EAT AT HOME: Sunday Supper: Hummus With Steak

So tonight I was able to get home earlier than usual for a Sunday, in time to make my own dinner! Originally I had planned to eat at Nanoosh, a favorite Hummus Cafe (only in NYC!) of mine, but then decided to be frugal and make dinner at home!

What a great idea! Tonight's Menu:

Skirt Steak & Pureed Chickpeas with Sauteed Mushrooms & Onions. DELISH!

INGREDIENTS:

1 Small Can Organic Chickpeas
1/4 lb Skirt Steak
5 Mushrooms, thinly sliced
1 Small Onion, thinly sliced
Shiraz

Olive Oil (or butter)
S&P
Cumin
2 cloves Garlic
Dash of Balsamic Vinegar
Pat of Butter

(Optional: Tahini 2 tsp; Lemon 1 TBS; Red Pepper flakes for heat; red bell peppers 3 TBS; Pine Nuts 2 TBS, etc)

PREP: S&P the Skirt Steak and set aside. Pour a glass of Shiraz. Sip as you cook.

1. Heat chickpeas in juice over the stove; then puree with 2 cloves garlic, cumin, olive oil, s&p to taste. (you can also add in optional ingredients of your choice to the puree) Set aside.

2. Saute the mushrooms and onions with Olive Oil, S&P until very soft and golden; set aside.

3. Saute the skirt steak for a few minutes on each side to Med Rare in Olive Oil (or butter). Allow to rest 3-4 minutes while you drink some wine. Slice thinly

Assemble: Scoop a circle of Hummus on your plate, top with Mushrooms and Onions, and finally steak.

Swirl butter in the steak pan with dash balsamic vinegar to make a light "jus" -- drizzle over the entire dish.

Devour! YUM!

Madame B.