In addition to writing this blog, I also have a full time job. The 8:00am-5:00pm, Monday through Friday, 40 hour a week type of job. When I get home in the evening after a long day at work, I typically don’t want to spend the rest of my evening in the kitchen. I’d much rather spend my time walking my dogs, relaxing in front of the TV or spending time connecting with my lovely readers here on the blog!
You’ve heard me talk a little bit about how I batch cook on the weekends to help free up my time in the evenings during the week. But I typically don’t make enough food for the entire week all in one day because that would take up too much of my weekend (it’s all about balance here). So what do I do during the week when I need something healthy to eat that doesn’t take all night to prepare and I’m out of leftovers? I roast and/or saute some veggies and prepare some meat. Something super simple and pretty quick, but also incredible delicious and totally healthy.
On this particular night, I’d just gotten home from work and was pretty hungry. I had some kale, turnips, and carrots leftover from my last CSA basket, all of which needed to be used up pretty quick or they were going to go bad. I also have a freezer full of local, grass fed beef in the garage and I just happened to have one of the steaks defrosting in the refrigerator. So I decided to roast the turnips and carrots, saute the kale and cook the steak in my trusty cast iron skillet for a quick and yummy dinner.
Here is what to do in order to make this as efficient as possible:
First preheat the oven to 400 degrees and start peeling and chopping the veggies (I didn’t peel the carrots because I’m lazy but I did peel the turnips). Heat up a skillet over medium heat and melt some fat (I used ghee but you could use any quality saturated fat- grass fed butter, lard, bacon grease, etc). Toss the chopped veggies in the melted fat, salt, pepper, garlic powder and rosemary, and then put them on a roasting pan and cook them in the oven for 30 minutes. Next, heat up an additional dollop of fat on the stove. De-stem and chop the head of kale and put it in the skillet, stirring until all the leaves are coated. Add a sprinkle of salt, pepper and garlic powder and then saute until the kale is wilted. Then add about 1/4 cup of chicken stock (can use any stock you have on hand or just water), turn the heat to low and let it simmer until soft and the liquid had evaporated. At this point, check on the roasting veggies and stir them around a bit to make sure they don’t burn. While the kale is simmering on the stove, heat up a cast iron skillet on medium high heat and melt ghee. Sprinkle salt on the steak and once the pan is hot, sear the steak until it reaches the desired doneness (I cooked mine about 2-3 minutes per side). At this point your veggies should be done roasting, so after letting your steak rest a few minutes, plate the food and dig in!
- Root veggie(s) of choice, peeled and chopped (I used 4 turnips and 6 carrots)
- Greens of choice, de-stemmed and chopped (I used a head of kale)
- Ghee (or other fat of choice)
- ¼ cup Chicken stock (or water)
- Garlic powder
- Preheat oven to 400 degrees
- Toss root veggies in ghee, salt pepper and rosemary
- Place in oven and roast for 30 minutes, tossing 1-2 times
- Heat skillet over medium heat and melt ghee
- Add kale and cook until wilted
- Add salt, pepper and garlic powder to taste
- Add stock (or water), turn heat to low and cook until soft and the liquid evaporates
- Heat cast iron skillet over medium high heat and melt ghee
- Salt steak
- Sear steak on both sides until desired doneness (mine took about 2-3 minutes per side)
I served my steak with a little Paleo Chef Steak Sauce because it is super tasty, but the steak was definitely delicious without it, so serve it up however you like! I hope you enjoy this easy and nutritious weeknight dinner!
In vibrant health,