Sirloin Steak with Chimichurri Sauce

Years ago while on vacation my friend and I ate at a great Latin restaurant. I had the most delicious dish with skirt steak and chimichurri sauce. It was fantastic! A few years ago while grocery shopping the skirt steak was on sale and while contemplating how I would serve it I remembered that delicious dish and decided to replicate it. I started with this recipe from epicurious and adapted it a little from there. I usually make this a couple of times a year. I generally make it with skirt steak or flank steak, but sirloin was on sale so... sirloin it is! I served this with some leftover salad and leftover sweet potatoes.

Sirloin Steak with Chimichurri Sauce

For the Sauce:

• 1 1/2 Cups of Fresh Cilantro
• 1-2 Cloves of Garlic
• 3/4 Cup Extra Virgin Olive Oil
• 1/4 Cup of Red Wine Vinegar
• 1 Teaspoon Sea Salt
• 1/4 Teaspoon White Pepper
• 1/4 Teaspoon Cumin
• 1/4 Teaspoon Red Pepper Flakes

For the Steak:

• 1 Steak
• Salt and Pepper to taste
• Coconut Oil for Cooking

Method:

Take steak and season with salt and pepper.

Place cooking oil into your pan or cast iron pot at a medium temperature. Put steak in pan. Set timer for 8 minutes.

While steak is cooking, place olive oil, vinegar, garlic and spices into the blender or food processor.

Blend until smooth.

Pour into container and set aside until needed.

Check the steak. I cooked my steak for 8 minutes on each side which made it about a medium. (see below) Cooking time will vary based on your desired temperature and thickness of your steak. When it is done remove the steak from the heat and allow to rest 5 minutes or so on your cutting board.

After steak has had its rest, slice thinly.

Place steak on serving platter and drizzle sauce over top. Enjoy!

What are you going do do with those leftovers? Here is what I did!

I submitted this recipe to real food wednesdays, check it out for other great recipes from real food bloggers.



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Mixed Green Salad with Cajun Spiced Chicken

Since I already had decided on a Honey Fig Balsamic Vinaigrette I knew that I wanted today's salad to have a little bit of spicy as well. I really love the way that spicy and sweet flavors can play off of each other. I had an organic, free range, thinly cut chicken breast in the freezer that I bought at the farmers market that would be great on the salad. This was a beautiful and delicious salad - I hope you will try it.


Mixed Green Salad with Cajun Spiced Chicken


For the Salad:

• Mixed Greens
• Fresh Baby Spinach
• 1 Avocado
• 1/2 Orange Bell Pepper
• 8 Grape Tomatoes
• 1/8 Cup Pumpkin Seeds

For the Chicken:

• 1 Chicken Breast
• 1 Tablespoon of Coconut Oil for Cooking
• 1/4 Teaspoon Cayenne Pepper
• 1/4 Teaspoon White Pepper
• 1/4 Teaspoon Chili Powder
• 1/4 Teaspoon Onion Powder
• 1/4 Teaspoon Garlic Powder
• 1/4 Teaspoon Sea Salt
• 1/4 Teaspoon All Purpose Seasoning

Method:

Place all of the spices into a bowl.

 Mix together and season the chicken breast liberally.

Place cooking oil into your pan (I used my cast iron pot) and bring to a medium heat. Add chicken.

Continue cooking on medium heat for about 4 minutes per side.

Let the chicken breast rest (off of the heat) while you put together your salad. Cut up vegetables.

In a salad bowl combine mixed greens with some baby spinach.

Add the vegetables.

Place pumpkin seeds on top.

Dress the salad.

Go back to the chicken and it slice up.

Place on top of the salad while still warm. Enjoy!

I submitted this recipe to Simple Life Thursdays, check it out for other great recipes from real food bloggers.

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Honey Fig Balsamic Vinaigrette

This week I ran out of balsamic vinegar. Grocery list in my hot little hand, I travelled the aisles in Whole Foods looking for the vinegar aisle. There are so many varieties of balsamic vinegar at so many price points it is often hard to decide. I picked up my regular bottle of balsamic vinegar and placed it in my cart. Then, out of the corner of my eye, I saw it. Fig Balsamic Vinegar. And it was on sale. So of course I had to buy that too! I knew this had to be a special recipe for a vinaigrette with something so wonderful as a fig balsamic vinegar. I wanted something a little sweet- but not too sweet. Here is what I came up with. I think it is perfect.


Honey Fig Balsamic Vinaigrette

• 1 1/4 Cups of Extra Virgin Olive Oil
• 1/2 Cup Fig Balsamic Vinegar
• 1 Small Clove of Garlic
• 1 Teaspoon Sea Salt
• 1 Teaspoon Raw Honey
• 1/2 Teaspoon White Pepper
• 1/4 Teaspoon Cinnamon

Method:

Take spices, garlic and honey and place in a bowl. Set aside.

  

In blender add oil and vinegar. Add the seasonings. Start to blend on low.

Turn up the speed on your blender, continue to blend until the vinaigrette emulsifies. (below)

  

Pour into container. Serve!



Place the unused portion of the dressing into an airtight container and place in the refrigerator for storage.

I submitted this recipe to Simple Life Thursdays, check it out for other great recipes from real food bloggers.

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Simple Pleasures: Miniature Lady Apples

Simple Pleasures: Miniature Lady Apples

Look at these little beauties I got from the grocery store today! It may be hard to tell from the pictures, but these are the some of the smallest apples I have ever seen. The pink lady apple beside the minis is actually on the small side. I thought these were too adorable not to buy. I asked the gentleman who was stocking produce what people normally do with them and he told me they are mostly used in decoration and that they are very tart. Since I don't like to waste food, I will use them as decoration for a little while but after that I have to make something with them! Any suggestions? Until then I will enjoy the view, they really are lovely little apples.

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Sunday Brunch

I love weekend mornings. No rushing around the house trying to get the kids dressed, making breakfast and rushing out the door to bring my 3 year old to pre-school. Since I usually have more time on the weekend I like to make a hearty breakfast for my boys.

Here is our menu from this morning:

• Scrambled Eggs topped with Caramelized Onions, Tomatoes and Feta
• Sweet Potato Home Fries
• Bacon

I hope you all are enjoying the Holiday Weekend!

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Sweet Potato Home Fries

Here is a twist on a traditional breakfast food - home fries. Instead of using starchy white potatoes I use sweet. These are delicious! I usually make them on weekend morning or when we have guests.

Sweet Potato Home Fries:

• 4 Large Sweet Potatoes
• 2 Tablespoons Coconut Oil
• 1 Tablespoon Dill
• 1 Tablespoon Sea Salt
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Onion Powder
• 1/2 Teaspoon White Pepper
• 1/8 Teaspoon Crushed Red Pepper

Method:

Peel sweet potatoes and cut into cubes.

Mix together spices in a bowl. Set aside. Melt coconut oil in a glass baking dish and add potatoes.

Spoon spices onto the potatoes and mix well.

Put into the oven at 450 degrees. Set timer for 20 minutes. Stir potatoes after 20 minutes and reduce heat to 400. Potatoes will take about 45 minutes total. They are done when they start to brown (see below picture) and are fork tender.

Enjoy!

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Scrambled Eggs topped with Feta, Tomatoes and Caramelized Onions

Here is a quick and easy way to dress up scrambled eggs. I love all of the different flavors in the toppings -salty feta, spicy tomatoes and sweet onions.



Scrambled Eggs topped with Feta, Tomatoes and Caramelized Onions:

• Eggs (usually about 2 per person)
• 1 Teaspoon Coconut Oil
• 1 Can of Diced Tomatoes with Green Chilies
• Feta Cheese (Diced)
• Caramelized Onions
• Salt and Pepper to taste

Method:

Crack eggs into a bowl.

Add salt and pepper and mix with a fork.

Melt coconut oil into a pan. Pour eggs into the hot pan. While the eggs are cooking, cut feta into cubes and open the can of tomatoes and chilies. Get or make caramelized onions. Set aside.

Continue cooking eggs until they are done (below).

Top scrambled eggs with tomatoes, then feta and top with caramelized onions.



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