Tuesday, April 23, 2013

Grilled Steaks, Pepper Kabobs & Parmesan Cauliflower Mash

This evening I made grilled Porterhouse steaks for dinner.  I like to buy the "thin sliced" steaks to cook on weeknights because they cook so quickly -- it probably only took about 8 minutes total on the grill for medium-well. I just brushed them lightly with olive oil and seasoned with kosher salt and freshly ground black pepper.  I cut up the rest of my red, orange and yellow bell peppers and marinated them in a little olive oil and red wine vinegar and threaded them on bamboo skewers to grill along with the steaks.  I also grilled half of a Vidalia onion to serve with our steaks.  I had a head of fresh cauliflower that needed to be used, so I made my Rich and Thick Parmesan Cauliflower Mash to go with our meal and put a pat of Kerrygold butter in the little wells to melt along with some chopped fresh parsley.  It was absolutely delicious!  I snapped a few photos below for you to see (the recipe for the Parmesan Cauliflower Mash is linked above).  It's amazing how well you can eat without wheat or grains and how much variety there is to enjoy when preparing simple, whole, natural foods.  Enjoy!




Jerry | Simply Good Eating said...

Steak looks delicious along with those peppers. Yummy!

Gourmet Girl Cooks said...

Thanks, Jerry! :-)