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Tag Archives: meat

Seared Grass Fed Sirloin

Ahhh, steak. The creme de la creme when you think of a “fancy” meal. There are plenty of nights where I crave a fatty cut of steak or a bolognese (in fact, I have a bolognese recipe… here), and I have a soft spot for skirt steak or short ribs. On other nights, a nice sirloin will do. I have to confess, I’ve never been a pro with making steak; I tend to overcook and make it inedible. It usually comes out tough and chewy, even when cutting against the grain. This steak is an exception to my “I screwed up the steak, again” curse, and it’s so easy you’ll slap yourself (but don’t).

One thing that I never compromise for is the quality of meat. It is SO important to know where your meat comes from, and get the best cuts. I always shop for grass-fed meats, and love using Butcher Box for meat. Their product is top notch and can feed a large family for a few weeks. You can skip a month, two months, and add specials like their bacon (THEIR BACON IS LIFE CHANGING) or burgers. Either way, consider buying grass fed meats, if there’s one thing you change to your budget, do this. I won’t bore you with science behind it or research from articles I’ve read and podcasts I’ve listened to, but the quality of meat matters. Period. Trader Joe’s does make solid grass fed meats, including steak.

I started by soaking the steaks in olive oil, instead of coating the pan with oil. Why? This eliminates the crackling and sputtering of the oil, that’s why sparky! For the seasoning, I used a more-than-generous amount of fresh cracked ground pepper and pink sea salt. I seasoned both sides and let the steak get to room temperature. Using a cast-iron skillet, I heated the pan then slowly added the steaks. These steaks were about 3/4″ -1″ thick so I gauged my time carefully. We like our steaks more medium/medium rare, so I seared the steaks for 4 minutes on each side, then threw it in the oven on BROIL for a good 5 minutes. For medium well, add 2-3 minutes per side. The most important piece is to LET THE STEAK REST. The steak will tense up if cut into right away, the same as man-handling it right out of the fridge. Let the steak do it’s thing!

I sliced small dollops of butter to top on the steaks for additional fat and goodness, and paired it with potatoes. Typical meat and potatoes dish, but oh so satisfying.

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Shepherd’s Pie

Throwback to when hubs and I went to London and had the most incredible food at a pub our last night in Europe.  I had a burger, but what did hubs have? Yep, shepherd’s pie.  We were not disappointed, in fact, it was probably one of the best meals we had when were abroad this past August.  The butter flavor of the potatoes, atop a layer of slow-cooked ground Dorset lamb, with a medley of veggies.  I’m drooling.IMG_4246

Shepherd’s pie, to me, is a comfort food, but can be made anytime!  I love the different textures in it, especially with the potatoes on top.  I made this version with Russet gold potatoes mashed with half and half, butter, and a ton of garlic powder.  The innards of the pie included ground grass fed beef, carrots, celery, onion, and loads of spices and flavors, lest not forget… Worcestershire sauce (woo, spelled that in one shot.. bam!)

I can imagine that this tastes great with ground lamb (obviously because that’s what we had in London) and with sweet potato mash on top.  I’ll have to give that version a whirl next time.  I browned the meat, added in the veggies, the seasoning, and then a 1/4 cup of flour (GASP!  I USED REAL FLOUR THIS TIME!) to thicken and absorb the liquid (beef bone broth/stock).  For the finale, I ladled the mash on top and spread to a relatively thick layer.  The assembled “pie” baked for 20 minutes then broiled for 10 to brown and crisp the edges of the potato on top.  Damn, this came out 10/10.  Give it a go, cheers mate! Xx 🙂

Shepherd's Pie

Course Dinner
Cuisine Comfort, English
Keyword beef, comfort food, shepherds pie, winter recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting time 5 minutes
Total Time 40 minutes
Servings 8
Author nomastehungry

Ingredients

  • 1.5 lbs Grass Fed Ground Beef
  • 1 carrot peeled and diced
  • 1 onion chopped
  • 1 celery stalk chopped
  • 1/2 c beef stock preferrably bone broth
  • garlic powder
  • onion powder
  • cumin
  • 2 tbsp Worcestershire Sauce
  • paprika to taste, or for coloring
  • 2-3 tbsp flour for thickening meat
  • pepper flakes
  • salt to taste
  • pepper to taste
  • 2 bay leaves

Mashed Potatoes

  • 4 medium Russet Potatoes peeled, chopped, then boiled
  • 3 tbsp butter grass fed
  • 1/3 c heavy cream
  • garlic powder generous amount
  • salt to taste

Instructions

For the meat filling:

  1. In a large cast iron skillet, brown the meat in some oil or spray oil.

  2. Add in carrots, onions, celery.  Cook until onions are semi translucent and the meat is browned.

  3. Season the meat mixture with the cumin, salt, pepper, garlic and onion powder, Worcestershire sauce, and paprika.  Stir to coat all the meat and mixture.  Add in bone broth and flour.  Stir until the meat mixture absorbs the liquid and becomes a thicker consistency.  Let simmer for 15-20m.

For the potatoes

  1. Dice potatoes and add to boiling water.

  2. After 20 minutes, potatoes should be tender.  Drain potatoes and place them into a mixing bowl.

  3. Add in butter, garlic and heavy cream.  Mash together until the potatoes are creamy and can form high peaks.

Assembly of Shepherd Pie

  1. Preheat oven to 375* degrees

  2. Layer mashed potatoes on top of the meat in the skillet.  The layer should be on the thicker side.

  3. Place skillet on middle rack.  Let bake for 15-20.  Mashed potatoes should begin to brown.

  4. Move the skillet to the broil rack (top rack) for 5-10 minutes or until sides are bubbling and are crisp.  Serve immediately!