Monday, March 29, 2010

Where's the beef?


I've been laying off the red meat for several months now. I only have it about once every two weeks, not more than once a week. It's mainly a cholesterol issue but there are also many environmental ones I think about as well.

When I do have beef nowadays, I try to choose grass-fed and free of steroids, hormones and antibiotics. It costs a little more but since I don't eat it that often, I will splurge on natural, high quality meat. It tastes better and it's better for you. Tonight we grilled up some filet mignon, which is extremely tender and much lower in fat than a lot of other cuts.





 
 MCC GRILLMATE MONTREAL STEAK
I encrusted the steaks with a Montreal seasoning(salt free) and some ground sea salt. My dad introduced me to Montreal seasoning a few years back and sent me home with about four jars of it.

My hubby, who has become quite the grill master, tried a grilling technique he found online.

When the grill was heated up to about 400 degrees F, he threw on the steaks. Then every minute, for 8 minutes, he turned and flipped the steak (keep in mind the thickness of your steak, ours were 1 1/2-2 inches thick). He was a little skeptical of this method at first but, lo and behold, they were cooked to perfection.

For sides I turned to the genius that is Trader Joe's.

Frozen sweet potato fries that you pop into the oven for about 20 minutes and brussel sprouts that you cook right in the bag...perfectly steamed in about 4 1/2 minutes.

I always have several bags of their fresh veggies in the fridge. They do green beans, broccoli, cauliflower, fingerling potatoes, baby zucchini and butternut squash to name a few. The days of spending a bunch of time washing, trimming and cooking vegetables are over. I mean who wants to cut up an entire squash? You literally grab the bag out of your fridge and pop them in the microwave. It is a revolutionary idea. Thank you, whoever you are!

7 comments:

  1. I love those bags of veggies from Trader Joe's. I agree: the days of cutting up veggies are OVER. I will have to try your steak grilling technique soon. I am always skeptical of grilling steak: it is hard to get it right, especially thick cuts. We love carne asada for that reason:-)

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  2. My solution to "getting it right" is to make my husband do it!

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