Bacon Wrapped Sirloin Steak

I’m a big fan of wrapping things in bacon.  I am not sure when this dish was made, but I had been meaning to make a post about it.  Most of the meat that I purchase are grass fed or pasture raised.  The less chemicals I can consume the better.  Bacon is always going to be uncured because I would also like to cut back on sugar.  Oh and my bacon will ALWAYS be 100% pork.  I am SO not a fan of turkey bacon.  It tastes weird, if you flip the package and read the ingredient list in the back it’s full of stuff I can’t pronounce, and IT’S NOT REAL BACON!  Why deny yourself the deliciousness of REAL bacon and eat that fakey stuff?  I’ve gotten into a few discussions with friends who argue that I eat too much bacon and that my cholesterol is going to go through the roof and I’m going to get fat.

Listen here party people…  Since I’ve changed my lifestyle to Paleo, I’ve started weight training, and I’ve gotten back on marathon training I have never felt better or stronger.  I have challenged people to stick on this lifestyle change with me for a week and NO ONE has been able to do so.  Then again, that person is going to have to WANT to change.  That person is going to have to make the decision to change their life.  I want to help them.  I want to motivate and support them without no hesitation.  They just have to make that choice.  I can’t do it for them.  Again, I am more than willing to help.  Just ask.

Anyhoo…  What I’m seriously considering for dinner tonight is bacon wrapped steak.  Just a small one with a random side of vegetables.  I had a pretty full day at work today, and I would like to make something that is quick and easy.  So below is my recipe for…

 

BACON WRAPPED SIRLOIN STEAK

Ingredients:

1 sirloin steak (entirely up to you how much you want to eat.  1 lb, 2 lbs, 3 lbs?)

1 package of uncured peppered bacon (Depending on how big your steak is will depend on how many pieces of bacon you’re going to use.)

Seasoning (Whatever you like!  Salt, pepper, parsley, cayenne or chili powder, etc.  Season it to your heart’s content.)

Directions:

1.  Fire up the grill!!

2.  Grab your steak and if you would like to season it do so.  I didn’t.  Bacon is my favorite flavoring.  😉

3.  Wrap the bacon and try to wrap it so that the ends meet on the same side.  See picture below.

Bacon Wrapped Sirloin

4.  By now, the grill is ready (propane will be medium to medium high heat, and Charcoal…  well, when it’s not a fiery inferno) place the steak seam side down.

5.  Cook until the bacon is crispy.  About 3-5 minutes on each side.  Take off heat and let rest for 5-10 minutes.

6.  Cut up, serve with a side of your favorite veggie and ENJOY!

Bacon Wrapped Sirloin 2

 

You can also cook this on the stove top.  I would prefer that you didn’t use a pan with teflon as eventually the teflon will burn off and the chemical fumes will get into your food.  Sometimes they will even start to flake off and that too will get in your food.  When it starts to flake like that GET RID OF IT!!  Your food will taste significantly better if you change your flaky teflon pan to a nice stainless steel one.  Oh yeah, pan on medium high heat and no need for oil.  The bacon will start to cook, the fat will melt out, and that is your oil.  POW!  Again, cook for 3-5 minutes on each side or until the bacon is brown and crispy, and let meat rest for 5-10 minutes before cutting and serving.  ENJOY!

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Beef Roast with Mixed Vegetables

I am a big fan of making food that takes care of itself.  Roasts and Crock Pots are the best!  You season the food, you set the temperature, you set the timer (which is usually a couple of hours) and you walk away.  There’s no watching the food to make sure it’s not burning.  There’s no stirring, no tossing, no nada.  Just set it and forget it!

A couple of months ago, PaleoJoe and I had stopped at Lunardi’s and picked up a grass-fed beef roast.  We were planning on going to the gym, but wanted to get our food situation handled before heading over.  When we got to his place, we preheated the oven, seasoned the meat, and prepped the veggies.  Then just… say it with me now!! set it and forget it!  😛  I think I had gotten that line from some infomercial.  I can’t remember which one, but it stuck.  Very catchy.

The vegetables were a mix of random stuff around the house.  Bell peppers, onions, garlic, and asparagus.  I THINK there might be some butternut squash in there.  All pieces were cut to about the same size so that when we put them in the oven it would all cook evenly.  Please see recipe below…

 

BEEF ROAST WITH MIXED VEGETABLES

Ingredients:

2-4 pounds of grass fed beef (I’m sure there’s a specific cut, but I can’t remember.  It was tied in butcher’s twine.)

Seasoning (Use anything you like!  Just rub the seasoning all over.)

(Optional) Melted Ghee or Butter (You’re going to need a flavor injector for this.  See pic HERE.  PaleoJoe likes to inject his meat with butter or ghee.  Adds more flavor and it adds moisture.)

2-4 tablespoons of Coconut Oil

Mixed veggies (Up to you!!)

Directions:

1.  Preheat oven to 350 degrees

2.  Now this part is optional, you don’t have to do it if you want.  I personally like to sear my meat because I like the crunch of the crust on the outside and then the tasty soft and moist innards.  Kind of like bread.  On high heat, put a cast iron grill or a stainless steel pan. (DO NOT use a pan with teflon on it, or any other non-stick pan that can not withstand high heat!  There are chemicals in teflon or in that non-stick pan you have, and that burns and gets into your food.  If you can, get rid of it and replace it!)  Put in 1-2 tablepoons of coconut oil and sear your meat on all sides.  Maybe 1 minute on each side or until you get nice browning.  More on this at the bottom of the post.

3.  In a baking sheet, put 1-2 tablespoons of coconut oil so that your veggies do not stick.  Add veggies in one layer on pan and season to your heart’s content.

4.  Put pan in bottom level of oven and the roast goes in the middle right above that pan.

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5.  Oh yeah…  those meat drippings are going to fall onto that bottom pan and add some more flavor to your veggies.  Now set the timer for 1-1/2 to 2 hours (depending on size of meat and how cooked you want it to be.  PaleoJoe and I like our meat rare) and walk away.

6.  When the timer goes off, take meat out and put it on the veggie tray.  Let sit for 15 minutes.

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7.  Carve and serve!!

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In regards to the optional searing of the meat.  I do it, because I think it makes the meat look pretty when all is said and done.  I’ve read articles that say searing the meat prior to roasting will keep the moisture in.  I’ve read articles that say it doesn’t do squat, or there is very little difference in moisture levels.  If you want your meat to stay moist let it rest for at least 15 minutes.  While it’s resting the meat is going to continue cooking, and the moisture is going to redistribute and come to a rest in the meat.  You ever notice how you cut into meat right after it comes out of the heat and it’s all juicy and moist, but then once it’s all carved and you come to eat it, it’s dry?  All the juices have poured out and have been sucked into the cutting board right?  Put some olive oil or coconut oil on the cutting board.  That should help keep the juices from being sucked in the board.  Most importantly…  leave your meat alone!  Let it rest!  It just did its thing in the oven and now it’s tired.  Let it rest so that you can enjoy a juicy meaty bite.  Try it and let me know how it goes.

ENJOY!

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.  🙂