Last night I whipped up a very simple and delicious dish that is packed with flavour. I call it my Char Grilled Mexican ‘Stir-fry’.
I started by preparing my veg, cutting to size and drizzling with olive oil. Yellow and Green Capsicum, Spanish Onion, Tomatoe and Sugar Loaf Cabbage.
When cutting the onion and cabbage I was sure to keep the stalk end intact and cut length wise to prevent the wedges falling apart on the grill.
I then char grilled the veg on a HOT BBQ until smokey, blackened and just tender. Around 6-8mins a side.
Next the rump steak was seasoned with salt, black pepper, smoked paprika, garlic powder, Mexican chilli powder, ground cumin and ground coriander then seared on the BBQ for 3 mins a side and allowed to rest while I chopped the veg into ‘stir-fry’ lengths.
Finally I added the chopped veg, meat juices and thinly sliced beef to a hot pan and tossed all together with ground cumin and coriander, smoked paprika, chilli powder, garlic, salt and pepper, juice of one lime and a little more olive oil. All the seasonings can be adjusted to taste.
I wasn’t sure how grilled cabbage would go but I’ve gotta say it was AMAZING!!! So sweet and smoky. I can’t wait to grill loads more cabbage on the barbie this summer.
Had a day off work today and my first opportunity in a long while for a sleep in. I actually slept most of the day away and when I woke in the early afternoon I was craving Spaghetti Bolognese and Garlic Bread! Noooooo.
I knew I had to get some quality fat and protein into me before I made a decision I might regret.
After perusing the meat section at my local supermarket for a while I stumbled upon these little beauties.
Angus Beef & Pork Sausages. Only 1.5gm of carb per 70gm snag 🙂
And they tasted brilliant! I cooked them slowly in olive oil with some cherry tomatoes and once they were ready I fried 2 eggs in the yummy sausage fat and oils. I’ll definitely be having these again and recommend them to anyone in Australia eating LCHF.
When thinking about an easy dinner Tuesday night I decided to make some quick and delicious organic grass fed beef meatballs in tomato sauce.
Form golf ball size meatballs from diced onion, organic grass fed ground beef, almond meal, salt and pepper and any desired spices or herbs.
Place in oven proof dish and cover with diced capsicum and chopped tomatoes.
Bake in moderate oven for an hour or so (timing is very forgiving with this dish). And enjoy!
I would normally serve with a roast pumpkin and cauliflower mash (lots of grass fed butter of course).