Italian Braised Sirloin Steak
4 top sirloin or round steaks, about 1 lb and 1- inch thick, trimmed of visible fat
Salt and Pepper
1 tablespoon butter
1 tablespoon olive oil
2 large onions, sliced
2 cups sliced fresh mushrooms
2 cloves garlic, minced
1 cup beef broth
One 26-28 ounce container Italian diced tomatoes, undrained
2 bay leaves
1 tablespoon snipped fresh basil
1 teaspoon snipped fresh oregano
1/2 teaspoon crushed red pepper flakes
2 tablespoons grated Parmesan cheese
Cut each steak in half horizontally into 8 steaks. Season the meat with salt and pepper.
Heat the butter and oil in a Dutch Oven or a deep skillet with a cover. Add half the beef pieces to the pan; brown both sides of each piece. Remove meat from skillet. Repeat the browning with the remaining beef.
Add the mushrooms, onion, and garlic to the skillet. Cook until the vegetables are tender. Then, stir in the broth and undrained tomatoes, bay leaves, herbs, and red pepper. Add the meat to the skillet, spooning the vegetable mixture over the meat.
Cover and simmer about 2 -21/2 hours or until the meat is very tender, stirring occasionally.
Transfer meat to a serving platter. Spoon vegetable mixture over meat and sprinkle with Parmesan cheese.
Yield: 3 cups
3 tablespoons unsalted butter
2 cloves garlic, minced
Sea salt and black pepper, to taste
3 cups cooked rice or riced cauliflower (one 10 oz pkg frozen riced cauliflower, defrosted)
4 tablespoons finely chopped parsley
Heat the butter in a large skillet over medium heat. Once melted, add the garlic to the pan. Cook for 30 seconds. Add the rice and sprinkle with a little sea salt and black pepper.
Continue sautéing until all the rice or cauliflower rice is hot. Add parsley and serve.
2 pounds tender fresh spinach leaves
3 tablespoons extra-virgin olive oil
2 tablespoons chopped garlic (6 cloves)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Rinse the spinach well in cold water to make sure it’s very clean. Spin it dry in a salad spinner and then chop into smaller pieces.
In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it’s browned.
Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes.
Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted and most of the liquid has evaporated. Using a slotted spoon, lift the spinach into a serving bowl and top with a squeeze of lemon. Serve hot.