As I've previously mentioned on another blog post I got some amazing meat from Verde Farms and I got to try this delicious recipe with the Ribye steak, which was perfect for two people. It's my personal opinion that meat doesn't need too much side dishes, it just needs the perfect ones! I added spinach for the green effect and vitamins boost and paired some parboiled potatoes that I, subsequently, crisped up in a pan with olive oil and, garlic powder and fresh herbs.
I'm loving the flavor of the meat and I understand why some people find it different the first time they try it. Well...it is different! This meat comes from grass-fed animals that are 100% free range. These animals diet's are truly natural and there are no added hormones or antibiotics, EVER. That will, obviously, give the meat a totally different flavor and a whole lot more nutritional value and wholesomeness!
The Ribeye steak is perfect to grill, saute or broil. It is a flavorful and tender steak that comes from the cattle's lightly worked upper rib area. This meat is lower in fat than the grain-fed Ribeye and has the right amount of marbling to preserve juiciness.
As some of you may already know, I'm on a restricted soft food diet after having laser gum surgery on my left side of the mouth...that will be the case for the next 6 weeks or so and I can't tell you enough how I'm missing some really good beef! I have some marvelous steaks waiting for me int he freezer as soon as I get of the diet! Really can't wait!
I hope you try this recipe with a good quality steak because it really is the start of the dish!
1 - The first thing to do is get your roasted red pepper sauce cooking! Preheat the oven at 400 F.
2 - Wash the peppers and cut them in large chunks. Put them on a sheet-pan and add the roughly sliced onion, seasoning with salt, pepper and garlic powder. Drizzle about 1 Tbsp of olive oil over the vegetables and toss them around to make sure that everything is evenly coated.
3 - Roast in the oven for about 25 minutes or until the onions start to turn brown. Turn off the oven and remove the baking tray from the heat. Let it rest until the peppers and onions have cooled down a bit.
4 - On a deep container dump the onions and peppers and add the bone broth. With an immersion blender work your way down to the bottom of the vegetables until everything is well blended and you have a creamy consistent sauce. If needed add a bit of water to help this process.
5 - Reserve the sauce in an air tight container and use with your protein of choice to get a flavorful meal - chicken, beef or fish, anyone of these will work perfectly! Broiled fish fillets with red pepper sauce are amazing! If you decide to freeze some of the sauce reserve in smaller containers that you can use along the way.
This is a very versatile and robust sauce that I like to keep around. If I have something for dinner or lunch that's just needing some little push I'll add a dollop of roasted red pepper sauce and, instantly, it chances the whole meal!
When I cooked my roasted red pepper sauce I decided to keep it all in the fridge because I wanted to use it in different meals. I used it with spaghetti squash and chicken, as you can see in the meal pictured bellow. It really made that squash flavor pop out!
After finishing my Whole30 journey I'll definitely use this sauce on some hearty pasta dish or just a simple one with the roasted red pepper sauce and cheese - a good quality cheese! But now...back to the Whole30!
As, I've mentioned, I had gotten some amazing steaks and I decided to have the rest of the pepper sauce with one of them! Delicious and crispy potatoes and some sauteed spinach did the rest of the work! So, for the rest of the recipe:
6 - Wash the potatoes, cut them in half and boil them in water with salt just until they're firm enough to feel like cooked through but not completely. Take them out of the water and saute them in a pan with some olive oil. Add some fresh thyme leaves and season with some more salt, pepper and garlic powder. Always taste before adding some more seasoning. Cook the potatoes for about 10 minutes, turning them once in a while, to make sure that they get a pretty brown color on both sides. Crispy and golden is the goal!
7 - In another pan heat up some olive oil and saute the spinach for about 5 minutes, very quickly, seasoning them with salt. I didn't add anything more because I do love to taste the real flavor of the spinach!
8 - After having all of the other ingredients ready is time to cook the steak! Heat up the grill on the stove top and brush the steak with avocado oil, salt and pepper. Put the steak on the hot grill and let it cook, approximately, 6 minutes on one side and 3 minutes on the other. This will depend on how you like your steak, I like mine rare and this was perfect! My husband likes it medium so I had to cook his share of the steak a bit longer!
9 - Remove the steak from the grill and let it rest for about 8 minutes or so. Slice it thin and now it's time to assemble your platter: Arrange the potatoes on one side of a big platter and on the other side smear some roasted red pepper sauce (heated just before assembling the platter). Add the spinach and the sliced steak, as seen in the picture.
Some beautiful and delicious meat with the perfect pairings for an amazing meal! This really gives a whole different meaning to the "meat and potatoes"everyday meal, doesn't it? This is an amazing Whole30 meal that will be a part of our menu a couple of more times until the end of the program and even after that - it's super flavorful, healthy and a hearty option that comes without all the guilty of a heavy plate of food!
I ended up having my share of the steak in a salad, with romaine lettuce, Green goddess dressing and some kalamata olives for the healthy plated fat. Finished it up with some sweet seedless green grapes.
I hope some of you will give this recipe a try because it really is a must! Also, don't forget to check out the Verde Farms website and look up all the other products that the brand has available.
Today is day 37 of my first Whole30 round and it just isn't as amazing as usual because I'm on the soft food diet. I'll be posting about that subject until the end of the week and I'll put up a list of some simple options that can be helpful to anyone in the same situation. It's not really exciting but it is doable! I'm really missing my hearty and wholesome solid breakfasts!