Day 10: Steak, nuf said.

Posted: March 11, 2012 in Recipes, Uncategorized, Whole30
Tags: , , ,

Today I had pulled a brick of Organic Prairie Grass Fed Ground Beef out of the freezer, but spent the day at work thinking: “Man, I really want a steak.”  This week has been all about the birds. Turkey meatloaf, chicken soup, turkey sausage…where’s the beef?!? Though the ground beef stuffed pepper I had originally planned promised to be delicious, some nights just call for a steak.

After leaving work and cramming in a little bargain shopping  for new work clothes, (The trifecta! Ross, TJ Maxx, and Marshals!) we got a large chunk of the grocery shopping complete. Oh yeah, Saturday night at the grocery store, we know how to have fun! 🙂 In the cart tonight: fresh pineapple, apples, and bananas, amongst the usual veg; Lara bars; a really lovely and huge pork loin that will be cut into 3; and a big ol’ package of beautiful ribeye steaks. So much for all that space I freed up in the freezer with the soup…

What’s for Dinner:

Ribeye Steak, Roasted Asparagus,and Sweet Potato

Serves 2, >20 Minutes

 

 

 

 

 

 

 

 

 

 

What you need:

2 Ribeye Steaks (I like to buy the thin cut)

Salt and Pepper

1/2 bunch Asparagus

3 cloves Garlic (minced)

Oil of choice

Salt and Pepper

1 Sweet Potato

 

 

 

 

 

 

 

 

 

 

How to do it:

If you haven’t invested in cast iron cook wear yet, just do it! You won’t be disappointed. Personally I own two main pieces, a large skillet and a smaller grill pan. If I were cooking for more than two, I would want a bigger grill pan, but that is not the case right now 🙂

Anyway, get your grill or grill pan nice and hot and heat your oven to 400F. Season your meat (always good to let it reach room temp before cooking, it makes it juicier in the long run) and set aside. Trim up the asparagus and toss with your oil and garlic, season with a little salt and pepper, lay it out in a dish or pan and get that in the oven.This is going to take the longest of the 3 dishes, about 15 minutes.

Next, wash up your sweet potato, poke a few holes and stick it in the microwave for about 6 minutes. I wrap mine in a paper towel and a little plastic wrap, I find it keeps the skin from turning to leather. Just leave it in the mirco after the time is up, it will keep it warm and finish cooking without adding additional heat.

Now depending on the thickness of your steak and how done you like it, (we eat ours on the rare side) you will want to toss it on the grill pan for about 2-3 minutes a side. My thin cut Ribeyes were cooked to our likings (120F)  in about 4 minutes. Pull them off and let them rest for a few minutes before cutting. Plate your asparagus and cut your potato in half. Enjoy!

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