Rosemary and Garlic Steak

• Cast iron series....

Let's start off right with steaks. I love steak and mushrooms. Here is a simple and easy way to impress. 

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• Two sirloin steaks
• Kosher salt and freshly ground pepper
• 3 Tbsp. olive oil
• 4 Tbsp. unsalted butter
• 4 thyme sprigs
• 3 garlic cloves
• 2 rosemary sprigs
• Shiitake mushrooms 
• 1/8 cup Red wine(red cooking wine)
• 1/8 cup Balsamic vinegar

1. Rub the sirloins with 1 Tbsp. of olive oil then season with salt and pepper.
2. Let the meat stand at room temperature for 30 minutes.
3. In a large cast-iron skillet, heat 2 Tbsp. of the oil until shimmering.
4. Add the steaks and cook over high heat until crusty on the bottom.
5. Turn the steaks and add the butter, thyme, garlic and rosemary to the skillet.
6. Turn broiler on high.
7. Cook over high heat while continually basting with the butter, garlic and herbs until until seared. 
8. Add the red wine.
9. Put under broiler for 2-3 mins. 
10. Remove steaks and put on plates.
11. Place the cast iron back on the stove on medium high heat. Add mushrooms and balsamic vinegar.
12. Place mushrooms on top along with the pan sauce. 
13. Serve

Longhorn Steakhouse bacon mac

So we went to family dinner at Longhorn Steakhouse and on the menu as a side was this bacon macaroni cheese and I knew I knew it I knew I wanted it I had to have it so I got it and it was definitely the star of my plate but it came in like a 2 inch ramekin and it cost $3. I wanted more but there was no way I was going to pay three more dollars to eat another 2 inches of bacon macaroni and cheese. So I knew I had to re-create myself.

Ingredients

• 1 pound cavatappi pasta
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups cream
• 4 ounces Gruyere cheese, shredded
• 3 ounces white Cheddar, shredded
• 2 tablespoons Parmesan cheese , shredded
• 4 ounces Fontina cheese, shredded
• 1 teaspoon smoked paprika
• 4 pieces bacon cooked crispy and crumbled
• 1/2 cup panko bread crumbs

Instructions

Prepare pasta according to packaged directions. Heat together in a large saucepan 2 tablespoons of butter and 2 tablespoons of flour over medium heat. Cook until the roux becomes fragrant. Add 1/2 cup of cream and stir until sauce thickens. Add an additional 1/2 cup of cream when the sauce thickens, and then add final 1 cup of cream and stir until the sauce becomes thick.

Add cheeses to sauce slowly stirring until the cheese is blended. Spinkle in smoked paprika. Mix together pasta and sauce, and pour into a 13 x 9 inch baking dish that has been sprayed with non-stick spray. Top macaroni and cheese with crumbled bacon and panko bread crumbs. Bake at 350 degrees for 20 minutes or until panko breadcrumbs are brown. 

***adapted from copykat.com***

Chocolate espresso rubbed ribeye

4 bone in 2" thick ribeye steaks

2 tablespoons freshly ground dark espresso 

2 tablespoon kosher salt

2 tablespoons paprika

1 tablespoon ground mustard powder

1 tablespoon ancho chile powder

1 tablespoon dark brown sugar

1 teaspoon oregano

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon ground black pepper

1/2 teaspoon coco powder

1/2 teaspoon coriander

Olive oil

Bring your steaks to room temperature. Meanwhile mix all seasons together. Rub olive oil on the steaks then sprinkle with a generous amount of rub on the steaks and rub it into the steaks. Cover and put back in the fridge for at least 2-3 hours. When ready to grill let the meat come to room temperature before grilling. 9 minutes one side 8 on other for medium rare, 10/8 mins medium and 13/11 mins well done. Let meat rest for 5 mins. 

Greek stuffed Skirt steak

As you know if you know US, Ben is counting macros and I just got back serious with losing weight......if you didn't now you do. LOL!!! Well it gets extremely boring eating chicken breast all the time so I needed steak tonight but I just didn't want it on the grill I needed flavor, I needed depth but most importantly I needed something different besides the same thing!!! So I decided that I should stuff the steak and that's what I did!!! So I stuffed it with some of our favorite ingredients. We love Greek food!!! So here it is!!! Enjoy......and Eat On!!!

Ingredients:

Skirt steak, trimmed

1 package of frozen spinach, thawed

4 tblsp pesto plus extra for outside(homemade or bought) 

1 cup fat free feta cheese(or nonfat free) 

4 metal skewers 

DIRECTIONS

Wring out in a towel the thawed spinach to get the water out. Try to get as much of that water out. 

Now I cut our skirt steak in half because it was huge but if you don't have a big piece feel free to keep whole. Smear pesto on inside of steak. Place feta next and then finally the spinach. Roll then skewer. Smear outside with more pesto. Place on grill and grill for about 10-13 minutes. A little longer if you want completely well done throughout the steak but we cooked ours for 10-13 minutes, outside was well and center was medium.  I served ours with a simple Greek vinaigrette salad.

 

  

 

Grilled peppercorn sirloin with balsamic green beans

2 teaspoons butter, divided
1 cup vertically sliced yellow onion
1 cup vertically sliced red onion
1/4 cup sliced shallots
3 garlic cloves, minced
1/2 cup fat-free, lower-sodium beef broth
2 cups green beans, trimmed
2 tablespoons balsamic vinegar
1/4 teaspoon salt, divided
4 (4-ounce) beef tenderloin steaks
1/4 teaspoon freshly ground black pepper

Directions:

1. Melt 1 teaspoon butter in a medium saucepan over medium-high heat. Add onions and shallots; sauté 6 minutes. Add garlic; sauté 1 minute. Add broth; cook 4 minutes or until onions are tender and liquid almost evaporates. Add beans and vinegar; cover and cook 4 minutes or until beans are crisp-tender. Remove from heat. Stir in remaining 1 teaspoon butter and 1/8 teaspoon salt; keep warm.

2. Sprinkle steaks with remaining 1/8 teaspoon salt and pepper. Heat grill over medium-high heat. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Serve with bean mixture.

Nutrition:
Serves 4 (serving size: 1 steak and 1/2 cup bean mixture)
244 calories

Grilled sirloin with Feta salad

Who says you can't eat have a great STEAK and be watching what you eat???.....NOT ME!!!! I love steak and can't think about dieting and cutting calories if I can't have it so here is a wonderful recipe that tastes great and satisfies your steak craving even while watching your weight!!! Enjoy.....and eat on! :)

*adapted from Cooking Light*

Ingredients:

2 teaspoons chili powder
3/4 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1 pound lean sirloin steak, trimmed
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
1 tablespoon extra-virgin olive oil
6 cups romaine lettuce
1/2 cup (2 ounces) crumbled feta cheese

Directions:

1. Combine chili powder, cumin, garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; rub evenly over both sides of steak.

2. Heat grill over medium-high heat. Add steak to grill; cook 5 minutes. Turn steak over; cook 4 minutes or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut across grain into thin slices.

3. Combine vinegar, mustard, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper in a small bowl, stirring with a whisk. Gradually add oil, stirring with a whisk. Combine lettuce and feta cheese in bowl with vinaigrette. Top salad with steak.

Nutrition:
1 1/2 cups of salad and 3oz of steak
Calories: 269
Fat: 12.4g

Fajitas!!!!!! The best ever!!

I know that this blog is about my recipes but every now and then I want to share with you a product that has changed my taste buds FOREVER and this is one:

Ok we love fajitas especially if done right! I have tried lots of homemade and store bought fajita mixes BUT nothing compares to Rick Bayless' Frontera fajita mix!! It blew my mind and Bens!!

We ate these 2 weeks in a row first steak then chicken and they were both mind blowing!!