Wednesday, February 5, 2014

Steak with Basil Balsamic Sauce


1 1/2 lb. boneless sirloin steak
1 tsp. paprika
1 tsp. ground cumin
1 tsp. salt
1 tsp. pepper
2 Tbsp. coconut oil

Basil Balsamic Sauce:
1 clove garlic
2 Tbsp. balsamic vinegar
2 Tbsp. fresh basil
1/4 C. chopped Roma Tomatoes (optional)

Mix  paprika, cumin, salt and pepper together. 
Rub on both sides of steak. 
Add to large pan with coconut oil, cooking about 8 minutes on each side. 
(Depending on how "done" you like your steak, you may have to cook on low heat with the lid on) 

In a bowl, combine garlic, vinegar, basil and 2 Tbsp. water together to make sauce. Add in chopped roma tomatoes if you desire. 

Slice steak thinly, after removing from pan. Pour sauce over steak and serve. 

I served this with steamed green beans and cheesy-spinach grits. Yup, I said that. GRITS. I'm an IOWA GIRL, and grits are NOT my thing. But, my husband has some roots in ALABAMA, so I had to give these a whirl. They actually turned out really good (despite my skepticism!) 

Here is the recipe for those: 

1 C. chicken broth
1 C. milk
1/2 C. stone-ground grits
1/2 tsp. salt
1/2 tsp. pepper
handful of parmesan cheese
handful of freshly chopped spinach 

Boil milk and chicken broth. 
Slowly stir in grits, salt and pepper. 
Cook on low until liquid is absorbed -- stirring regularly. 
Before serving stir in cheese and spinach.