Saturday, May 24, 2014

Grilled Marinated Sirloin, Parmesan Cauliflower Mash & Salad w/ Fresh Lemon-Herb Buttermilk Ranch Dressing

Today was a lazy day for us. We took it easy most of the day. After our pancake breakfast, we did a few things around the house but we felt like we needed the day off from "work" for a change. My vegetable plants have exploded and are growing so fast. I have lots of little tomatoes growing on all of them now. My herbs are growing like weeds and I even have the beginning of some little eggplants. When hubby and I went to Costco last night, they had some beautiful looking sirloin steak so I got a large package of them. I set aside a few pieces to marinate and grill for our dinner this evening and then cut the remaining into large cubes to make kebabs with sometime soon. I placed the cubes in a Ziploc bag so all I need to do is add the marinade and I'm good to go! 

For dinner this evening, we are grilling marinated sirloin steak and having my Rich and Thick Parmesan Cauliflower Mash to go with it since I had a head of cauliflower in the fridge that needed to be used. We are going to enjoy a nice fresh salad with our steak I decided since I had a bumper crop of fresh herbs that I would go ahead and make a buttermilk ranch type dressing. Since I love lemon, I decided to make Lemon Herb Buttermilk Ranch Dressing. As many of you already know, it is so simple to make. I made it earlier this afternoon so it could sit in the refrigerator and let the flavors meld a bit. I snapped a few photos below as well as included the recipes for my dressing and steak marinade. Here's a link to my cauliflower mash: Parmesan Cauliflower Mash. I hope you enjoy it -- it's hard to believe it isn't mashed potatoes. 

For dessert, I baked the remaining batch of cookie dough left from the Chocolate Chip Cookies I made last week. Since the cookie dough was nice and chilled, I rolled it into balls (instead of just scooping) and didn't tamp them down at all to see how or if they would spread a little like they do when you make them with freshly mixed dough. Ironically, they stayed in balls after baking! They look like chocolate chip bonbons! LOL The cookies I baked last week from the first half of the dough are here so you can see the difference: Chocolate Chip Cookies (along with the recipe). Notice in the pictures below of today's cookies how different they look when the dough is chilled and not tamped down at all. Since I posted both my breakfast and dinner today (as well as dessert) have seen my entire meals for the day (except for the fresh lemonade I enjoyed with dinner). Did you notice how well I eat just eating simple, fresh, real foods? I didn't consume any wheat or grains and I ate extremely well and even managed to have pancakes AND cookies! In the almost 2 years that I have abstained from wheat, grains and added sugar...I have eaten better than I ever thought possible. I have not been deprived for one single moment. This way of eating is a realistically sustainable way to eat for life. Enjoy!

Before baking...
After baking...(notice there isn't much spread when using chilled dough)

Lemon-Herb Buttermilk Ranch Dressing

2 tablespoons mayonnaise (more or less to taste)
2 tablespoons sour cream (more or less to taste)
3/4 cup buttermilk (preferably whole milk buttermilk)
1/2 teaspoon finely grated lemon zest
1/4 teaspoon finely minced garlic, (smashed into a paste with blade of knife)
2 to 3 teaspoons finely chopped fresh herbs (flat leaf parsley, chives, dill)
1/2 teaspoon freshly ground black pepper, or to taste
Sea salt, to taste
Few drops Sriracha sauce, optional

Place all ingredients in a wide mouth mason-type jar with lid and shake vigorously until combined. Open and taste for seasoning. If a thicker dressing is desired, add additional sour cream or mayonnaise. If a thinner dressing is desired, increase buttermilk. Makes about 1 cup.

*VariationsFor a Southwest twist, add diced jalapenos, a little fresh salsa, smoked paprika, roasted cumin and cayenne pepper. For a Greek twist, stir in crumbled feta cheese. 

Simple Steak Marinade

2 to 3 tablespoons olive oil
Juice from 1/2 of a lemon (about 2 to 3 teaspoons)
1 clove garlic, finely minced
1 teaspoon Worcestershire sauce (I used Lea & Perrins original)
1 teaspoon Tamari sauce (I use San-J Organic Gluten Free
1/4 to 1/2 teaspoon sea salt
Lots of freshly ground black pepper, to taste

Combine all ingredients together in a gallon-size Ziploc bag; add steak, seal and marinate for several hours (up to 8 hours). Makes enough marinade for approximately 1 pound of steak. 

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