3 Simple bistro dishes

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This delicious bistro salad is topped with bacon This delicious bistro salad is topped with bacon and poached egg. Photo Credit: Marge Perry

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Marge Perry Newsday columnist Marge Perry

Marge Perry, Newsday's weekly 3 Simple columnist, also writes, broadcasts, teaches and speaks about cooking, food and nutrition.

BISTRO SALAD WITH BACON AND POACHED EGG

6 slices center-cut bacon

1 teaspoon Dijon mustard

2 tablespoons minced shallots

1 tablespoon plus 1 teaspoon red-wine vinegar, divided

8 cups mesclun

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1 cup croutons

4 large eggs

1. Cook the bacon in a large skillet; transfer to a plate lined with paper towels to drain; chop into 1 / 2-inch pieces when cool. Reserve bacon drippings.

2. Place the mustard, shallots and 1 tablespoon of red-wine vinegar in a large bowl. Measure the bacon drippings; add extra-virgin olive oil, if needed, to make 2 tablespoons; whisk into the vinegar in the bowl. Toss with the mesclun, bacon and croutons. Place salad on 4 dinner plates.

3. Fill a large skillet 2 inches high with water and the remaining 1 teaspoon vinegar; bring to a boil. Reduce to a simmer, crack open and add the eggs, one at a time, using a spoon to gather the white around the yolk. Cook 3 minutes. Use a slotted spoon to place an egg on top of each salad and serve immediately. Makes 4 servings.

Nutritional analysis for each serving: 238 calories, 16 g fat, 6 g saturated fat, 10 g protein, 8 g carbohydrates, 1 g fiber, 423 mg sodium

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FLANK STEAK WITH RED WINE PAN SAUCE

1 1 / 4 pound flank steak

1 / 2 teaspoon salt

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1 / 4 teaspoon black pepper

3 teaspoons olive oil, divided

2 tablespoons butter, divided

3 tablespoons minced shallot

1 clove garlic, minced

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1 / 2 cup red wine

3 / 4 cup low-sodium beef broth

1 / 4 teaspoon dried thyme

1 / 4 teaspoon dried tarragon

1 / 2 teaspoon Dijon mustard

1. Preheat oven to 400 degrees. Coat a baking sheet pan with cooking spray.

2. Season the steak with salt and pepper. Heat 1 teaspoon oil in a large, nonstick skillet over medium-high; add steak and cook until lightly browned on underside, about 2 minutes. Turn steak over and repeat.

3. Transfer to baking sheet and cook 8 to 9 minutes (medium-rare), or to desired degree of doneness. Rest 5 minutes before slicing across on the diagonal.

4. Meanwhile, make sauce. Heat remaining 2 teaspoons oil and 1 tablespoon of butter in skillet over medium-high; add shallots and garlic and cook 3 to 4 minutes until somewhat softened.

5. Add wine and bring to a boil; cook until reduced and syrupy, about 3 minutes. Add broth, thyme and tarragon and boil until reduced to 1 / 3 cup, about 6 minutes. Remove from heat and whisk in mustard; stir in remaining 1 tablespoon butter. Drizzle over steak. Makes 4 servings.

Nutritional analysis for each serving: 313 calories, 18 g fat, 8 g saturated fat, 29 g protein, 3 g carbohydrates, 0 g fiber, 379 mg sodium

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CORIANDER-CRUSTED TUNA STEAKS

2 tablespoons coriander seeds

1 tablespoon whole black peppercorns

4 (6-ounce) tuna steaks

1 / 2 teaspoon salt

1 tablespoon olive oil

1. Place coriander and peppercorns in a zip-top plastic bag and crush with a meat mallet. Press into tuna steaks; sprinkle with salt.

2. Heat oil in a large, nonstick skillet over medium-high; add tuna and cook 3 to 4 minutes on each side, or to desired degree of doneness. Makes 4 servings.

Nutritional analysis for each serving: 223 calories, 5 g fat, 1 g saturated fat, 42 g protein, 1 g carbohydrates, 1 g fiber, 368 mg sodium

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