Blue Cheese Flank Steak and Parmesan Potatoes

I will preface this post by saying there is dairy EVERYWHERE in these recipes. Yesterday was Hubs birthday, so as a treat, I let him have dairy galore. Every now and then I like to give him food that I know he will be super excited about. Although I didn't get to enjoy the dinner with him, he scarfed it down with a smile on his face.

I made a blue cheese stuffed flank steak with parmesan potatoes. These potatoes are a great appetizer to serve for a party as well!

Oh and just incase he didn't have enough dairy with dinner, I made him homemade ice-cream!! Thanks to my sister for sending me the recipe. She has two precious kiddos that love homemade ice-cream. I will share that recipe with you another day!

Blue Cheese Flank Steak
naturally GF

printable recipe here 

Ingredients: 

1 1/2 pound flank steak

1/4 cup olive oil

1/4 cup GF soy sauce

2 T worcestershire sauce 

1/2 T garlic powder

blue cheese 

What to do:

Lay out a pieces of parchment or wax paper. Lay the flank steak on top of the paper and then cover with another pieces of wax or parchment paper.

Using a meat mallet, or something heavy you have around your kitchen, hammer the meat to 1/4 - 1/2 inch thickness.

Place your flank steak into a large baking dish and cover with the olive oil, soy sauce, Worcestershire, and garlic powder.

Flip the meat over a few times to ensure the marinade is mixed well. I like to press my fingers into the meat to create little pockets of marinade. Let marinate in the fridge for at least 30 minutes, or up to 2 hours.

When you are ready to cook, preheat your oven to 425°. Lay your meat out onto a large cutting board. Sprinkle a layer of blue cheese onto the meat.

Roll the steak with the grain to create a pinwheel style.

Tie the steak roll with cooking twine to ensure the steak stays together.

Place on baking sheet and roast for 35-40 minutes.

Once completely cooked. slice the steak agains the grain into about 1/2 inch slices.  

Parmesan Potatoes 

naturally GF

printable recipe here 

Ingredients:

1/2 cup parmesan cheese 

1 t garlic powder

 1 1/2 pounds yukon gold potatoes

2 T butter, melted

Preheat oven to 425°.

Slice your potatoes in half lengthwise.

In a shallow baking dish, mix together parmesan cheese and garlic powder.

Dip your potato into the butter and then into the parmesan mixture so that the cheese coats the potato.

Place the potato, skin side down, onto an aluminum covered baking sheet.

Bake for about 30 minutes, or until the cheese is bubbly and potatoes are fork tender.

Thanks Y'all!

-Wise Wife 

Flank Steak with Chimichurri Sauce and Roasted Vinaigrette Potatoes

You know those days when you are just down in the dumps and aren't really sure why? Well I had one of those days and was feeling super sorry for myself. So what did I do? Went for the steak at the grocery! I rarely cook steak at home, unless my husband is in the kitchen. Steak is okay to have in moderation but not on a regular basis. I wanted to have a twist to my steak so I thought.. man a Chimichurri sauce would be delicious and is super easy! So you haven't heard of chimichurri sauce? It is a versatile sauce that originated in argentina. You can use it on vegetables, fish, chicken, but I prefer it on red meat. Give it a try! I bet you will love it.

Grilled Flank Steak with Chimichurri Sauce

gluten free, dairy free

approximately 1 lb flank steak

1 t salt

1 T Pepper

1/3 c extra virgin olive oil

Chimichurri Sauce Ingredients:

1 bunch fresh flat leaf parsley

2 T fresh oregano 

3 cloves garlic, peel removed 

1/4 t red pepper flakes

1/2 t salt

1/2 cup extra virgin olive oil

1/4 cup red wine vinegar

Add flank steak to a large ziplock bag. Add your olive oil, 1 t salt, and 1 T pepper into the bag and seal. Shake the bag to evenly distribute over the steak. Allow to marinate on the counter for 30 minutes to an hour.

Grill the steak at about 450° for 2 minutes per side. Cooking time may vary with thickness of your steak.

Once cooked, slice, against the grain, in about 1/2 inch slices.

While your steak is cooking, add parsley, oregano, garlic, red pepper flakes, and salt into food processor or blender. Blend for 10-12 seconds.

Scrape down the sides, and add in your olive oil and red wine vinegar. Blend until smooth.

Set aside until your steaks are done! Serve atop your deliciously grilled flank steak.

Vinaigrette Roasted Potatoes

gluten free, dairy free

4 cups red new potatoes

1/2 sweet onion

1/4 cup extra virgin olive oil

2 1/2 T balsamic vinegar

1 T gluten free spicy mustard

1/2 T black pepper

1/4 t salt

Preheat oven to 400°

Slice your potatoes in half.

Dice your onion.

Add your potatoes and onions to a medium baking dish.

Add olive oil, balsamic, mustard, pepper, and salt into a small bowl. 

Whisk until completely combined.

Pour the vinegar mixture over your potatoes and onions.

Stir to combine.

Bake for 45 minutes to an hour or until potatoes are fork tender. Stir periodically. 

Dig in my friends!!

Thanks Y'all!

-Wise Wife 

Cheesesteak can be healthy??

When I think of cheesesteak sandwiches, I don't think of a dairy free, gluten free diet and certainly not a healthy dinner option. I decided to try and change that. I love the flavors of a cheesesteak but obviously can't have the cheese or bread that a cheesesteak sandwich typically comes on. I did a little research on the nutritional value of steak because lets face it, I LOVE red meat. Everything in moderation right? At least that is what I believe. After my research, I decided sirloin was a good choice for red meat. You can click here for more nutritional data on sirloin steak. 

For this recipe, I use a bag of Pamela's Biscuit and Scone Mix. This company has LOTS of gluten free, dairy free products that I love to use. Check out their website for all of the products the make! 

I also used Lisanatti almond mozzarella style cheese. This was my first time using this cheese and I love it!! You can also use the Daiya cheese that I have used before. 

So here we go on our quest to a healthy cheesesteak casserole! 

Dairy Free, Gluten Free Cheesesteak Casserole

Ingredients:

6 1/2 T extra virgin olive oil (divided)

1 package Pamela's biscuit and scone mix
1 cup dairy free milk substitute

1 lb thin sirloin steak

2 small red bell peppers

1 yellow onion

1 t minced garlic

1 1/2 cup Mozzarella Style cheese shreds (I used almond "cheese")

 salt and pepper

Preheat oven to 400°

Lets start with your biscuit topping. In a medium bowl, add the bag of pamela's biscuit mix. Using a pastry cutter or fork, cut 4 1/2 tablespoons olive oil until into the mix until crumbly.

Add in your milk substitute. (I like to use almond milk)

Stir to combine and set aside.

Slice your bell peppers into thin strips. 

Half your onion and remove the stem. Slice into 8 even sized wedges.

Heat 1 tablespoon olive oil over medium heat in cast iron skillet.

Season top side of your meat with salt and pepper.

Place meat seasoned side down in hot skillet.

Sprinkle top side with salt and pepper.

Cook for 2-3 minutes per side depending on thickness of meat. Remove from skillet and set aside.

Using the same skillet, add in 1 tablespoon olive oil. Toss in your peppers and onion and sauté for 5-6 minutes or until onions are slightly translucent 

While your veggies are cooking, slice your meat in thin strips.

Toss in your garlic and your meat strips. Stir to combine.

Place your meat and veggie mixture into a square baking dish.

Add in your cheese. I bought a block of cheese so I freshly grated it directly over the casserole. 

Now back to your biscuit mix. With your hands slightly damp, using a ice cream scoop, flatten out into round pieces and place on top of the shredded "cheese." Completely cover the mixture.

Pop in the oven for 20-25 minutes or until the top has slightly browned. 

Now take a big ole bite and enjoy!! I served ours with a side spinach salad. 

Thanks Y'all!

-Wise Wife