Weeknight Dinner for Company

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I love having people over for dinner but I used to also hate it because I’d be dead-tired by the end of the night.  Nowadays, I’ve learned to pare down my hands-on time so I’m not falling asleep while doing the dishes when the night is through.  Tonight, I had almost everything prepared earlier in the day (at a much more leisurely pace) and all I had to do before dinner was sear my sous vide flank steak, plate my roasted veggies, and nuke my garlic cauliflower “mashed potatoes.”  

Earlier in the afternoon, I prepared the garlic cauliflower “mashed potatoes" and put the finished side in a covered CorningWare.  The puree totally reheats well, so I just put it in something I could nuke and serve it in.

Also, I roasted the portobello mushrooms ahead of time but kept them in the foil packs.  After I was done roasting the other veggies in the oven, I put the packets in the oven (with thermostat turned off) to bring them up to temp before slicing and serving.

I roasted some carrots and sliced up delicata squash in a 425 F oven with some olive oil, salt, and pepper.  Those trays came out of the oven by 5:15 pm and they were served room temp.  To be fancy, I chopped up some Italian parsley and sprinkled them on top (along with my fancy balsamic vinegar).  I go all out for guests ;).

The sous vide flank steak didn’t turn out as well as I had hoped. Yesterday afternoon,  I seasoned it (almost directly out of the freezer)  with homemade taco seasoning and some salt and pepper, then vacuum sealed it.  I plopped it in the SousVide Supreme set at 135 F and left it in there for 24 hours.  When it was time for dinner, I took the steak out of the bath and its bag, dried it, and fried it in my cast iron skillet with some lard.  Next time, I’m gonna go with a lower temp and a thicker steak because the final product was too dry.  Live and learn.  

I’m stoked I was able to polish off a lot of veggies in our fridge because we’re leaving town in a few days.  Yay!