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.
2 Russet Potatoes
8 oz. Brussels Sprouts
2 Flat Iron Steaks
⅓ fl. oz. Balsamic Vinegar
2 fl. oz. Heavy Whipping Cream
⅗ oz. Butter
2 Tbsp. Bonewerks Classic Veal Demi-Glace
1 fl. oz. Sherry
¼ oz. Grated Parmesan Cheese
- Peel and cut potatoes into large chunks. Bring a medium pot with potatoes and enough lightly salted water to cover to a boil. Reduce to a simmer and cook 12-15 minutes, or until fork-tender. Trim bottoms off Brussels sprouts and halve vertically (quarter if larger than ping-pong balls). Rinse steaks, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.
- Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and Brussels, cut-side down, to hot pan. Cook 3-4 minutes, or until cut-sides are slightly charred and caramelized. Add 2 Tbsp. water and season with ½ tsp. salt. Cover and cook 3-4 minutes, or until Brussels are bright green. Add half the balsamic vinegar and toss. Taste, and add more balsamic if desired. Season with a pinch of salt and pepper and set aside on a plate. Wipe pan clean.
- Once potatoes are fork tender, drain in colander and return to pot. Add cream, butter, ½ tsp. salt, and ¼ tsp. pepper. Mash with a potato masher or fork until smooth.
- Warm 1 tsp. olive oil in pan used to cook Brussels sprouts over medium-high heat. Add steaks to hot pan and cook 5-6 minutes on each side, or until steaks reach a minimum internal temperature of 145 degrees. Remove from pan (no need to wipe clean) and let rest 5 minutes.
- In same pan used to cook steaks, combine demi-glace, sherry, and ¼ cup water over medium heat. Cook 2-3 minutes, or until warm throughout.
- Place a serving of potatoes and Brussels sprouts on a plate. Place a steak against potatoes and pool demi-glace in front of steak. Garnish Brussels with Parmesan cheese.
- 2 large eggplants
- 4 large eggs, beaten
- 4 tablespoons of milk
- 2 cups flour
- 2 cups seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 3 cups mozzarella, shredded
- Salt and pepper
- 4 cups basic marinara sauce, (click for my marinara sauce recipe)
- Small bunch of chopped fresh basil as garnish
- 1 cup vegetable oil for frying (you may need more)
Preheat the oven to 350 degrees F. Peel the eggplant and slice into 1/2 inch slices.
Season each slice with salt & pepper and place in a large bowl and cover with a paper towel.
In one bowl, beat the eggs with the milk. Spread the breadcrumbs in a separate bowl, and the flour in a third bowl.
Dip a slice of eggplant in the flour then the egg mixture and then in the breadcrumbs being sure to coat well with each step. Set aside on a baking tray. Repeat until all the eggplant is coated. Place vegetable oil in a 10-inch frying pan and heat oil over medium high heat until oil is hot enough for frying. About 2-3 minutes.
Fry a few pieces of eggplant at a time placing the fried pieces on a separate plate covered with a layer of paper towels to absorb excess grease. Once all the eggplant is fried you can begin to assemble it. In a large rimmed baking dish add a thin layer of sauce.
Place one slice of fried eggplant on the bottom of the baking dish in a single layer making sure you don’t over lap the pieces. Place about a tablespoon of shredded mozzarella on top of each slice.
Sprinkle each piece with some grated Parmesan cheese. Top each piece with another eggplant slice and some marinara sauce.
Add another sprinkle of Parmesan cheese and cover with foil and bake for about 30 minutes. Remove from over and add more shredded mozzarella cheese on top of each of the eggplant pieces. Place back in the oven uncovered and bake until cheese is melted and browned slightly. Remove from oven and allow the dish to cool for a few minutes before serving. Garnish with fresh chopped basil.