Grecian Style Steak with Lemon Pepper Potatoes

Let's go Greek

Food that is!

And, just in time for your Memorial Weekend cookout!

Why not put a little international flavors into your menu for next week.  Designing your menu around a certain region's food and flavors will put zip and tastiness in your tummy!  

I've been making quite a few Grecian inspired dishes lately.  I just finished a series of cooking classes that had a whole day dedicated to Greek or "Greek inspired" cuisine.  The food is made with the freshest ingredients.  A lot of the dishes are put together without cooking, which is perfect.  From store to table with little preparation.  Others are cooked with ingredients that you will recognize and put together simply to form iconic Greek flavors.

First up, is a wonderful steak dish accompanied by perfectly roasted potatoes.  The steaks can be made on the grill (indoor or outdoor) if you plan to get your grill on this weekend!  Or, they can be cooked simply in a skillet.  Either works fine. Choose your favorite cut of meat and start from there.  I chose filet mignons because they are lean and tender (and they are my fav...).  I also cooked them in a nice cast iron skillet on the stove.  A must have workhorse in my kitchen.  However, a nice stainless steel or non stick skillet will do in a pinch.

The side of roasted potatoes top this meal off well.  You'll love the flavors of lemon and pepper on the potatoes.  They make the usual "roasted potato" into something special.  

 All in all this is a simple dish to make for the a crowd or the family.  It's quick and easy to put together, and will only take about 30 minutes start to finish.  Don't you just love that?

I'll be bringing some other Greek dishes throughout the week, so stayed tuned.  Opa!  





Grecian Style Steak with Lemon Pepper Potatoes

Serves 2
Time:30 Minutes

1 tsp lemon pepper
2  filet mignons
1 T olive oil
2 T lemon juice
2 T crumbled feta cheese
1 T chopped kalamata olives
2/3 lb of baby golden yellow potatoes, diced
1 T olive oil
2 tsp lemon pepper
1 tsp lemon zest
 
Set steaks out 30 minutes prior to cooing.  Preheat oven to 450 degrees.  Sprinkle lemon pepper onto both sides of the steaks.

Place potatoes in a bowl.  Drizzle with olive oil, toss to coat.  Sprinkle with lemon pepper, tossing to evenly coat.  Place potatoes on a baking sheet spread out evenly.  Cook for 20 minutes stirring halfway through.  Remove from oven and sprinkle with lemon zest.  Serve along with steaks.


Meanwhile, add oil to a large skillet; over medium heat.  Allow to heat up until the oil shimmers.  Add steaks and cook 10 to 14 minutes or to desired degree of doneness, turning once. Remove from skillet and drizzle with lemon juice.  Top each steak with cheese and olives.

Cinnamon Oat Pancakes

It's almost the weekend and it's time to make a wonderful breakfast.

Recently MGG and I took a little day trip and started off going up the coast, stopping along the way for breakfast and one of our favorite places.  A quaint little house that's been turned into an outstanding eatery, has people lined up to taste their breakfast specialties.  

 
One of my favorite breakfast items are pancakes.  I remember when I was young I used to always get dollar pancakes.  I felt so special with all those little bitty cute pancakes on my plate staring back at me!  I still love them.  Unfortunately, you don't see them often, but I still love regular pancakes too!

So I decided on pancakes, he had a monstrous omelet.  The special pancake on the menu was a Cinnamon Oat Pancake.  HEAVEN!  I love oatmeal in my pancakes.  It makes them so tender and moist. If you haven't had an oatmeal pancake you have to try one...really!

These were just perfect little brown pancakes with cinnamon mixed in.  HEAVEN again!  I was in love.  I tell you,  i n  l o v e .

These are my version of this fabulous pancake.  And if I do say so myself they are the bomb!  Just as good as the little house pancake breakfast!  So make some for your family this weekend.  You don't need a celebration for pancakes.  The weekend is celebration enough!


 


Cinnamon Oat Pancakes

Makes 8 4” pancakes

1 cup all-purpose flour

2 T packed brown sugar or 1 T Splenda brown sugar blend

1 ½ t baking powder

½ t salt

¼ t ground cinnamon

1 cup quick cooking oats

1 cup milk

1 large eggs

2 T canola oil

In a medium bowl combine flour, sugar, baking powder, salt, cinnamon, and oats.  In another bowl, whisk together milk, eggs, and oil.   Add to dry ingredients and whisk just until moistened. 

Heat a large cast iron skillet (or nonstick) or griddle over medium heat.  Place a pat of butter on the griddle and spread to cover.   Pour batter by scant ¼ cup-fulls on griddle and cook until a few bubbles have burst, 1 to 2 minutes. Flip pancakes and cook until browned on undersides, 1 to 2 minutes more. Repeat with more butter (if needed) and batter.