content top

Ribeye Steak with Artichoke Hearts, Fire-Roasted Tomatoes, and Chopped Onions

Ribeye Steak with Artichoke Hearts, Fire-Roasted Tomatoes, and Chopped Onions

Ribeye Steak with Artichoke Hearts, Fire-Roasted Tomatoes, and Chopped Onions (Serves 2) The meat case at Whole Foods called out to my wife when we visited last night and we came home with a pair of grass fed ribeye steaks – $33 dollars worth. She insisted on getting two because she thought I would eat a whole one, but I convinced her to let me save one for another night. The steak was over 1.5 inches thick and cooked perfectly in 12...

Read More

Skillet Roasted T-Bone Steak and Broccoli

Skillet Roasted T-Bone Steak and Broccoli

Skillet Roasted T-Bone Steak and Broccoli (Serves 1-2) There were two T-Bone steaks in the package I bought from deGraan Farms at the Alpharetta Farmers Market. My wife was not around, so I ate one for lunch and the other for supper. I grilled the first steak, but wanted something even simpler that night, so tested the compatibility of T-bone steak and skillet roasting. They pair very nicely. The steak was not as rare as some might like it,...

Read More

Pan-Grilled T-Bone Steak with Roasted Cauliflower and Broccoli

Pan-Grilled T-Bone Steak with Roasted Cauliflower and Broccoli

Pan-Grilled T-Bone Steak with Roasted Cauliflower and Broccoli (Serves 2-3) Good ingredients make good cooks. Vegetables fresh from the farm taste good as long as you don’t mess them up. I try not to get in the way when I cook broccoli and cauliflower. By adding a little fat, spice, and heat, organic veggies make a wonderful meal with a grilled steak. See if you can’t impress yourself following this simple recipe. Prep and Cook...

Read More

Grilled Sirloin Steak with Roasted Cauliflower and Broccoli

Grilled Sirloin Steak with Roasted Cauliflower and Broccoli

Grilled Sirloin Steak with Roasted Cauliflower and Broccoli (Serves 4-5) I talked with two fellow CSA members when we were picking up our vegetables at Cherith Farms this past Saturday and both were looking forward to roasting the cauliflower we were getting. I had never roasted cauliflower or broccoli before, except as part of roasting a chicken, so I asked how they did it. The directions were simple, so I roasted my cauliflower and a...

Read More

Grilled Balsamic Glazed Chuck Steak

Grilled Balsamic Glazed Chuck Steak

Grilled Balsamic Glazed Chuck Steak (Serves 4-5) I had never seen a chuck steak before. The nice looking piece of meat was several dollars per pound cheaper than other steaks, so I bought one. As is common for me, I didn’t bother to read about chuck steak before deciding to grill it and glaze it with balsamic vinegar. My efforts produced a great tasting steak in about 15 minutes, but it was a little chewy and had some pockets of...

Read More

Skillet Roasted Sirloin Tip Steak and Cauliflower

Skillet Roasted Sirloin Tip Steak and Cauliflower

Skillet Roasted Sirloin Tip Steak and Cauliflower (Serves 2-3) Chicken, lamb, and pork throw off lots of flavorful fat when heated, so I’ve used them to prepare lots of skillet roasted meals. The fat flavors vegetables cooked with the meat and insures nothing dries out. Sirloin tip steak is lean and does not offer yield any fat when cooked, but 2 tablespoons of ghee is enough to make Skillet Roasted Sirloin Tip Steak and Cauliflower a...

Read More

Top Sirloin Steak with Cauliflower-Carrot Puree

Top Sirloin Steak with Cauliflower-Carrot Puree

Top Sirloin Steak with Cauliflower-Carrot Puree (Serves 3-4) I ordered steak in restaurants occasionally, but made do with roasts, stew beef, and ground beef in my own kitchen. I went for years without cooking a steak in my home, but something changed a few months ago and I want a nice steak every week or two. I was probably too cheap to buy steak for a long time, and fearful I would not do a good job of cooking it. Now I am confident I can...

Read More

Marinated and Grilled Flank Steak over Wilted Chard

Marinated and Grilled Flank Steak over Wilted Chard

Marinated and Grilled Flank Steak over Wilted Chard (Serves 3-4) A colleague ordered his steak charred one night at supper. He explained that eating rare meat was dangerous where he grew up in Africa as the child of Christian missionaries, so he had developed a taste for well-done meat. I ordered my next steak well done and liked it, so continued to order my steaks with the pink cooked out of them. Flank steak becomes tough when cooked too...

Read More
content top