I’ve mentioned before that sometimes I like to pick a star ingredient for my weekly meal plans. This week I’ve picked steak. Oftentimes when I think of steak all I think of is a T-bone and baked potato at a fancy steakhouse restaurant. And that’s kind of boring. But steak really is an extremely versatile ingredient. There are tons of different cuts and prices.
This week I’ll be using the following cuts:
Skirt Steak – usually used for fajitas, it is a thin steak known for its flavor (looks similar to flank steak, but is a different cut of meat).
Flank Steak – it comes from the rear quarters of the cow, is thin and often used in stir-fry. Flank steak should be sliced against the grain for maximum tenderness before serving.
Top Sirloin – top sirloin again comes from the rear of the cow, the cut is separated into top sirloin, which is the most tender, and bottom sirloin (labeled in the store as “sirloin”) is larger than top sirloin and less tender.
PALEO BREAKFAST SKILLET – Paleo Cupboard
I have made this breakfast skillet before for dinner and let me tell you it is a real winner. My husband wasn’t too thrilled about having eggs for dinner, but was quickly won over after he tasted this. This skillet uses top sirloin as the meat. *Don’t skip the tomatoes. They are the icing on the cake of this already delicious recipe.
I’m always on the hunt for a grain-free tortilla. I’ve had mediocre success in the past with making alternative tortillas. I really need to spend a weekend working on making different recipes to find my favorite! These cassava flour tortillas look shockingly similar to the traditional flour tortilla we’re all used to seeing. I LOVE LOVE LOVE (was that too many loves ) a breakfast taco, well really any taco. Living in Texas for 4 years for college really solidified my love of tacos. I’m definitely excited to give this recipe a go.
GAUCAMOLE STEAK SALAD – What’s Gabby Cooking
This is a super hearty steak salad that will be perfect for lunch. You can prepare the steak ahead of time so it can just be thrown on top of your salad for a quick lunch. Citrus marinated steak is so flavorful. You can’t go wrong! And the longer it marinates in the fridge the better.
STEAK & SIRACHA LETTUCE WRAPS – Sweet C’s Designs
Lettuce wraps make for great lunches. And how delicious do these look? Prep and cook all the ingredients ahead of time. Reheat the steak when it’s lunchtime, and you’re ready to go.
BALSAMIC GLAZE STEAK ROLLS – Picture the Recipe
I have made these delicious steak rolls for dinner many times. They are a little time consuming, but oh so pretty when you’re done. Substitute coconut sugar for the brown sugar and use grass fed butter or coconut oil for the regular butter called for in this recipe.
*If you use flank steak, you’ll need to tenderize the meat.
PALEO BEEF STROGANOFF – Holistic Health Coach
Beef stroganoff is one of those classic meals that brings me back to middle school. It seems like stroganoff was on the menu every week. This recipe recommends serving the stroganoff on a bed of cauliflower mash, but doesn’t give a recipe to make the mash. Never fear! Cauliflower mash is super easy. Cut up the cauliflower and boil until tender. Then pulse in a blender with 1 tbsp. grass fed butter. Keep pulsing and add chicken stock until cauliflower is the consistency of mashed potatoes. I like to add garlic powder for a garlic mash.
GRILLED THAI BEEF AND PINEAPPLE KABOBS – Wholesome Delicious
Don’t shy away from these just because the weather is getting cooler. But if it’s too cold outside to grill, you can always cook the kabobs on an indoor grill pan. I’d recommend making sweet potato mash to go along with these kabobs. I make my sweet potato mash like I make mashed potatoes. Boil, drain, mash, add 1 tbsp. grass fed butter, salt & pepper to taste.
DEATH BY CHOCOLATE BROWNIES – Delicious Obsessions
Blender brownies???? Yes, please! No good steakhouse dinner is complete without some chocolate. Raia, from Delicious Obsessions, promises that these brownies are super chocolate-y and delicious. They do have bananas, which will make them super moist, but I wonder if you can taste the banana? I may sub applesauce for the banana when I try these.