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Wasabi Steak with Grilled Romaine

September 10, 2015

 

1 lb steak 

2 tablespoons Worcestershire sauce

1 tablespoon rice vinegar

1 tablespoon honey

1 teaspoon mustard powder

1 tablespoon grape seed oil

¼ teaspoon Sandra’s Spice

¼ teaspoon black pepper

pinch salt (optional)

 

2 heads romaine cut in half, length ways

4-6 mini peppers finely sliced

1 ear corn (slice off kernels)

2 teaspoons wasabi (mix with 1 teaspoon water)

1 teaspoons vegenaise or mayonnaise

1 teaspoons plain yogurt

½ teaspoon of marinade

¼ cup sliced almonds

 

In a bowl add Worcestershire sauce, mustard, grape seed oil, Sandra’s Spice, black pepper, sea salt and mix. Using a pastry brush coat the steak top and bottom. In a grilling pan over medium high heat, sear both sides or until it has reach desired doneness. See temperatures below for desired doneness.

 

Rare 130° to 135°F

Medium 155° to 145°F

Well Done 165° to 170°F

 

When steak is cooked, remove from heat and let sit for 5 minutes before serving and drizzle with wasabi dressing.

 

Using a pastry brush lightly coat the cut side of the romaine with grilling marinade. Place cut side down on to the grilling pan for 2-4 minutes and remove from heat.  

 

In a bowl add peppers, corn and mix with a teaspoon of grilling marinade.  Place on top of grilled romaine and top with sliced almonds. 

 

Wasabi Powder

http://www.amazon.com/EDEN®-WASABI-POWDER-88-OZ/dp/B005P0LEJG/ref=sr_1_9?ie=UTF8&qid=1441844629&sr=8-9&keywords=powder+wasabi

 

Sandra's Spice

http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Dgrocery&field-keywords=sandras+spice

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The information contained on this website and any third party links are for educational purposes only and not intended to treat, prevent or cure medical conditions. Always consult your medical provider before making any dietary changes.

 

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