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Friday, August 17, 2012

Thurs. Aug 16th

Grilled Balsamic Sirloin Tip Steak topped with Cilantro for Dinner!

Daily Tidbit: As you may have noticed I use a ton of Cilantro.  We love it in this house, for just about everything!  Salads, Soups, Dips, Sandwiches and yes, even Steak (as pictured above).  But did you know that Cilantro is a nutritional powerhouse?

This humble backyard herb provides (% of RDA/100g)-
15% of folates,
11% of vitamin B-6 (pyridoxine),
45% of vitamin C,
225% of vitamin A,
258% of vitamin K,

22% of iron and
18% of manganese

Cilantro is one of the richest herbal sources for vitamin K; provides about 258% of DRI. Vitamin-K has potential role in bone mass building by promoting osteotrophic activity in the bones. It also has established role in the treatment of Alzheimer's disease patients by limiting neuronal damage in their brain.

To read more from this article:


Toasted Oat Cereal with Walnuts & Banana

Breakfast: Joe's O's Toasted Oat Cereal with Walnuts & Banana
1 cup Joe's O's
1 cup Fat Free Milk
1 Banana, sliced
2 tbsp Walnuts
5 oz. OJ
Regular Coffee, black


Zucchini Omelet & Green Salad with Apples & Pine Nuts

Lunch: Creamy Zucchini Omelet & Green Salad
Zucchini & Red Onion Omelet cooked in Canola oil with Garlic and topped with Neufchatel Cheese, salt/ pepper
Green Salad made with sliced Apples, sliced Cucumbers, toasted Pine Nuts, Dried Cranberries & tossed in Light Champagne Vinaigrette 
(I had seconds of everything in this pic!)
1 Sunrise Apple
Regular Coffee, black

Snack:  1/4 cup dry roasted, lightly salted Peanuts, Fat Free Milk


The Dinner Table tonight!
Grilled Balsamic Sirloin Tip Steak with Cilantro

Roasted Rosemary Yukon Gold Potatoes & Carrots

Grilled Balsamic Steak with Roasted Veggies & Tomato Mozzarella Salad & Black Olive Tapenade

Dinner:  Meat & Potatoes!
Grilled Sirloin Tip Steak, marinated in Balsamic Vinaigrette: cooked on Cast Iron Grill Pan in kitchen on high, 7 minutes for each side
Served with homemade Steak Sauce (recipe below)
Roasted Rosemary Yukon Gold Potatoes & Baby Carrots: tossed in Canola Oil, Rosemary, & Salt and cooked at 450 for 30 minutes
Tomato Mozzarella & Basil Salad: simply sliced and tossed with EVOO!
Black Olive Tapenade (recipe below)
Crusty Seeded Bread
White Wine

Full Disclosure as always:  I had seconds of everything in the picture - I basically managed to have 2 Dinners - it was soooo good!  Though the second time around I soaked the bread in the Steak Sauce:  it was ridiculously decadent and delicious.  I don't often eat bread with dinner, but I figured if I was going to do it, I was going to go all out!  Totally worth it.

So this was the very first Steak I ever cooked!  We are not big red meat eaters and I typically enjoy steak when we go out to eat, but for some reason the notion of cooking one myself was daunting.  Well I just went for it and guess what - it was delicious!  The marinade (simple bottle of salad dressing) was perfect and the Cast Iron Grill Pan on the stove worked wonderfully!  I even managed to make a simple, yet incredible Steak Sauce inside the Grill Pan on the stove (recipe below) and then finally topping it with lots of chopped fresh Cilantro was the perfect finish.  I'll be doing this again!  Why would I go to a restaurant for a steak dinner costing $18-$25, when I could buy a local steak like this (from a farm within ten minutes of my house) for less than $8 and feed my whole family?


Dessert: Sunrise Apple, Water



Homemade Steak Sauce Recipe:
After removing steak from Cast Iron Grill Pan, lower heat and add 3 tbsp of Butter to the pan.  Grab a Wooden Spoon and 1/2-1 cup of Low Sodium Chicken Stock and dig up all the little brown bits from the pan and all its grooves and mix until butter is melted and you are left with a rich dark sauce.  You could use a whisk, but I didn't need one.  Drizzle a little on steak and serve the rest on the side.  Check it out:  it is the bowl of dark brown liquid on the dinner table in the pic above.  It really took the steak to another level!

Black Olive Tapenade Recipe:
Into the food processor put:  2 tbsp of fresh Basil, 1 clove of Garlic, 1 cup of pitted Kalamata Olives, 1 tbsp of Capers, and juice from 1/2 Lemon, and process until desired consistency.  (no salt needed!)

We enjoyed eating this with the bread, the tomatoes & mozzarella and just about everything else on the plate.  It is a flavor burst worthy of many types of meals and foods.  I'm dreaming of having it on a Wrap with cheese and tomatoes!


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