I often think ‘things will quiet down after this week’ – but they never seem to. Crazy is the new normal. My mom often comments that the pace at which we fly through our days is sheer lunacy, and she doesn’t know how we do it. I agree with her, it’s wacky. I don’t know how we do it either, and I don’t quite know how to slow the speeding bullet train.
I have to say doing this challenge and planning out our meals has actually been an ENORMOUS help. Much more than I realized. I think about it once, up front, make a list, and then I am done. I don’t think about it again. No more ‘what’s for dinner’ scrambles. So, if nobody gets anything out of this experience other than me planning my menu, I’ll still be very glad I did this challenge!
Steak, egg, and home made fries are a nostalgic dinner choice for me. My mom used to make it once a week, more or less, and we would eat it in front of the TV watching the A-Team or MacGuyver. This recipe is an elevated, healthier version of my nostalgic classic, but it really made me want to watch old A-Team re-runs to round out the experience!
1.2lb sirloin tip steak (excellent choice)
1 bunch kale
2 green peppers
8oz crimini mushrooms
2lbs sweet potatoes
3 cloves garlic
paprika or cayenne pepper
salt and pepper to taste
Step 1 – Prepare Steak & Vegetables (10 minutes)
Remove the steak, pat with paper towel to remove excess moisture, season with salt and pepper
Remove stems from kale, and chop into 1/2-inch ribbons
Peel and dice sweet potatoes
Core and dice green peppers
Peel and mince garlic
Step 2 – Make Hash (10-15 minutes)
In a large pan add a little olive oil and saute the garlic on medium-high heat
Add the green peppers and sweet potato and stir
Continue to stir occasionally until sweet potato softens
Step 3 – Cook Steak (20 minutes)
Heat oven to 400 degrees
In a large pan, heat a little coconut oil over medium-high heat
Add your seasoned steak to sear it, about 3 minutes until it is nice and brown
Turn steak and cool for another 3 minutes
Remove steak from stove, place on baking sheet, cover with a tinfoil tent and pop it in the oven for about 15 minutes.
Tip: The steak was large and quite a thick cut, I find roasting steaks to finish them keeps them tender and gives them great flavor.
Step 4 – Finish the Hash (5 minutes)
Add mushrooms and kale to the hash, stir occasionally
Season with cayenne pepper or paprika to taste
Step 5 – Fry the eggs (4 minutes)
Give the large frying pan that the steak was in a quick wipe (I have ceramic coated non-stick)
Add a little coconut oil, and fry four eggs to order
Step 6 – Plating the meal
Remove steak from oven, slice into strips
Spoon two generous servings of the kale and sweet potato hash onto the plate
Add a few strips of steak
Top with fried egg
(This was my husbands plate, he likes his steak and his eggs well done. I like my steak medium and my yolks runny. It is easy to remove the steak part way through cooking and slice a piece of it off, and put the rest back if you so desire. Eggs can be fried to order).
Assessment: My husband praised my efforts! Okay, he is a meat and potatoes kind of guy, so it figures. But it really was delicious, one of the best meals I have cooked this challenge.
Total time: approx 45 minutes
Mess factor: this was a messier undertaking. I don’t know what it was, I only used two pans and a baking sheet, but my husband cleared the plates and commented on the explosion of chaos in the kitchen. It didn’t take long to clean up though.
Waste: a BPA free bag, and the bag the steak came in. About a pint of vegetable scraps for a veggie stock at the end of the week, egg shells for the compost heap.
What’s Left Over for the Week?
1.5lb green tomatoes (on my windowsill ripening)
2 acorn squash
4oz green peppers
1lb green beans
1 bunch red beets
1 bunch yellow carrots
1 head lettuce
1 bunch scallions
From the South Shore Organics Local Market
From the Fish Market/Store
32oz organic long grain white rice