Toots & Kakes Explore Post-Grad Boredom

Culinary Adventures by Amateur Chefs

Posts tagged steak

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Roasted Poblano and Cilantro Pesto

Sometimes it seems that this blog should be renamed the presto pesto blog or something cheesy like that. This is not because we are cheesy people (that could be a lie) but because we love to experiment with new pesto recipes. Pesto is a favorite because you can do so much with it once you make it. This recipe is great tossed with some whole grain pasta or drizzled over some grilled steak or even as the base for a pizza, YUM! Adjust the amount of poblano and jalepeño peppers in your dish depending on your spice tolerance.

  • 2-3 poblano peppers, depending on size
  • 1/2 cup grated Parmesan
  • A little less than 1/4 cup pulsed almonds (optional, i’ve made it both with and without)
  • 1/4 cup fresh cilantro leaves, roughly chopped
  • 2 cloves garlic, coarsely chopped
  • 1/2 jalapeño pepper (more or less to taste & depending on how many poblanos were used)
  • ~1/2 cup olive oil
  • Kosher salt

First to make “roasted” poblano pesto, the poblano peppers need to be roasted. Do this by placing the poblano peppers on a baking sheet in the oven set to broil. Rotate the peppers until each side is charred and black.

Remove the peppers to a deep bowl and cover with saran wrap, let sit for about 10 minutes to steam the skin loose.

While the peppers are steaming pulse together the parmesan cheese and almonds until finely grated. Remove these and set aside.

Once enough time has passed, remove the peppers from the bowl and peel off the charred skin, be sure to also remove the stem and seeds. Cut into strip and place into the food processor. Add the jalepeño, garlic and cilantro and pulse until combined.

Add in the almond and cheese mixture. Drizzle in the olive oil while pulsing the food processor. Finish with kosher salt to taste. Enjoy however you wish!

Love and taco flavored kisses,

Toots and Kakes

Adapted from poblano pesto,

Filed under pesto spicy poblano mexican yum food sauce pasta steak

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Bite-Sized Prosciutto Wrapped Steak with Mustard Sauce

This cooking endeavor emerged after we realized that we had an ample amount of prosciutto left from a previous recipe (see below for our delish open-faced sandwich with prosciutto and onion marmalade recipe).  We then searched for recipes that (1) included prosciutto as a star ingredient and (2) tickled our cooking fancies until we stumbled across this little gem.  Since we were planning on cooking for some hungry boys, steak seemed appropriate as the main ingredient to accompany the salty and delicious prosciutto.  We cut our sirloin steak into bite sized pieces - they were originally intended as a fun sized appetizer - but because we somehow ended up buying 1.5 lbs of meat…it became part of the main course.  The prosciutto blanket around the steak ended up creating this amazingly tender and flavorful treat for our bellies!


  • 1.5 pounds Sirloin Steak (we found a thick cut and cubed into 2 inch pieces)
  • 10-12 thin sliced prosciutto ( or ~ 1/4 lb.)
  • Fresh Ground black Pepper to taste

For the Mustard Sauce:

  • 1 Shallot (diced)
  • 1/2 cup chicken stock
  • 2 tablespoons heavy cream
  • 1 tablespoon whole grain mustard

First, we prepared the steak by removing any un-tasty bits (excess fat, tissue), cutting it into bite sized cubes (roughly 2 inch) and peppering it to taste.  We then carefully and tenderly wrapped our little steak nuggets in the prosciutto, leaving two of the sides uncovered, and placed seam side down on the plate.  We heated a pan with equal parts olive oil and butter until hot and then placed as many of the prosciutto wrapped steak pieces into the pan seam side down.  We continued to turn the cubes onto each side until the steak was cooked to our preference and the prosciutto was nice and crispy (8-12 minutes total).  Remove the steak to a plate and let rest to ensure the steak retains all the juices, yum!

Now for the mustard sauce.  Surprisingly, this sauce ends up being extremely easy to make while also adding tons of flavor, double score!  We made sure to take advantage of the tasty bits left from searing our steak and made this sauce in the same pan.  While the pan was still hot, we quickly sauteed the diced shallots for 1-2 minutes.  We added the chicken stock to deglaze the pan stirring for a minute or two to scrape up all the flavor left from the steak nuggets.  We then added the two remaining ingredients and turned down the heat to let the mixture slightly thicken into a sauce. 

"One bite of steak and my taste buds were having a dance party." -Lord Lloyd McCoy

"The steak was cooked perfectly, really tender! The sauce gave it a lot more flavor…the right amount of spice!" -Corky

Love and Turkish Mustaches,

Toots and Kakes

Recipe from Sunny Anderson’s Prosciutto-wrapped beef cubes with mustard pan sauce, from Foodnetwork

Filed under steak prosciutto dinner cooking