Mushroom & Steak Wrap

While visiting my parents in Virginia and taking advantage of the farmer's market in their town, we needed to do something for lunch.  My parents are supportive of our eating habits, but haven't decided it's time for them to take on the same dietary approach.  Growing up in the midwest, I can totally appreciate that after 50+ years of eating a certain way without any glaring health issues they aren't convinced what we are doing is necessary or right for them.  They usually will eat what we make, and like it, so that's one fewer meal full of grain and dairy.  We ended up with thinly cut NY strip, even though we were looking for sandwich steaks–the strip was on sale and they didn't have the other.  Either way, this was a great lunch that was filling and finished in under 15 minutes.

Ingredients

1.5 lbs thinly sliced steak

1 avocado, sliced

2 C sliced mushrooms

Romaine lettuce leaves

1 tbsp olive oil

Method

Heat olive oil in your cast iron skillet on a medium-high heat and sear steaks (seasoned with salt and pepper) for 3-4 minutes per side.

Sauté mushrooms in the skillet while steak rests, about 5 minutes, stirring regularly.

Slice steak into thin strips, and place steak and mushroom, with sliced avocado, in a romaine lettuce leaf.  Enjoy!

And don't forget to follow us on Facebook, Twitter, and Google+ for all the latest!

Bulgogi Inspired Skirt Steak

Bulgogi is one of my favorite Korean dishes.  Once upon a time when I tutored English to international students at a large, public college, my Korean student insisted that I must try it.  He was right.  It took me months to try it (at a street fair, nonetheless) but I'm so glad I did.  This recipe doesn't look absolutely fabulous, but trust me, the taste is there.  A wok would probably help the cooking process and the overall look, but alas, no wok yet.

Ingredients

1 and 1/2 tbsp coconut vinegar

5 tbsp coconut aminos

1 tbsp onion powder (we ground dried, chopped onion)

4 tbsp grated apple

1 tbsp pressed garlic

1/4 tsp ground ginger

2 pinches of ground black pepper

1 egg white

skirt steak

Method

Prepare the marinade of coconut vinegar, coconut aminos, onion powder, grated apple (we used our microplane), pressed garlic, ground ginger, black pepper and egg white.  I once read about the benefits of using egg white and baking soda to tenderize meat, but I just skip the baking soda.  Bonus points if you have a soda bottle in the house and separate your egg like this.

While that's going on you'll want to also slice your skirt steak into approximately 1/2" strips.  When you've completed both of these tasks, marinate the beef for approximately 30 minutes.

Once you've finished marinading the beef, preheat a skillet (or preferably wok if you have it) to medium-high heat with a tablespoon of olive oil/coconut oil/ghee.  Cook beef until heated through and then it is ready to serve.  

Enjoy over a bed of greens, or in a lettuce wrap.