Grass Fed London Broil, Sauteed Onions and a Broccoli/Cauliflower Puree

Can I tell you how much I love being a carnivore?  There’s nothing wrong with being a vegetarian or a vegan and I must admit that I went vegetarian for a week because a girlfriend of mine challenged me.  Challenge ACCEPTED!!  Though I must say that it was a lot tougher than I thought it was going to be.  My friend doesn’t eat meat at all.  Not even eggs.  You would think that a simple packet of instant miso soup would be fine, but apparently there is some kind of fish powder in there that wasn’t acceptable to her vegetarian ways.  I did pretty good in the end.  I did have a few mishaps only because I wasn’t  paying attention to the ingredients, but other than that I was good.  I learned that I am definitely a carnivore.

Anyhoo…  most of our grass-fed steaks or roasts are purchased at a store called Lunardi’s.  It’s a small selection, but it’s not like we buy much.  It’s usually only what we need for whatever meal we’re having that day.  For this particular recipe we got a london broil.  I believe it was about 2 pounds.  The boyfriend takes a mallet to it and beats it up pretty good.  Then it’s seasoned with salt and pepper.  We usually keep our steaks simple.

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The grill is then fired up and it doesn’t stay on there too long.  We like our steak blue-rare to rare.  I’m talking about the steak still mooing and asking, “Why are you doing this?!  I just wanted to eat grass and produce milk!!” and we respond with, “Because you’re super delicious and belong in my belly!!”

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The steak rests on the cutting board for a couple of minutes prior to slicing…

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Looking at this picture makes me want steak…  So for the side dishes it’s very simple.  Please note that I do not measure when I’m cooking so the measurements listed are guesstimates.  I’m also not very good at keeping track of how long to cook things as I eyeball it.  More guesstimates.

SAUTEED ONIONS

Ingredients:

1 small yellow onion (sliced like you’re going to make onion rings)

1 small red onion (sliced like you’re going to make onion rings)

A handful of small peppers, maybe 5-7 (to be honest I have no idea what these peppers are called.  We bought them at Nijiya Market in Sunnyvale.  They’re not too spicy, but it gave it a nice kick.  You don’t have to add them.  It’s just what the boyfriend put in at the time.  You can also put in some minced garlic.  That would be tasty too!)

2-3 tablespoons of coconut oil

salt and pepper to taste

Instructions:

1.  Heat up a frying pan with the coconut oil on medium or medium high heat.

2.  Throw in all ingredients (except salt and pepper) and sauteed it up until the onions are nice and golden.  Maybe…  10 minutes.  Just keep an eye on them.  Of course, you don’t want to burn them.  The edges should have a nice gold/brown to them.  It should also lose it’s sturdy circle shape and they should be soft and limp.  Add salt and pepper to your taste.

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BROCCOLI and CAULIFLOWER PUREE

Ingredients:

1 head of broccoli (chopped)

1 head of cauliflower (chopped)

1 box of chicken stock.  (I’m not sure how big the box was.  I’m thinking it was 16 oz.  but I could be wrong.  Either way, I used the entire box and it was enough to cover the veggies.  If you don’t have enough stock then just add water.  If you have too much, then only put enough to cover the veggies and save the rest in the fridge.  Oh and if you don’t have stock at all then just use water.  You’re going to drain it anyway.  I use stock because it gives it a bit more flavor.)

4 tablespoons of butter

Salt and Pepper to taste

1/4 – 1/2 cup of Milk or Heavy Cream (optional)

Instructions:

1.  Get a pot large enough to fit all of the vegetables and the chicken stock/water.

2.  Put the cover on and turn to high heat.  Boil that sucker for 10-15 minutes.  Check on it every now and again to see if the vegetables are cooked through and soft.

3.  Drain when cooked.

4.  Add butter and milk/heavy cream.

5.  Blend until it is the consistency that you like.

6.  Add salt and pepper to your liking.

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By now, everything is cooked.  Your kitchen smells delicious and I’m sure you are very very hungry.

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I am considering looking up my vegetarian adventure posts that I typed up about a year ago and posting them on here.  I ended up trying out some new fruits and vegetables that I think would be fun and educational for anyone that might be interested.  Anyhoo…  I hope you enjoyed this recipe as I know I did.  🙂

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One response to “Grass Fed London Broil, Sauteed Onions and a Broccoli/Cauliflower Puree

  1. Pingback: Baked Parmesan Crusted Chicken | Golly Gone Primal

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