Balsamic Glazed Steak Rolls

 

 

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I have really been slacking lately with posting recipes.  I have been pretty culinarily (is that a word?) lazy.  I have a few recipes that I make over and over again AND I have been grilling the crap out of everything.  That being said, when my medic partner posted this recipe to my Facebook wall and said “Tuesday’s supper?”, I was all over it.  It’s nice to work with people who get me.  I was pretty excited about this one.  1. A new recipe.  2. A Paleo recipe.  3. You use the grill.  4. A perfect combination of protein and vegetables.  Yes, yes, yes, and yes.  So here we go.

Ingredients

For the steak:

8 thin slices sirloin or flank steak (length and width according to personal preference)
Extra virgin olive oil
Salt and freshly ground black pepper
Fresh rosemary, chopped
1 red bell pepper, sliced into thin strips
1 green bell pepper, sliced into thin strips
1 medium zucchini, sliced into thin strips
1 medium yellow onion, halved and then thinly sliced
A few white button or cremini mushrooms, cut into thin strips

For the Rosemary Balsamic Glaze:

1 teaspoon extra virgin olive oil
1 large clove garlic, minced
1/4 cup dark balsamic vinegar
2 tablespoons dry red wine
2 teaspoons coconut sugar
2 sprigs fresh rosemary
1/4 cup Progresso beef broth

Instructions

1. Rub each side of the steak slices with a little extra virgin olive oil. Sprinkle with salt, freshly ground black pepper and some chopped fresh rosemary.

2. Heat one tablespoon of extra virgin olive oil in a skillet over medium-high heat and cook the vegetables until crisp-tender, seasoning with salt and pepper. 

3. Place a few of the vegetable strips vertically on one end of each steak cutlet so that once rolled up the end of the vegetables are sticking out of each end of the steak roll. Roll it up, and secure it with a toothpick (or 4). Repeat for each steak roll.

4. For the rosemary balsamic glaze: Heat the olive oil in a small saucepan over medium-high heat. Add the garlic and cook for one minute, until fragrant. Add the balsamic vinegar, red wine, coconut sugar, and the rosemary sprigs.  Bring to a rapid boil. Reduce the heat and simmer uncovered for 5 minutes. Add the broth, return to a boil, reduce the heat to low and simmer for another 15 minutes. Discard the rosemary sprigs.

5. Prepare the grill.  Grill on each side for about 2 minutes or according to desired doneness. Do the same if cooking them in a skillet, frying over medium-high heat until done. Serve immediately drizzled with the rosemary balsamic glaze.

As I mentioned earlier, my medic partner and I made this at work.  This recipe is really easy to prepare.  You can also prepare it well in advance.  Great for people with busy lives.  Prepare it, roll it, chill it, then grill it later.I cooked my steak to a perfect rare/medium rare.  With a normal steak, you are able to cook both sides.  With this recipe, you can’t cook the inside of the roll.  My advice is to grill on a low heat for a while, then at the very end, turn up the heat for just a little crispness.  Make sure you keep a close eye on it.  These steak rolls could easily become just a little too crispy.

This dish is ridiculous!  You have the grilled steak.  You have the veggies.  And THEN there’s the balsamic glaze.  ALL.THE.FLAVORS.  The glaze is the icing on the cake.  The original recipe calls for brown sugar.  To make it Paleo, we opted to use coconut sugar instead.  On a sidenote, I’d be curious how real maple syrup  or molasses would be instead of the coconut sugar.  The rosemary, garlic, sugar combo makes your tastebuds super happy.  I was curious how the rosemary and sugar would be together.  Amazing, turns out.  I’m slowly learning about flavor layering.  To complete the meal, we grilled some asparagus on some tin foil with garlic, Kerrygold butter, and s&p.  The asparagus is also pretty tasty with the balsamic glaze on it.

Per Murphy’s Law, we were expecting to be bombarded with ambulance calls before, after, and during the making of this.  Luckily, we were able to prep the food, grill the food, and actually eat 3/4 of the food before the tones dropping.  I consider that a success.

Have I mentioned how much I love food? And people think that Paleo means only eating berries and seeds…  Now, go make this.  Sure to be a crowd pleaser.

**Disclaimer….there probably won’t be leftovers**

Happy eating!

Original recipe HERE20140527_175301

 

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Seared Tuna Steak with Citrusy Salsa

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I have a fun new game that I like to play whenever I go to the grocery store.  I walk around for a good while until I find something that I haven’t made in a while.  This week, it was tuna steak.  Actually, I don’t recall ever eating tuna steak.  I’m also trying to eat more seafood…about once per week.  So here I am with 3 tuna steaks.  I was planning on just grilling them with a little salt, pepper, and dill, but ultimately decided to go to the ol’ Google machine and see how other people seasoned their tuna steaks.  Lo and behold, I found this winning recipe.  What really drew me to it was the interesting combination of spices that you use to season the fish.  I’m all about strange food combos.  So, here we go!

Ingredients
Homemade Chardonnay salt
2 Tbsp kosher salt
Pinch ground allspice
½ tsp ground coriander
½ tsp ground cinnamon
Sest of ½ orange
Leaves from 1 sprig fresh tarragon

Citrusy Salsa
2 oranges
½ red onion or 2 shallots, finely diced
Leaves from 6 sprigs fresh tarragon, chopped
1 Tbsp extra-virgin olive oil
Pinch of kosher salt

Instructions
1. Combine all the ingredients in a small bowl and mix with your fingers, gently bruising the tarragon leaves to release their aromatic oils.
2. Cover and let sit for at least 20 minutes; use within a few hours.
3. In the meantime, make the citrus salsa
4. Peel the oranges and cut them into segments; cut each segment into thirds and combine these with the onion, tarragon, and olive oil in a small bowl. Season with the salt and toss well.
5. Set salsa aside.
6. Fire up the grill, concentrating the coals (or heat) beneath the spot where the steaks will go so as to maximize the heat. If it’s rainy or you’re not quite ready to break out the grill yet, crank up the heat under a grill pan.
7. Lightly oil and season the steaks to taste (I recommend being a little conservative with the seasoning.  If you over-season, the tuna steaks can get quite salty).
8. When the grill or grill pan is very hot, throw on the steaks. Now keep your mitts off until the sear is complete. This takes 1 to 2 minutes on each side for a nicely cooked steak. When the time comes to flip, you’ll know the sear is done if the tuna moves easily and does not stick to the grates or pan.
9. Cook the other side for another 1 to 2 minutes
10. Slice the tuna steaks across the grain. Spoon the salsa over the steaks, and pour a glass of chardonnay to go with the wine salt.

That’s it!  It may seem like there are a lot of steps, but really, it’s not too terribly complicated.

After mixing together the spices, I was still skeptical because of how it smelled sweet…kind of like Christmas…but really, I was blown away.  The citrus from the orange and the cinnamon…crazy good.  As I mentioned earlier, I don’t ever recall having tuna steaks before.  I was pretty happy with how they turned out.  They were cooked to perfection, and the flavor was subtly….not overwhelming at all.  The citrus salsa compliments the tuna really well.  Pretty much a must.  I grilled some asparagus with butter and some orange zest to keep with the citrus them.  Lastly, I completed the meal with a recommended glass of chardonnay.  I think this was one of the best meals that I have made in a REALLY long time.  Seriously BLOWN.AWAY.  If you’re looking for a meal to impress, this might just be that meal.  Give it a try.  Super easy, but looks ridiculously fancy and stuff.  Definitely a win.

Happy eating!

-Lindsay

Recipe HERE

Puttin On the Foil

Yes, that is a Slapshot reference.  Ice hockey and grilling.  Both are near and dear to my heart.  Speaking of grilling, I have been a grillin’ fool lately.  I have tried to get creative with my foil packet grilling.  I thought I could just compile a list of a few of my more recent favorites.

Pork
Pork chops, butter, garlic, s&p

Chicken
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I cut up a few chicken breasts, then added garlic, s&p, Italian seasoning

Seafood
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Tilapia, lemon (or lime) slices, butter, dill, s&p

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sea scallops, butter, s&p

Vegetables
Brussels sprouts: sprouts, garlic, onion, s&p
Sweet potatoes 1: sweet potatoes (sliced), butter, real maple syrup
Sweet potatoes 2: sweet potatoes (chopped), onion, garlic, butter, s&p.  You can also add veggies like asparagus, carrots, and mushrooms.

These are just a couple of examples of my most recent foil packets.  Typically I double foil wrap each packet, otherwise it will leak.  right now, I’m definitely into grilling new things.  Next on the list: beets, butternut squash, and cauliflower.  I figure, if you can roast it, you can grill it.  I also want to try putting beef stew meat into a packet as well.  The possibilities are endless!

Happy Grilling!

-Lindsay

Grilled Fish Foil Packets

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In the summertime, well really all year round, I try to utilize the grill as much as I can.  The flavor is fantastic, it’s quick, and clean up is a breeze.  Fish on the grill is one of my favorites.  I love to make fish foil packets.  Here is a simple fish recipe that I made last night on the grill (along with the mashed beets).

Ingredients
1-4 thawed fish fillets per packet (I used tilapia)
1-2 Tbsp butter
Approx 1 Tbsp dill (I have also used garlic)
S&P
Lemon or Lime (sliced)

Instructions20140324_173349
1. Rip off a large sheet of tin foil
2. Place the fish fillets on the foil
3. Sprinkle both sides of each fillet with dill, S&P
4. Place a few slices of citrus (I used lime) on top of the fish
5. Cut your butter into chunks and place over the fish
6. Roll up the tinfoil (I typically bring the ends together, pinch, then roll.  I have found this to work the best)
7. Grill it up on medium heat, flipping a few times.  Fish doesn’t take that long to cook.  Typically around 10-15 minutes.  You know the fish is ready if you peek inside the packet and it has broken up a little bit.
8. Remove from the grill and open carefully.  It’s hot in there.
9.  You did it!  Easy grilled fish foil packets

This is a really quick and tasty way to make fish.  Clean up is a cinch.  Roll up the foil and throw away.  Done and done. Do you have any favorite fish recipes?  I want to know!  Comment below.

Happy eating.

-Lindsay

A Paleo Fiesta

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A paramedic student made some taco chicken the other day; I’ve been craving it ever since.

I sliced 4 chicken breast in half, seasoned with s&p, then the it on the grill for a little bit. Once that was perfectly grilled, I let it cool, shredded it, then tossed it in taco seasoning. The spices and the grill flavor go well together. If course you could always make your own taco seasoning, but I was all about the quick and easy with this one.

In the meantime, I grated 1 head of cauliflower into a pot, added a little butter, then heated it for a bit. After the butter was melted, I added salsa, green onion, red onion, s&p. I cooked this until most of the juices had cooked out. Again, you could make your own salsa and spices, but I was going for simple. If you choose to use pre-packaged salsa, check your labels. Sugar is sneaky.

I also whipped up some guacamole. I threw 2 avocados into the food processor for just a little bit. I’m a fan of chunky guac. To that, I added red onion, garlic, Jalapeño, and s&p. I used Terra brand veggie chips to dip into the guac.

I had the chicken over a handful of spinach to make a salad. This entire meal was pretty delicious. Spot hit. Cleanup, however….not as fun.

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Portobello Burgers

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I have been hearing about using portobello mushroom caps in the place of hamburger buns quite a bit lately.  Thought I’d give it a whirl.  There are plenty of recipes out there with detailed instructions how to cook the mushrooms, but for this round, I just threw them on the grill as is.  I left them on there for oh, maybe 7-10 minutes. Just long enough for them to soften up a bit. 

For the insides, I used spinach, hamburger sprinkled with a little TJ’s 21 Seasoning Salute, grilled locally made maple bacon from the farmer’s market, and just a little smoked cheddar cheese that a good friend smoked for us.  Had my avocados been a little more ripe, I would have added some slices to my burger. Next time, I will also add a little homemade baconnaise.  This time, I just wanted to try it as simple as I could.  I was looking forward to the fun flavor layering. I was also trying to figure out which vegetable I should have as my side, then thought huh, I think I have enough veggies on this one. 

This was pretty delicious.  It just makes sense.  I like mushrooms on my burgers anyway, so why not use 2 big mushrooms instead of a handful of little ones.  The flavor was great, and the mushrooms really did a great job keeping the burger together.  I think that this will be my new favorite summertime meal.  In the near future, I plan to experiment a little with seasonings on the mushrooms.  The first one that I plan to try is THIS recipe. 

Try out some portobello burgers.  Great substitution.  Grain-free.  Extra veggies.  Good stuff.