This one is simple to bring together yet fancy enough to surprise your family on a weeknight or serve to unexpected guests. If you use pastry shells bought from a bakery or a baker/vendor at a farmers market, this recipe will take you 20 minutes.
Spicy Mustard Steak in Pastry Shells
4 servings
Based on a steak recipe in “The $50 Dinner Party: 26 Dinner Parties That Won’t Break Your Bank, Your Back or Your Schedule,” by Sally Sampson (Fireside, 1998).
4 bakery-fresh or store-bought, defrosted puff pastry shells (vol-au-vent)
1/4 cup Dijon-style mustard
1/2 to 3/4 teaspoon chipotle powder
1 teaspoon light brown sugar
1/2 lime
1 1/2 pounds top round sirloin steak ( 1/2 – to 3/4 -inch thick)
2 teaspoons extra-virgin olive oil, plus more for the greens
1/4 teaspoon kosher salt, plus more for the greens
1/4 teaspoon freshly ground black pepper, plus more for the greens
Mixed salad greens, for serving
If the pastry shells need to be baked, preheat the oven to 425 degrees F. Bake according to the package directions. Or you may wish to warm baked pastry shells in a 250-degree F oven.
Whisk the mustard, chipotle powder and brown sugar in a mixing bowl. Squeeze in the juice from the lime half.