Since having the gastric sleeve procedure at the end of March, protein is the name of my game. Beef, Chicken, Pork, Eggs. Repeat. No carbs, and kinda limited anything else. Most recipes I post are of my husband’s plate…a photo of 1/3 steak, 3 zucchini slices and zero biscuits isn’t as enticing. Here is tonight’s recipe – excuse the photo, weird lighting.
2 Garlic Cloves
2 Flat Iron Steaks
4 oz. Grape Tomatoes
3⁄4 oz. Grated Pecorino Cheese 1.2 oz. Butter
- Trim zucchini into 1⁄2” slices. Mince garlic. Mince chives. Rinse steaks, pat dry, and season both sides with 1⁄2 tsp. salt and 1⁄4 tsp. pepper.
- Toss zucchini and grape tomatoes on sprayed baking sheet with 2 tsp. olive oil, 1⁄2 tsp. salt, and 1⁄4 tsp. pepper. Spread into a single layer on a baking sheet. Roast 15-18 minutes, or until vegetables are tender.
- Place a medium cast iron (or non-stick pan) over medium-high heat. Add 1 tsp. olive oil and steaks to hot pan. Cook 5-7 minutes on each side, or until browned and steaks reach a minimum internal temperature of 145 degrees. Transfer steaks to a plate and let rest 5 minutes. Wipe pan clean.
- Return pan to medium-low heat and add garlic and 3⁄4 the butter to hot pan and cook 1 minute, or until garlic is aromatic and turns light brown. Remove from burner and add chives, a pinch of salt, and remain- ing butter. Stir to combine. Adding more butter after removing pan from burner will cool down melted butter and stop cooking process.
- Serve steak and and biscuits (homemade, store bought – whatever) on a plate and spoon melted garlic-chive butter over both. Arrange roasted zucchini and tomatoes on side. Sprinkle vegetables with remaining pecorino.
I have a love affair with garlic. If a recipe calls for 2 cloves, I use 4-6 – but you do you.