FoodFash

Adventure Begins in the Kitchen

Stuffed Sirloin: Spinach, Artichoke & Feta

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Spinach Artichoke Feta Stuffed Sirloin Steak 2

Spinach, artichoke, and feta is an all-time favorite combo of mine.  Pizza, pasta, omelets, whatever the vehicle, this trifecta is sure to win me over {and I bet it would win you over, too}.

Spinach Artichoke & Feta

It’s shocking, really, how long it’s taken me to pair meat with such an established love.  But tonight, it happened.  I whipped out the tenderizer and fancy skewers and stuffed, stuffed, stuffed that sirloin.

Stuffed Sirloin Steak

What came out of the oven resembled little, tender meat “tacos” bursting with veggie flavor and a hint of tangy feta.  What’s more, this recipe is easily multiplied for more servings and stores wonderfully for lunch the next day!

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Grilled Sirloin Flap With Chimichurri

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Beef Sirloin Flap with Chimichurri

Last summer, I attended a Texas Beef Council event with the Austin Food Blogger Alliance where I learned that there are cuts of beef other than the tenderloin that I should be exploring.  Months later, a Pinterest post reminded me that skirt steak was once on my list.

Beef Sirloin Flap Meat

Whole Foods didn’t carry skirt steak, but the butcher assured me that flap meat was a similar, but better quality, cut.  I purchased without hesitation, filled my cart with fresh herbs, hit up the bulk spice section, and headed home to heat up a cast iron grill pan {my favorite kitchen possession}.

Steak Cooked in Cast Iron Grill Pan

I luuuved this recipe.  If I didn’t have a newfound obsession with buying bulk spices as needed, almost the entire ingredient list would have already existed in my pantry.  And beyond this recipe’s simplicity, the finished product was bursting with flavor.  And I just couldn’t get enough of the chimichurri sauce.  There was a point after I hit full that I was still eating steak solely to scoop up more sauce.

And the flap meat?  I have a texture thing with fat that I’m not sure will ever allow me to prefer a cut of beef over the tenderloin.  But I’m definitely open to preparing flap meat {especially like this recipe} on occasion.

Shrimp & Grits For 2

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Shrimp & Grits

I woke up over the weekend with a massive craving for homemade breakfast.  Homemade waffles to be exact.  But when I went into the kitchen, I realized I used up the last of the coconut milk and waffles just weren’t in the cards.  And it was freezing outside, so going to the store just wasn’t an option.

Lobster Stock and Grits

But what I did have was all of the ingredients for shrimp and grits {super odd, right?}.  So never having made shrimp and grits before, I mixed and stirred until I had myself a warm breakfast that was way more delish than I could have ever anticipated.  I posted a proud picture on Instagram and thought about one thing that would transform this already fab dish into something amazing – lobster stock.

Sauteed Shrimp

And I was right.  Lobster stock was a game changer.  The grits were creamy and complex without feeling heavy like restaurant grits {filled with milk and cheese} and they balanced perfectly with simple shrimp and eggs.

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Germinated Rice With Shrimp & Veggies

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Germinated Rice with Shrimp

I just can’t get enough of germinated rice lately.  It has such great flavor and chew that it barely needs any stuff to make it unbelievably tasty.  But even though it doesn’t need a ton of stuff, I needed a ton of stuff {veggies} after weeks and weeks of non-stop-ness.

Zucchini & Asparagus

I picked up my three favorite grain-mixin’ veggies {asparagus, zucchini, squash} and decided to let them all play a part in a single meal.  And then I added shrimp.  Lots and lots of shrimp.

Sauteed Shrimp

And what came together was a dish you could scoop into a big bowl a few nights in a row and still wish there was enough leftover the night after!

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