Back to the Stove

After about a month of being out of town and letting J cook, I finally got to cook Sunday night! I did a nice summer-y steak dish with Yukon Gold mashed potatoes on the side.

Peppered Filet on Garlic Toast with Tomatillo/Cherry Tomato/Cucumber Salsa

6 cloves of garlic, not peeled

3 c. water

10 oz. cherry tomatoes, halved

2 tomatillos, cut in small wedges

1 cucumber, peeled & diced

1/2 red onion, fine-chopped

1 jalapeno, minced

3 tbsp. cider vinegar

1 tbsp. olive oil

1/2 tsp. salt

1 lb. filet mignon

2 tsp. oregano

1 tsp. coarse black pepper

4 slices Italian bread, toasted

Bring garlic & water to a boil. Simmer 15-20 minutes. Drain & cool. Peel & mash. Spread on toast. Spray broiler pan with cooking spray. Preheat broiler. Mix next 8 ingredients. Rub steak with oregano and pepper. Broil until cooked to medium-rare. Let stand 10-15 minutes. Slice thinly across the grain on an angle. Put on toast and top with salsa. Serves 4.