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Buttermilk Clouds

Mediterranean Ribeye Steaks With Pierogies à la Vodka

Mediterranean steak
I have been wanting to make this one since I had a sample from Publix Apron's. It really was good. Like a meal you would get from a nice restaurant.

Here is what you need to round up to make it happen.

And here is how it all goes together.

Mediterranean Ribeye Steaks

3 cups fresh spinach
1 1/2 pounds boneless beef ribeye steaks
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter
1/4 cup pre-diced red onions
1/4 cup crumbled feta cheese
1/4 cup Italian bread crumbs
2 tablespoons sun-dried tomato pesto

1. Chop spinach coarsely and place in microwave-safe bowl. Cover and microwave on HIGH 2–3 minutes or until tender. Drain thoroughly.
2. Preheat large sauté pan on medium 2–3 minutes. Cut steaks into 4 portions; sprinkle both sides with salt and pepper. Wash hands.
3. Place butter in pan; swirl to coat. Add steaks, using tongs, and onions; cook steaks 5–6 minutes on each side or until internal temperature reaches 145°F for medium-rare. (Use meat thermometer to accurately ensure desired doneness; adjust time as needed.)
4. Meanwhile, stir feta cheese, bread crumbs, and tomato pesto into spinach, mixing thoroughly. During last two minutes of steak cook time, spread 1/4 cup spinach mixture over top of steaks. Carefully turn steaks and spinach mixture over to heat topping; cook 1–2 more minutes until golden and slightly crusty. Gently turn steaks over and serve.
NOTE: This topping may also be browned, using an oven broiler.

Pierogies à la Vodka

1 (16.9-ounce) package frozen potato/Cheddar pierogies
1 cup water
1 tablespoon butter
1 1/2 cups vodka pasta sauce
2 tablespoons pine nuts
1 tablespoon shredded Parmesan cheese

1. Place pierogies, water, and butter in medium saucepan; cover and bring to boil on medium-high. Boil 2–3 minutes, stirring occasionally.
2. Remove lid; boil 1–2 more minutes, stirring often, until most of liquid is absorbed.
3. Gently stir in pasta sauce; reduce heat to medium. Cook 3–4 minutes, stirring occasionally, until sauce is thoroughly heated and begins to thicken. Stir in pine nuts; sprinkle with cheese before serving.

I left out the pine nuts, because I'm not that evolved. Pine nuts seem foreign to me, therefore I don't cook with them. Vodka sauce was a huge step for me!

The other thing is I think I put the onions in the skillet too soon and they got too brown (or black if the truth be told). Plus I think I wouldn't cook the topping part quite as long as stated in the recipe...it seemed to be too brown also. Even with that, the meal turned out awesome!!!

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By: Sharon Pickering | 8/26/2007 at 5:27 PM | If you want, you can leave a comment by clicking here.


  1. Blogger eve's lungs | 9/07/2007 7:47 AM |  

    Hello I came to your blog via Life on a hill - your recipes are awesome.

  2. Blogger Jay Cam | 9/07/2007 12:55 PM |  

    awesome recipes!
    care to trade links?
    mine is http://jaysmoney.blogspot.com

    post mine and contact me back if you want to trade!

  3. Blogger barefootnikki | 9/07/2007 3:17 PM |  

    Please don't fear the pine nuts :)
    The recipe looks GREAT and i love the pic with the cast of players, nice touch!

  4. Blogger annie | 9/07/2007 3:20 PM |  

    @eve, thanks for stopping by! I'm glad you like my recipes.

    @jay, I only link to food/recipe blogs, but thanks for the offer.

    @nikki, you know I'm a cave woman. Pine nuts is too cosmo for my kind.

  5. Anonymous Jacob Griffin | 9/17/2009 12:14 AM |  

    The recipe looks delicious.Vodka sauce is the main part of the recipe. It makes the recipe more delicious and tasty. I like to enjoy this recipe with my Cuban Cigars, which I buy online.