for a barbecue, or too thin, like you’re going to quickly blow torch it. And really, those eye-rolling, exasperated “this American doesn’t know what she wants” looks are just invitations to go “postal” a la Americaine 😀 One of the good things about Charolais, even if it’s overcooked a bit, it doesn’t dry out and turn into leather. Still.
These steaks were not thick but large and 2 were enough for 4.
Good thing I made a double batch of these potatoes because Brian and Tonio ate the first batch before lunch.
Brian is not a fan of spinach but he really liked this dish of wilted spinach with lardons, shallots and cherry tomatoes.
Pan Fried Potatoes with Red Bell Pepper
1 large red bell pepper, diced
1 small onion, chopped
3 tbsp olive oil
1 lb potatoes, diced
Cook the onion and bell pepper in 1 tbsp of the oil until the bell pepper is crisp tender. Remove from the pan and set aside. Wipe out the pan with a paper towel, add the remaining 2 tbsp of oil and fry the potatoes until brown and crispy. Put the onion and bell pepper back into the skillet and cook for another minute, stirring.
Great dish, and lovely photos. Your potatoes always look so tempting!!
Thank you Trix. The potatoes were the hit of the day!
You are right about thickness – those look just right. I think I’d eat a whole one 😉
I like my steaks rare and find it hard to achieve with a thin steak. There was just a tiny little strip of red in the middle.
I can see the spring in the light in this post. Excellent!
I know! The light has definitely changed.
Is Charolais a popular breed in France? It’s funny that here in midwestville Angus promoted as the type of beef to eat. I have a friend who raises Charolais but strictly for show. His cattle are very valuable – I like to tease him that those are some expensive rib eyes! He just shudders.
I don’t mean to misrepresent him – it isn’t a love for his cattle that makes him shudder- it’s the money he makes from them that makes him shudder at the thought of turning them into steak.
Charolais is premium eating beef here. Yearly cattle are shown from different regions but mostly for breeding and taste.
That looks great and I love the wilted spinach too. A question for you Rosemary. When we were in France we saw a lovely cut of meat in the butchers called (I think) bavette. It looked, to me, like a beef version of a cut of pork we have here called Secreto Iberico – from between the loin and the ribs. It was marbled with fat and looked fatastic. Can you tell me anything about it as I might try to buy some when we next cross back through France to the UK? Thank you 🙂
I think it is skirt steak and you can get this cut in most restaurants in France. When prepared correctly, it is super and I don’t think expensive.
You should see the steaks we have in Spain. Large, but twice as thick too. I’m back there in May and now I can’t wait. Looking good, Rosemary!
Thank you Frugal. That’s what I wanted; twice as thick.
Great looking steak, Goldilocks. 🙂
Ha ha 🙂
Delish! Salad looks especially amazing!
http://www.khoasinclair.co
Spinach maybe?
Hell yeah. I think I’d better have steak for dinner!!
Hell yeah 😀
Did it! Big, fat rump!
Hell yeah!
The potatoes look yummmm!! Thanks for sharing 🙂
Thank you Taste.
The fried potatoes and bell peppers are a great idea
They were good. Fried in duck or goose fat a la Camerahols would be good too 🙂
This makes us feel hungry ..
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