Recipe(tried): Mediterranean Steak, Orange Chiffon Cake

On tonight's menu we will have Mediterranean steak, couscous, tossed salad with baby greens and for dessert Orange Chiffon Cake.

MEDITERRANEAN STEAK

3/4 lb. strip, flank or skirt steak
1/4 teaspoon cayenne pepper
Olive oil cooking spray
1 tablespoon walnut pieces
8 pimento-stuffed green olives, sliced
2 tablespoons capers
Salt and freshly ground pepper

Trim the fat from the steak and sprinkle both sides with cayenne. Heat a small nonstick skillet over medium-high heat. Coat with olive oil spray.

Brown the steak 2 minutes per side.

Sprinkle the walnuts, olives and capers into the pan. Lower the heat to medium and cook 2 minutes for medium-rare. Add salt and pepper to taste.

Transfer to a serving plate and spoon the pan juices over. Serve with hot cooked couscous. Makes 2 servings.

Orange Chiffon Cake
My husband also enjoys this cake made with lemons.

3 1/2 cups cake flour
5 1/4 teaspoons baking powder
1 1/2 teaspoons salt
2 2/3 cups granulated sugar
Scant 1 cup vegetable oil
10 egg yolks
1 cup water
Juice and grated peel of 2 oranges
7 egg whites
Scant 2/3 cup sugar
Pinch of cream of tartar
Confectioners' sugar

Heat the oven to 350F. Grease and flour 2 (7-inch) tube pans.

Prepare the cake base: Sift together the flour, baking powder, salt and 2 2/3 cups granulated sugar.

Combine the oil, egg yolks, water, orange juice and peel.

Add the liquid ingredients to the dry ingredients; blend until smooth.

In a clean, oil-free bowl, whip the egg whites with a mixer or by hand with the scant 2/3 cup granulated sugar and cream of tartar until medium- soft peaks form.

Using a rubber spatula, gradually fold the egg whites into the cake base, taking care not to overmix.

Pour the batter into the prepared pans and bake for 45 minutes or until a cake tester inserted into the center of the cakes comes out clean.

Remove the pans from the oven, carefully invert each pan and let cool completely.

When cool, release the cakes from the sides of the pan with a spatula and invert onto serving plates.

Dust the cakes with confectioners' sugar and cut into serving pieces.