Tuesday, April 23, 2013

Grilled Sirloin, Creamed Pesto Greens & Artichokes with Boozy Pepper & Onion

My absolute favorite side dish at a steakhouse is creamed spinach, I could eat buckets of it! I was determined to make it at home, so that I can make it with healthier ingredients and make it my own. My recipe uses local goat cheese and a tiny bit of half & half to make a creamy, rich sauce that is satisfying but lower in fat. I also used a combo of fresh spring greens instead of just the quintessential spinach, I used dandelion greens, baby spinach and my own homegrown micro greens. The result had a slight bitter bite from the addition of the dandelions and yet, still had that familiar spinach taste. To bump up the healthiness of the dish I melted some spinach & walnut pesto in at the end along with some baby artichokes, which are also in season! My souped up version was so unique and delicious, I might never make plain creamed spinach again!

What else goes with grilled, grass-fed sirloin...peppers and onions! My version cooks the peppers and onions just till the raw bite has left, and then douses them with a generous amount of whisky! They are perfect piled up on top of your smoky sirloin and creamy greens. They are incredibly sweet and the bitter, tangy greens need that occasional sweet burst. It's similar to a salad with cranberries on it, every once in a while you get a pop of sweet that is so welcome on your taste buds, sublime!

This recipe is written for 2, if you made another steak the sides would be enough for 4.



1 Small, grass-fed sirloin, we always split one and eat more healthful sides instead of eating more meat.
1 Tbsp grill seasoning blend, I make my own*

Creamed Greens

1 Bunch organic dandelion greens, washed and chopped.
1 Bag organic baby spinach, chopped.
1 Cup organic micro greens, if you can't find these sprouts or baby bok choy would be delicious.
1 Can baby artichokes, not marinated, drained.
2 oz Soft goat cheese, I used Nettle Meadow Fromage Blanc, any soft goat cheese would work. If you don't like goat cheese you can sub in 2 oz cream cheese or mascarpone.
2 Tbsp pasture raised, organic half & half
Olive oil, for sauteing the greens.
Sea salt & fresh ground pepper, to taste.
1/3 Cup parmesan cheese, grated.
1 Tbsp pesto, I used my homemade spinach & walnut pesto.

Boozy Peppers & Onions

1 Organic red pepper, sliced in strips.
1 Organic onion, sliced.
Olive oil, for sauteing.
1 tsp pasture raised butter
1 tsp grill seasoning blend, same as used on steak*
1/4 Cup whisky


Get your steak out 30-40 minutes before you are ready to grill, so that it can come to room temperature, season with grill seasoning on both sides and set aside.

Heat up your grill and cook on high heat for 5 to 6 minutes each side, we like our sirloins medium because of the marbling. When the steak has a nice golden crust and is cooked to the temp you desire, set on a cutting board, cover with foil to rest while you finish the sides.

While steak is grilling, heat up a saute pan on medium heat and drizzle with olive oil and a tsp of butter, add in peppers and onions and season with grill seasoning. Cook for 7 minutes until they are slightly soft, deglaze with whisky and let the alcohol cook off, about 2 minutes. Remove from heat, set aside.

In another large saute pan heat over medium heat. Drizzle with olive oil and add in all greens, salt and pepper generously. When they have wilted add in goat cheese, artichokes and half & half and stir to combine and melt cheese. Remove from heat, add in parmesan cheese and pesto. Stir to combine. This whole process takes about 7-10 minutes.

Serve by spooning a bed of creamed greens with artichokes onto a plate. Cut your steak in half and place one half on the bed of greens and top with peppers and onions. I like to drizzle it all with a little more olive oil.

*My homemade grill seasoning blend:

1 tsp organic dried oregano
1 tsp organic dried thyme
1 tsp organic garlic powder
1 tsp organic onion powder
1 tsp sea salt
1 tsp fresh ground black pepper

Mix all together in a small jar and use for whatever meat or veggies you are grilling. This will store in an airtight container for up to 1 year. It doesn't ever go bad it just loses potency and flavor after time.

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