Steak

The owner of the building that used to be home to the Gateway Seafood House on U.S. 40 near Clear Spring told the Washington County liquor board Wednesday that he intends to evict the new tenant fewer than two months after she opened a restaurant there. Frank Plessinger told the Board of License Commissioners for Washington County that tenant Tina Hayes has failed to sign a lease and pay rent since she opened the Gateway Steak & Seafood Restaurant at 15124 National Pike. He said he intended to change the locks so Hayes couldn’t re-enter the property.

Most people think a delicious steak dinner involves a large cut of meat, a huge baked potato loaded with sour cream and butter and a large side salad drizzled with insane amounts of blue cheese dressing. If you are eating out that also might include a huge fried onion with a cup of dipping sauce. This salad has all those features with loads of flavor without all the fat and calories. It's simple to make and easy to prepare using a few leftover ingredients from a steak dinner, or starting from scratch with a small bit of steak a few baby potatoes, a little bit of cheese and fresh greens.

o Read more Kristy Smith columns at washingtoncountyliving.com Greetings, neighbors I trust you are all back in to a routine for fall by now. The best part: It's football season. The BHS Warriors kickoff the season Friday at home at 7 p.m. Town festival on the horizon Also, right around the corner is Boonesborough Days. Plan now to get your Christmas shopping started Saturday, Sept. 11, and Sunday, Sept. 12, at Shafer Park. You can park at Trinity Lutheran Church and make a donation to the youth group in the process.

This highly flavorful steak is versatile enough to work for family-style dining, as well as a party-worthy appetizer. It all comes down to the polenta. The dish starts by marinating thinly sliced sirloin in a potent blend of olive oil, balsamic vinegar and garlic. Because the steak is so thinly sliced, it thoroughly absorbs the marinade and cooks almost instantly on the grill. The steak then gets served over polenta. This recipe calls for slicing a tube of prepared polenta into rounds, then brushing them with oil and briefly grilling them.

Dear Lynne: Can you refreeze partially defrosted meat? And should I buy meat and chicken that's labeled "previously frozen"? Question one comes from the two steaks I bought, not realizing one was partially frozen. I cooked one and put the partially frozen steak in the freezer. Question two arises because my market has a lot of these labels and they're lower-priced. Is refreezing that bad? -- A Cheapskate Cook Dear Cheapskate Cook: For safety, juiciness and flavor, buy fresh, not partially frozen or defrosted meats and poultry.

Dear Lynne: What is a flat-iron steak? Ads talk about it being cheaper than rib eye or the loin steaks. But how do I find it, and what is it exactly? -- Ben in Minneapolis Dear Ben: Flat-iron steak's flavor can trump much more expensive steaks'. This comes from the shoulder of the steer (also known as the chuck). In contrast, the most tender and expensive steaks come from the upper back of the animal (where there is the least movement, hence more tender meat) and have names like rib eye, top lion, sirloin and tenderloin.

Katie O'Brien, 9, left, of the Pennsylvania Avenue Boys & Girls Club shakes hands Thursday night with U.S. Paralympian April Holmes, right, during the 20th annual Steak & Burger Dinner at the Hager Hall Convention Center in Hagerstown. Looking on is Elysia Pinkard.

Chuck steak goulash 3 tablespoons all-purpose flour 1/4 teaspoon ground black pepper 1 pound boneless chuck blade steaks, trimmed of fat 1 tablespoon olive oil 1 tablespoon butter 2 medium yellow onions, thinly sliced (2 cups) 2 tablespoons sweet paprika 1 teaspoon caraway seeds 14-ounce can beef broth Salt, to taste 2 tablespoons chopped fresh parsley (optional)

WAYNESBORO, Pa. -- The recently closed Golden Corral restaurant on Pa. 16 next to the Wayne Heights Mall will reopen in December under the direction of Jeff Donald, the restaurant's former longtime owner. On Nov. 3, the restaurant closed its doors to "reorganize," apologizing to the community and its employees in signs posted on the front windows. The signs blamed the unstable economy, the rise of food costs and the financial meltdown of the banking industry as reasons for the closure.

MAUGANSVILLE -- Once plated, the steak lasagna Dorriene Diggs made was at least three inches thick. The adapted family recipe gets dimension from five cheeses, six kinds of vegetables, marinated steak and a Chardonnay-red wine sauce -- all without overloading the senses. It's a fitting dish to serve when you are entertaining many. At three inches thick, a little bit will go a long way. It's comfort food to the max, a good family reunion dish. It's also fitting that it comes from Diggs, 54, of Maugansville, who grew up a middle child of 18 kids.