first hurdle syndrome and steak

when i was little, some stuff came super easy to me. like reading. i love to read, and have since i was 2. my first book was little house on the prairie. i used to read to my kindergarten class and give my teacher a little extra prep time. reading was one thing i rocked.

so since then, if i have to spend a lot of time learning how to do it, i don't wanna. this has come back to bite me in the rear many a time - relationship building, piano playing, math class... but the thing is, if i just take the first step and do whatever it is, sometimes i can actually learn it! i coined it "first hurdle syndrome". it's tough to jump the first hurdle, but once you've done it, the hurdles that follow ain't no thang!

so i'm posting a food blog. this is my first hurdle. i wrote about my secret desire to be a foodie last month, but the blogs i read are so fab that it makes me nervous to start my own! we'll see how long it lasts (my track record with consistently blogging isn't so hot), but for tonight, here we go! i took the pictures with my phone (crazy!). Husby thoroughly enjoyed this meal, as did i - super garlicky, a little cheesy, tender steaks... mmmm good.

Garlic Cheese Bread & Steaks
adapted from 30 Minute Meals, Rachael Ray

1 loin flank steak, 1 ½ inch thick
2 teaspoons dried thyme
Salt and black pepper
1 tablespoon EVOO
4 tablespoons melted butter
2 garlic cloves, grated
A handful of fresh Italian parsley leaves, chopped
2 teaspoons dried basil leaves
A handful of grated Parmigiano-Reggiano cheese
2 2-inch thick slices of Italian bread

Slice the steak in two strips (mine was slightly smaller than Husby’s). Season both sides of each strip with the thyme, salt and pepper. Pour the EVOO in a large skillet and place the skillet over high heat. Place the steaks in the hot skillet and sear the meat (about 2 minutes on each side). Reduce heat to medium and let the steaks cook for 3-4 minutes on each side. Remove skillet from heat, cover and set aside.

Combine the melted butter, grated garlic, parsley, basil, cheese, and a pinch of pepper in a bowl. Spread the butter mixture onto each side of the 2 pieces of Italian bread.

Remove steaks from the skillet, put on a plate, and cover with aluminum foil. Place the skillet back on the hot burner, and toast each slice of bread for 2-3 minutes per side in the skillet.
Serve steaks on top of the garlic cheese bread!

aer<><