Petite Sirloin with Garlic Italian Greens, and Buttered Baby Turnips and Carrots.
Lately, I’ve been having a craving of for Beef. A nice juicy steak. Stuart offered to take me out, but then we wouldn’t be able to insure the beef was local and ethically raised.
If I were officially doing the Dark Days Challenge this would be my 5th entry.
Yesterday we went to Weaver Street Market, a local co-op and picked up a couple of nice Petite Sirloins from a local family owned farm, for about $6 for the two. On Saturday, we picked up a box of veggies filled with Italian Broccoli Greens, Carrots, Radishes, and Spinach, for $12. (I had some baby turnips left over from out last box.)
I decided to broil the steaks inside since it’s so cold outside, with the steak I decided that sautéed Garlic Italian Broccoli Greens would go nicely, and I would simply cook some turnips and a carrot in a little butter and olive oil with a few spices.
Broiled Petite Sirloin with garlic and butter
- 2 small steaks about 4-6 oz each – pierce each with a fork
- 2 teaspoons of chopped garlic
- a few slivers of butter
- Gluten-Free Worcestershire sauce – just sprinkle some over the steaks
- Liquid Smoke – just sprinkle some over the steaks
I sprinkle the steaks with the Worcestershire sauce, Liquid Smoke and garlic for 30 mins or so before cooking.
After turning the steaks add the butter.
Depending on how well done you want your steak will depend on how long you cook your steak.
I found a great post that gives wonderful pointers on how to cook your steak to the proper doneness. Check out this article: How to tell when your steak is done.
I have previously posted recipes similar to the recipes for the Garlic Italian Broccoli Greens, and the Buttered Turnips and Carrots, but here are the step by step pictures my husband took of me cooking last night.
Preparing the Baby Turnips and Carrots, peel carrot and clean turnips and slice both thinly.
Cook Baby Turnips and Carrots in a little Olive oil and Butter with a sprinkle of Garlic and Herb Seasoning. (I didn't measure, but for the small amount I had, I probably used about 1/2 a teaspoon.) Cook over medium heat until slightly browned on one side, turn and cook until tender.
Close up of Baby Turnips and Carrots.
Wash Italian Broccoli Greens.
Cut up greens. Notice how my pointing finger is in line with the blade of the knife, this way you use the your whole knife when you are cutting, not just your hand and wrist.
If you stack your greens leaves you can chop them all at one time. Notice the bowl in the upper right background, I place everything that needs to go in my composter in this bowl as I'm preparing my veggies. This makes it much easier, and less messy.
All chopped up and ready to go in the pot. I will deglaze the pot I cooked the turnips and carrots in with a little Mirin and Rice Vinegar, then I will add the greens and the garlic at the same time to avoid scorching the garlic.
Sorry we didn’t get a picture of cooking the greens. After you braise the pan that the Baby Turnips and Carrots came out of with Mirin and Rice Vinegar (or you could simply use a little wine and a touch of sweetener of your choice), add the greens and garlic (about 2-3 teaspoons chopped). Mix the greens thoroughly until they are covered with the liquid and garlic and the greens are wilted. (After this push the greens to the side, turn the burner off, and add the Baby Turnips and Carrots back to the pot and cover for a little while to heat them back up.)
Steaks ready to go under the broiler. Covered with Worcestershire sauce, Liquid Smoke, and Chopped Garlic. (I actually only put one steak in at first, because Stuart likes his medium and I like mine rare, so I put mine in when I turn his over.)
Add butter when you turn the steaks over. (You can add some extra garlic at this time too if you like)
I’m afraid I can’t really break down the cost of this meal. I could try, but it would be pretty hard to figure out how much the veggies cost when we bought a whole box for $12, and some of them were from last weeks box.
The only ingredients that I used that were not local were my spices, the olive oil, and the butter. The olive oil and the butter are organic. All of the rest of the ingredients I used this week were from Local Farms. All were organic and sustainable, and all were ethically raised. I really enjoyed bringing this meal together and I think both my husband and I enjoyed eating it.
This post is linked to Simple Lives Thursday