Tripp to Health
Our adventures in healthy eating.
What's For Dinner?!
So, Dr. Tripp asked me to write a blog for her today. I wasn’t sure what I was going to write about at first, then I decided I’d write about what I made her for dinner. We had a ton of cilantro left over in the fridge from the Super Bowl, so I figured I better make something with it. I decided to make a cilantro lime sauce. It was actually pretty easy.
Ingredients for the Cilantro Lime sauce
1 cup of chopped fresh cilantro
1 teaspoon of minced garlic
½ teaspoon of salt
¼ cup of extra virgin olive oil
2 tablespoons of fresh lime juice
1/8 teaspoon cayenne pepper
I made this ahead of time by just throwing everything into the Magic Bullet and blending until smooth. It took about a minute all together.
Now I had to figure out what to put it on! I opened the deep freeze and pulled out a (grassfed) beef skirt steak. It was 1.3 lbs. I made a little seasoning mixture to put on it.
1 teaspoon ground cumin
½ teaspoon of salt
½ teaspoon of black pepper
I mixed these together and then coated the steak on both sides. I then cut the steak into thirds so it would fit into the skillet. To cook the steak, I heated up the cast iron skillet over medium high heat. (Turn on the vent hood before cooking steak inside or you will wish you did!) When the skillet begins to smoke a little it’s ready for the steak. The steak will smoke when you put it in the pan…..don’t be afraid! How you like your steak cooked and the thickness will determine cook times. We like it medium so I did ours about 2 ½ minutes on each side. Then, as always, after the meat is done cooking you should let it rest for about 10 minutes before cutting. (This lets the juices redistribute!) Just put it on a plate and cover it with aluminum foil. I then cut the meat into inch strips across the grain and we drizzled some of the Cilantro Lime sauce over it.
For our vegetables I cut up a head of cauliflower and added some baby carrots. I tossed them in some coconut oil and some salt and pepper and put them on a metal baking pan into a 400 degree preheated oven. They cooked for 40 minutes turning once at 20 minutes. Towards the end, in a small sauce pan, I combined some Kerrygold Butter (probably 2 teaspoons), about a tablespoon of balsamic vinegar, a dash of crushed red pepper, and a ½ teaspoon of garlic (I probably used more garlic, because we like garlic). I heated this until the butter was melted and then poured it over the vegetables, tossing them a bit to evenly coat them.
Dinner was delicious! We even have leftovers for lunch tomorrow!