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Posts Tagged ‘grass-fed beef’

This was a no-recipe night. The steak, squash and Brussel’s Sprouts were all lightly seasoned so that their natural flavors would shine. This is one of my favorite meals. 

Steak

2 steaks (preferably local and grass-fed ( typically I’ll get sirloin))

salt and pepper

Generously season the steaks on both sides with salt and pepper.  Heat some olive oil in a medium sized skillet over medium high heat. Once the skillet is hot add the steaks, cook about 5 minutes on each side.  The steaks will become firmer as they are cooked longer, this is how I tell when they are done. I typically like mine medium-rare, while my husband likes his medium-well.

Baked Delicata Squash

Heat the oven to 400F.  Cut the Delicata in half and scoop out the seeds. Place face down in a large baking dish, add about 1/4 cup of water, bake until tender. Tops may begin to brown some.  When tender turn over and add about 1 tsp butter to each half.

Roasted Brussel’s Sprouts

Cut the Brussel’s Sprouts in half and place face down in a large baking pan that has been coated with about 2 Tbsp olive oil. Sprinkle salt and pepper over BS and add about 2 Tbsp water or veggie broth to the pan.  Roast until very browned. This will bring out the natural sugars and caramalize them. Yum!

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Saturday: Local Grass-fed Beef Steak, Roasted Brussels Sprouts, and Baked Delicata Squash

Sunday: Polenta with Black Beans and Goat Cheese

Monday: Butternut Squash and Sage Casserole

Tuesday: Leftovers

Wednesday: Tofu Coconut Curry, Brown Rice, Broccoli and Carrots

Thursday: Leftovers

Friday: Curly Kale and Potato Soup

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