Archives for posts with tag: meat

Smokey Steak Rub

April 18, 2015 //
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When I am grilling steaks I do not like the flavor to be out of this world over powering. This recipe has a nice subtle smokey flavor to it. It doesn’t take away from the juiciness of the steak, and is nice compliment to the natural flavors of the meat. It was a lovely Friday night dinner.

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Smokey Steak Run

  • 1 tsp smoked paprika
  • 1/2 tsp dark chili powder
  • 1/2 tsp sea salt
  • about 1.5 lbs of steak

Mix the 3 seasonings together well. Lay your pieces of steak out. Rub each side with generous amounts of the seasoning. I used all of it up. Let stand for about 15 minutes. Toss on a grill and grill until it is cooked to your liking.

Note:

I used filet mignon. I had 3 of them. I sliced each one in half, thinning them out. They were still nice and thick though. I ended up having 6 smaller steak pieces. I cooked them medium well. It is a compromise in our home. I would prefer a medium steak and my husband would prefer a well done steak. We meet in the middle. Marriage! Ha!

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Categories Uncategorized

Spanish Steak

April 9, 2015 //
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I really enjoyed the smokey flavors of this meal. I love the simplicity of it. There are not a ton of ingredients in it, yet it still has a lovely flavor.

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Spanish Steak

  • about 1.3lbs of steak, cut into pieces
  • 1/2 yellow onion, diced small
  • 1 Tbsp olive oil
  • 1 garlic clove, minced
  • 1 Tbsp red wine vinegar
  • 1 tsp sweet smoked paprika
  • 1/4 tsp sea salt
  • fresh black pepper to taste
  • 2 vine ripe tomatoes, chopped

Cook the onions in the olive oil until they are tender. Add the garlic and cook another minute. Add the steak pieces, red wine vinegar, smoked paprika, sea salt, pepper, and tomatoes. Mix well. Bring the mixture to a bubble. Turn down the heat a bit and continue to stir and cook., until the tomatoes are soft, break apart, and partially become sauce like. You can cook a little longer or shorter depending on how well you like your steak pieces. Mine ended up medium well.

I served them over julienned rainbow carrots. I simply sautéed those in a drizzle of olive oil until slightly tender. Delicious together!

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Categories Recipes

Red Meat Sauce

March 21, 2015 //
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Last night I wanted something simple and fast to whip up. We decided to go swimming around 5pm, which is often dinnertime in our home. We had a blast. I eventually had to get out of the pool because the baby was not napping and the monitor was going nuts. Jackson and Jason stayed swimming. I had Alex, who wanted to play and be by me in general. I kind of wanted to play too! Which I did. So simple it was. My meat sauce is the easiest!

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Red Meat Sauce for Pasta or Zoodles

  • 1lb white meat ground turkey
  • 1 Tbsp olive oil
  • 1 garlic clove, pressed
  • 1 Tbsp apple cider vinegar
  • 1 tsp Italian Seasoning. I use this
  • Several handfuls of spinach, chopped
  • 1 Jar all natural pasta sauce. I use Mario Batali Tomato Basil Check out the ingredients. No junk is added. No added sugars. All natural ingredients. There are even carrots in it! So it is my go to pasta sauce.
  • Cooked pasta of your choice or zoodles. The boys had pasta I had zoodles.

Prepare a pot with boiling water for your pasta. Once boiling add your noodles and cook until al dente.

Heat garlic and olive oil in a large pan. Add the turkey. Begin to brown. Add the vinegar and Italian seasoning. Mix well. Continue to brown. Once all pieces look like they have begun to cook, add the spinach and again mix well. Let spinach wilt a bit. Add sauce and bring to a simmer. Let sauce continue to simmer until your pasta is done.

Meanwhile if you are opting for zoodles, take 2 zucchinis (more if you are feeding more than one person with them) and spiralize them with your spiralizer. 5 minutes before you’re ready to serve the meal, sauté the zucchini in a drizzle of olive oil until the zoodles are tender.

Serve sauce over your noodle of choice!

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Categories dinner, Recipes