{"id":197,"date":"2008-05-03T12:23:47","date_gmt":"2008-05-03T12:23:47","guid":{"rendered":"http:\/\/marialiberati.com\/blog2\/?p=197"},"modified":"2008-05-03T12:23:47","modified_gmt":"2008-05-03T12:23:47","slug":"a-steak-is-a-steak-is-a-steak","status":"publish","type":"post","link":"https:\/\/marialiberati.com\/freshsite\/2008\/05\/03\/a-steak-is-a-steak-is-a-steak\/","title":{"rendered":"A Steak is a Steak is a Steak……."},"content":{"rendered":"

A\u00a0 <\/span>steak, is a steak is a steak..but it is not true that all steaks are equal. My recipe here for Steak and Potato pie. It is a twist on a traditional Scottish Pie. The pies make a sumptuous portable lunch and make a special picnic treat instead of plain old sandwiches.<\/font><\/p>\n

\u00a0<\/font><\/o:p> The most important ingredient of this recipe is steak-so use only the best.\u00a0<\/font>\u00a0<\/font><\/o:p><\/p>\n

STEAK & POTATO PIE<\/font><\/p>\n

3 tblsps olive oil<\/font><\/p>\n

12 ounces\u00a0 Strip Steaks<\/font><\/p>\n

1 lb red potatoes-peeled and cut into 1\/3 inch cubes<\/font><\/p>\n

2 leeks- chopped finely (white and green parts only)<\/font><\/p>\n

\u00bd tsp dry mustard<\/font><\/p>\n

1 tblsp steak sauce<\/font><\/p>\n

2 large sweet Vidalia onions- finely chopped<\/font><\/p>\n

2-15 ounce packages of puff pastry<\/font><\/p>\n

1 egg- beaten to blend for a glaze<\/font><\/p>\n

\u00a0<\/font><\/o:p><\/p>\n

Place 1 tblsp olive oil in saut\u00e9 pan and heat. Sprinkle steaks with salt and pepper to taste. Place in saut\u00e9 pan and cook about 4 minutes on each side or until medium rare. Remove from heat and cut steaks into cubes about 1\/3 inch thick.<\/font><\/p>\n

In same saut\u00e9 pan, place remaining olive oil and heat for 30 seconds Add potatoes, leeks, dry mustard .Stir approx 2 minutes, reduce heat and cover. And cook until potatoes are tender, stirring occasionally for about 10 minutes.<\/font><\/p>\n

Place steak cubes back in saut\u00e9 pan with any of their juices. Saute for 2 minutes.<\/font><\/p>\n

Remove from heat. Add in chopped onion, steak sauce. Stir and cool completely.<\/font><\/p>\n

\u00a0<\/font><\/o:p><\/p>\n

Preheat oven to 400 degrees. Unfold puff pastry on wooden cutting board. Cut each piece of pastry into half. Brush inside of dough with beaten egg. Place \u00bd cup filling inside. Fold dough over filling, sealing edges and pressing with fork. Brush more egg on top of dough. And arrange on baking sheets.<\/font><\/p>\n

Bake pies for 15 minutes. Then reverse each baking sheet and bake for another 10 minutes until crust is golden and inside is heated through and through\/<\/font><\/p>\n

\u00a0<\/font><\/o:p>\u00a0For more delicious recipes get your copy of the best selling book The Basic Art of Italian Cooking at http:\/\/ww.marialiberati.com<\/a><\/font><\/o:p>\u00a0<\/font><\/o:p><\/o:p><\/o:p><\/o:p><\/o:p>Ciao for now!<\/font><\/o:p><\/o:p><\/o:p><\/o:p>Maria <\/font><\/o:p><\/o:p><\/o:p><\/o:p><\/o:p><\/o:p>https:\/\/www.marialiberati.com<\/a><\/font><\/o:p><\/o:p>\u00a0
\n<\/o:p><\/o:p><\/o:p><\/o:p><\/o:p><\/o:p><\/p>\n","protected":false},"excerpt":{"rendered":"

A\u00a0 steak, is a steak is a steak..but it is not true that all steaks are equal. My recipe here for Steak and Potato pie. It is a twist on…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[7,11],"tags":[199,200,201,202,203],"class_list":["post-197","post","type-post","status-publish","format-standard","hentry","category-cucina","category-recipes","tag-gift-sets","tag-picnic-food","tag-portable-lunch","tag-scottish-and-potato-pie","tag-steak"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/197","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/comments?post=197"}],"version-history":[{"count":0,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/197\/revisions"}],"wp:attachment":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/media?parent=197"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/categories?post=197"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/tags?post=197"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}