Seared Steak with Ginger-Lime Slaw

Let's get straight to it, shall we? Made this. It rocked. Time-to-share!

mmmm pretty + tasty!

Seared Steak with Ginger-Lime Slaw

adapted from Shape Magazine 

serves 2, with slaw leftovers

• 1 cup peanuts, crushed 

for ginger-lime slaw

• 1/4 cup lime juice
• 1 1/2 tbsp sugar
• 2 tsp fish sauce
• 2 tbsp minced ginger
• a pinch [or 3] red pepper flakes
• s+p to taste
• 1 bag [1 lb] of shredded coleslaw mix
• 1 cup shredded carrots

for steak

• 1 lb hanger or skirt steak 
• 1 tbsp garlic, minced
• 2 tbsp EVOO
• 2-3 tbsp Montreal Steak Seasoning 

1. combine first 6 ingredients for slaw recipe in a large mixing bowl. whisk well until sugar dissolves. 
2. add coleslaw + carrots and mix until it is well covered. set aside in fridge to keep chilled.
3. season raw steak with EVOO and Montreal Steak Seasoning. heat remaining EVOO in large pan over high-heat. add garlic and saute until fragrant. add steak and don't move! keeping it still in the pan will allow to build the great crust. flip after 2-3 minutes. repeat same directions for opposite side. remove from heat and cover until desired temperature is reached. 
4. remove from pan and slice thinly on cutting board. serve with slaw and sprinkle with crushed peanuts.  

This meal was fresh, light (298 calories per serving. yep!), and tangy with just enough crunch thanks to the peanuts. The slaw dressing was such a welcomed change from the usual mayo-based heavy cole-slaws. We had a lot of slaw leftover, but not steak. SO! We had terrific leftovers. [score!] I threw this slaw, some grilled chicken and crushed peanuts into a wrap  for a quick dinner the following night. AND the next day I took it to lunch salad style with just the sliced chicken + crushed peanuts. 3 meals in 1?! Fabulous!  

TGIF!!

Quinoa Cakes

lean-mean-high-protein-fighting machines! that's what my husband and I hope to become in the next 90 days...well, my husband is a tad more motivated than me. I would just like to tone it up [[Jane Fonda style]]. last month he got P90X--so our meals have been aimed at being high in protein + fiber and low in calories.  


Here's one that hit the spot ! 

EVOO + lemon juice + salt and pepper @ 375 degrees. perfect roasted asparagus. 

Grilled Steak with Quinoa Cakes and Roasted Asparagus 


Quinoa Cakes

• 1 cup of cooked Quinoa
• 1 tbsp pesto
• 2 egg
• 1 tbsp red pepper flakes
• 1/2 cup parmesan cheese 
• 1 cup panko bread crumbs
• 1 tbsp Italian seasoning
• 1 small onion, chopped
• 3 tbsp EVOO, separated 

definitely not perfectly round cakes. ehh--still were delish! 

1. saute onions with one tbsp of evoo, until soft + translucent. 
2. meanwhile; combine eggs, pesto, red pepper flakes, italian seasoning, bread crumbs, and cheese in medium bowl. 
3. add egg mixture, onions, and cooked quinoa to bowl. 
4. stir until evenly coated. 
5. using your hands, create small [palm-sized] balls of quinoa mixture. 
6. add remaining EVOO to med-high heated pan. 
7. place cakes in pan, cook for 2-3 minutes or until crispy and brown on each side.  

curious about quinoa? check out some nutritional facts about this incredible grain. 

Did someone say steak?

tonight's dinner was a smash hit! my dad [who was definitely a food critic in a past life] was over for one of our mid-week dinner dates and he couldn't stop ranting and ravin' about how good this meal was. I thought it turned out pretty well too...but it's always nice to hear someone else thinks so ;)

Seared Steak + Sautéed Veggies with Pesto Couscous  


ingredients:

• 1 lb hanger or flat iron steak
• 2 cups [uncooked] couscous
• 2 cups chicken broth
• 3 tbsp pesto sauce
• 3 cups baby spinach
• 1 orange bell pepper, cut length wise into strips 
• 1 medium onion, halved and sliced
• 1 tbsp minced garlic
• 3 tbsp EVOO
• 2 tbsp red pepper flakes
• 2 tbsp Grill Mates® Montreal Steak Seasoning [the BEST steak seasoning. ever.]

directions:

1. Bring chicken broth to a boil in a medium-sized sauce pan.
2. Add couscous, cover, and remove from heat. Let sit, covered, for 10-12 minutes. 
3. Meanwhile, heat 1 tbsp of EVOO over med-high heat in large sauté pan. 
4. Start by sautéing onions and peppers until soft.
5. Then add garlic, spinach, and remaining EVOO. Toss until spinach is wilted.
6. Remove veggie mixture from pan and place in separate bowl. 
7. Dress steak with seasoning and add to the hot oiled pan. 
8. Cook steak to desired temp. [2-3 minutes on a side should be good for medium-rare]
9. Remove from pan and let rest on cutting board.
10. Prepare couscous by "fluffing" with a fork and adding pesto and red pepper flakes.
11. Stir until blended well. 
12. Layer your plate with a pile of couscous, veggies, and sliced steak on top. Garnish with chopped parsley if you're feeling fancy! [I was feelin' fancy]

Maggie Smith's Downton zingers found in US Weekly.
made waitin' in line at the pharmacy a tad more pleasant. 

toodles! 

xoxo