Ahh, last week of school with the kiddos… then one week off and 4 weeks of summer school (grr.)
I don’t know ’bout you, but ever since
growing up graduating from college getting a real job, summer’s just haven’t been the same. Working part-time in a school for the past year has been about the closest thing to that old school summer feeling- and I’m lovin’ it.
Love it like I wanna up the window, blast “School’s Out” and run down the beach naked. Okay, maybe not that last part, but I’m planning on a lot of lounge chair action, plenty of these and these, and sleeping in past 6. <– doubt that, since I woke up at 5:47 AM last Saturday on.my.own. Damn internal clock.
Something else I am looking forward to this summer… grilling. And lots of it.
Grilling was on my mind when I bought this beautiful grass-fed New York Strip prepping for my Sunday afternoon.
And yet, grilling isn’t what happened on my lazy Sunday afternoon. This happened though. Pretty good compromise if you ask me.
Pan fry it of course, a charcoal grill is WAY too much to handle for me.. alone,with only one steak, on a Monday.
Caramelized onions seemed appropriate, but shallots really put it over the top. Garlicky without that pungent overpowering flavor, yet semi-sweet when cooked down, shallots are a perfect substitute for our tear-inducing friend, and one large shallot is just the right amount for one person and one 8 ouncer.
Oh yeah, this was only half… I had planned on saving the rest for tomorrow, but ’twas Monday and I needed it.
How was your Monday? What are you looking forward to most this summer?
Cook Time: 10 minutes
Keywords: saute side shallots grass-fed butter extra virgin olive oil
Ingredients (1 serving)
- 1 large shallot, sliced
- 1 tsp grass fed butter
- 1 tsp extra virgin olive oil
- 1/16 tsp sea salt
- 1/16 tsp freshly ground black pepper
Heat a small saucepan over medium-low heat. Melt the butter and olive oil and add the sliced shallots.
Saute over medium low heat, stirring occasionally.
Reduce heat to low after about 5 minutes and continue to stir, add the salt and pepper and cook until soft and golden brown, about 5 more minutes.
Best served with steak… or vegetables, or eggs… or anything!