Chimichurri Steak, Potato and Salad Board

One word: Chimichurri. If you don’t make it on the reg, you should. It’s a healthy, delicious way to add flavor to almost anything. In this case, filet mignon. This, my friends is The Organic Kitchen’s Chimichurri Steak, Potato and Salad Dinner Board! 
(This post contains affiliate links off which I may make a commission. Your price remains the same)

Chimichurri Steak, Potato and Salad Board #chimichurristeak #paleo #whole30 #roastedpotatoes

The Steak and Chimichurri:

Tender, juicy filet mignon, seared on the cooktop and finished in the oven, drizzled in fresh lime chimichurri… simply dreamy. Chimichurri originated in Argentina and is usually a simple combination of onions, garlic, olive oil, green herbs, and lemon or lime juice. Totally worth the five minutes it takes to whisk together!

Chimichurri Steak, Potato and Salad Board #chimichurristeak #paleo #whole30 #roastedpotatoes

The Potatoes:

Crispy roasted potatoes are our favorite. We use ‘new gold’ potatoes for this board but you could also use fingerling or even sweet potatoes. We drizzle them in olive oil and sprinkle with sea salt and freshly turned black pepper and then pop them in the oven. While they roast, we prep the salad and cook the steaks. The whole meal takes about 50 minutes, from start to gloriously delicious finish!

Chimichurri Steak, Potato and Salad Board #chimichurristeak #paleo #whole30 #roastedpotatoes

The Salad:

Keeping it simple here: greens, apples, pecans, and your choice of feta or avocado and a light, lemon vinaigrette! What an exquisite meal!

Chimichurri Steak, Potato and Salad Board #chimichurristeak #paleo #whole30 #roastedpotatoes

This Meal is Adaptable!

I show this as a meal for two served on one platter, but of course you could make this incredible meal for two, four, or six and simply serve on plates!

Chimichurri Steak, Potato and Salad Board #chimichurristeak #paleo #whole30 #roastedpotatoes

The Recipe: Chimichurri Steak, Potato and Salad Dinner Board

What you need: a grilling pan, a rimmed cookie sheet and parchment paper. As always you need a good quality knife. I love my Wusthof Ikon 8″ Chef’s knife!

5 from 15 votes
Chimichurri Steak, Potato and Salad Dinner Board
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

A complete meal of steak, potatoes and salad! Serve on a board for two, or double/triple the recipe to feed a crowd.

Course: dinner
Cuisine: American
Keyword: date night, easy dessert recipe, Paleo recipes, potatoes, steak, whole30 recipes
Servings: 2
Author: Linda Spiker
Ingredients
  • 10 'new' gold potatoes (or any small variety), quartered
  • about 1/3 cup olive oil, divided
  • sea salt and freshly ground pepper, to taste
  • 2 tablespoons parsley, finely chopped
  • 2 Tablespoons cilantro, finely chopped
  • 1 small clove garlic, peeled and minced or grated with microplane
  • 1 small shallot, peeled and diced
  • zest and juice of one lime
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons honey (optional, whole30 please omit)
  • 2 6 oz filet mignon
  • 2 cups baby greens
  • 1/4 cups pecans
  • 2 Tablespoons feta (or avocado if living dairy free)
  • 10 slices apples
Instructions
  1. Preheat oven to 425 degrees and place one oven rack in upper third of oven and another rack in lower third of oven. Place a sheet of parchment on rimmed cookie sheet

  2. While oven heats: quarter potatoes, place on parchment covered cookie sheet

  3. Lightly drizzle potatoes in olive oil (about 1 tablespoon) and toss. Sprinkle with sea salt and pepper to taste, toss again

  4. Place cookie sheet on upper rack in oven and roast for 35-40 minutes or until potatoes are crispy and browned

While potatoes cook, do everything else:
  1. In a small bowl whisk together: 2 tablespoons olive oil, garlic, parsley, cilantro, shallot, pinch of sea salt and pepper, zest and juice of one small lime. Set aside

  2. In another small bowl whisk together salad dressing: 2 Tablespoons olive oil, 1 tablespoon lemon juice, honey (optional), a pinch of sea salt and a few turns pepper. Set aside

  3. Place greens, feta 9or avocado), nuts and apple slices on platter (or in bowl)

  4. Season both sides of steaks lightly with sea salt and pepper

  5. Heat an oven safe grill pan for three minutes on cooktop on high heat

  6. Add olive oil to pan, heat for 30 seconds. Add steaks to pan, turn heat down to medium and sear for five minutes

  7. Turn steaks and place in oven on lower rack, cook 4-5 minutes for rare, 5-6 minutes for medium rare, 8 for medium (note: every oven cooks differently. Your timing may vary) 

  8. Remove steaks from oven and allow to 'rest' for five minutes

  9. Toss salad in dressing, place on platter. Remove potatoes from oven and place on platter. Slice steaks, place on platter and drizzle with chimichurri, serve!

 

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Steak Au Poivre (Peppered Filet Mignon)

When it comes to steak, Filet Mignon is king. And when it comes to preparation, I am all about cooktop seared, oven finished Steak au Poivre!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Steak Au Poivre~ Peppered Filet Mignon #steakaupoivre #filetmignon #whole30 #paleo #keto

Don’t Be Intimidated by The French

“Steak au Poivre” is simply a steak seasoned generously with ground peppercorns and sea salt. It’s actually very easy to make, so don’t let the French make you think otherwise. Fancy doesn’t have to be hard or require any special skill.

Steak Au Poivre~ Peppered Filet Mignon #steakaupoivre #filetmignon #whole30 #paleo #keto

Let’s Talk Steak:

Filet Mignon is the most tender cut of beef there is. So, a simple seasoning of ground peppercorns and sea salt is all that’s needed to add superb flavor. But if you want to enhance this recipe a little more, I offer the option to top with garlic chive butter!

Steak Au Poivre~ Peppered Filet Mignon #steakaupoivre #filetmignon #whole30 #paleo #keto

Tips for Cooking the Perfect Filet!

  1. Allow filets to rest on the counter for 30-60 minutes so they can come to room temperature
  2. Allow the pan to heat for several minutes so that it is very hot when steaks are placed. You should hear the pssshhhhhh sound when that meat hits the pan!
  3. Sear on the cooktop then finish in the oven to perfection! I will give you the timing for perfect ‘done-ness’ in the recipe below.
  4. Allow to rest for five minutes once removed from the oven. This allows the juices to redistribute.

Steak Au Poivre~ Peppered Filet Mignon #steakaupoivre #filetmignon #whole30 #paleo #keto

The Pan I Use:

I use either a cast iron grill pan or my Anolon Tri-Ply Clad 12” Deep Ground Grill Pan. Both generate enough heat to create that caramelized finish you see in the photos below and both are safe non toxic options!

Steak Au Poivre~ Peppered Filet Mignon #steakaupoivre #filetmignon #whole30 #paleo #keto

The Recipe: Steak Au Poivre ~ Peppered Filet Mignon

Tips and what you need: a cast iron grill pan or Anolon Tri-Ply Clad 12” Deep Ground Grill Pan. I love Maldon Sea Salt and buy the tub to save money, You will need either a rolling pin or a coffee grinder (nothing fancy and totally cheap) to grind pepper corns.

5 from 14 votes
Steak Au Poivre~ Peppered Filet Mignon
Prep Time
10 mins
Cook Time
7 mins
Total Time
17 mins
 

Tender, flavorful filet mignon seared on the cooktop and finished in the oven to perfection!

Course: dinner
Keyword: beef, filt mignon, keto, Paleo, steak, whole30
Author: Linda Spiker
Ingredients
  • 2 tablespoons whole peppercorns (ground in coffee grinder or crushed with rolling pin until some are roughly ground and others are finely ground)
  • 2 6-8 ounce filet mignon steaks
  • sea salt, to taste
  • 1-2 tablespoons olive oil
Optional for Chive Butter Sauce
  • 4 tablespoons soft butter (or ghee)
  • 1 small clove garlic, peeled and minced
  • 1 tablespoon chives, chopped
Instructions
  1. If possible, remove steaks from fridge 30-60 minutes before cooking and allow to come to room temp. When ready to cook, preheat oven to 425 degrees and place oven rack in center position.

  2. Grind peppercorns in a coffee grinder (or use a rolling pin to grind them) until you have some finely ground and some partially ground peppercorns. Place pepper on plate in a thin layer. Press filets into pepper, turnover and press other side. If you love pepper, don’t be afraid to use a lot. If you are not a huge pepper fan, still use more than you ordinarily would. These are thick cut steaks and you will lose some pepper during cooking.

  3. Sprinkle filets with sea salt, to taste.

  4. Heat an oven safe pan on cook top on high heat for 4 minutes. (To sear the steak the pan needs to be really hot. When you place the steak on the pan, you should hear the pppsssshhhh sound.) 

  5. When pan is hot, pour a good layer of olive oil into pan. Lower heat to medium high. Add steaks to pan and sear for 5 minutes on first side. Using tongs, gently turn steak over, sear for one minute. Then put pan in preheated oven.

How to get the right 'done-ness'
  1. Let steaks cook in oven for 5 minutes for rare, 7 minutes for medium rare, or 8-9 minutes for medium. (note: this is a general guideline. Every oven cooks differently, altitude matters as does what kind of pan you use. Your time may vary, but once you figure out what works in your oven, you'll have it mastered!)

  2. (optional) While steaks are in oven, make chive butter sauce by using a fork to mash butter (or ghee) with garlic and chives

  3. When steaks are ready, remove from oven, plate and top with chive butter sauce. Let rest for 5 minutes to redistribute juices. (note: steaks continue to cook while resting, so trust the process and try not to cut into steak to check 'doneness'. Serve!

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Perfect Cooktop Filet Mignon!

Hello friends, I have a fabulous recipe for you today : Perfect Cooktop Filet Mignon!

National Cooking Day: A Celebration of Home Cooking!

I developed this recipe for www.PotsandPans.com to celebrate National Cooking Day. The National Cooking Day celebration was established to honor and commemorate the joys of home cooking. You know I am a big fan of home cooking as just one way to nourish ourselves and our family. When you make food yourself, you know exactly what goes in it. In this case it’s very simple: Grass fed Beef, Sea Salt, Pepper, Butter and Chives!

Perfect Cooktop Filet Mignon! #filetmignon #steak #paleo #whole30 #keto

 

Why Make Filet Mignon on the Cooktop?

In my humble opinion the best way to get steak exactly how you want it is by searing it on the cooktop in a grill pan and then finishing in the oven. I used a  Anolon Tri-Ply Clad 12” Deep Ground Grill Pan.

Perfect Cooktop Filet Mignon! #filetmignon #steak #paleo #whole30 #keto

Notice how searing in a grill pan creates a perfectly crispy exterior while the oven finish crates a perfectly done, tender interior…

Perfect Cooktop Filet Mignon! #filetmignon #steak #paleo #whole30 #keto

Finish in The Oven:

After searing on the cooktop place the grill pan in the oven to finish to your liking…rare, medium rare, medium…you call the shots.

Get The Recipe!

Get the full recipe and timing instructions for The Perfect Cooktop Filet Mignon here.

Perfect Cooktop Filet Mignon! #filetmignon #steak #paleo #whole30 #keto

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Grilled Skirt Steak and Veggies with Guacamole

Seriously…the platter dinners just keep coming. I can’t help myself. Do you blame me? Look at this amazing dinner! This is my newest platter meal, The grass fed Grilled Skirt Steak and Veggies with Guacamole. (This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Grilled Skirt Steak and Veggies with Guacamole #skirtsteak #grilledskirtsteak #whole30 #keto #paleo option!

 

YOU MAY BE WONDERING “WHY GRASS FED?”

I know beef companies proudly tout “corn fed” like it’s a good thing, but it’s not. Corn is not a cow’s natural food, grass is. Corn and other grains make cows sick and when they get sick they are pumped with antibiotics, which are passed right along to you. In fact, conventional grain-fed beef is twice as likely to contain dangerous bacteria resistant to antibiotics than grass fed beef. No bueno.

Grass fed cows make superior meat too. Yep, it tastes better and is better for you. The meat from grass fed cows is higher in the healthy omega 3 fats and lower in the inflammation causing omega 6 fats. And it’s nice to know these cows live a better life than those that live in overcrowded feedlots.

ButcherBox delivers grass fed beef right to your doorstep!

The Low Down on Skirt Steak

Skirt steak is a cut of beef that begs to be marinated. For this recipe I use a simple combination of olive oil, lime juice, garlic and dried spices. This marinade also works well for flank steak. Skirt steak and flank steak look similar but are actually different cuts of beef. Both have an intense beefy flavor and a strong ‘grain’ so they aren’t a super tender cut of beef...which is why they are so affordable! But there are a couple of things you can do to make sure this steak is as tender as possible: skirt steak should be cooked medium rare and very thinly sliced against the grain for maximum tenderness.

How do I Cut Against the Grain?

I want to point this out because I will get back to it later in the post. You can see quite clearly in the photo below the way the muscle fibers in this skirt steak are running (basically from the top of the photo toward the bottom). Ideally, after the meat is cooked you want to cut on a diagonal against the grain and cut very thin slices. This is the best way to ensure this steak is as tender as possible. We will circle back to this, I promise.

Grilled Skirt Steak and Veggies with Guacamole #skirtsteak #grilledskirtsteak #whole30 #keto #paleo option!

But Let’s Talk Veggies for a Minute

This steak is served with a whopping side of veggies! I am using spring onions, zucchini, corn cut off the cob (omit corn if grain free/low carb option desired), asparagus and cherry tomatoes.

 

When searing vegetables it’s important to start cooking the vegetables that take a little longer first, adding the ones that require less time as you go. It’s also important to have a really hot pan! Having a hot pan keeps the vegetables from getting too soft and browns the edges nicely.

Using a simple marinade, this grilled skirt steak with seared veggies and guacamole will become a favorite family dinner. It's easy enough for a weeknight meal, but pretty enough for company!

Our Other Side Dish? Chunky Guacamole!

This dish wouldn’t be complete without my Chunky Guacamole!

Now, Notice How I cut the Meat…

Yeah…exactly… I blew it! After totally wanting to stress how we cut against the grain, I cut the steak on the right WITH the grain! I thought about reshooting but decided it was actually a great way to show you what not to do! So, notice the striations on the cut of beef on the left and notice how I cut on the diagonal against the grain (like I am supposed to), then notice how I cut the steak on the right with the grain. The steak on the left was more tender because I cut it correctly. Now you know: slice thin cuts, AGAINST THE GRAIN. 

Grilled Skirt Steak and Veggies with Guacamole #skirtsteak #grilledskirtsteak #whole30 #keto #paleo option!

The Recipe: Grilled Skirt Steak and Veggies with Guacamole

Tips and what you will need: I use a large cast iron pan for searing vegetables. I grilled these steaks on my BBQ but you can also cook them indoors on a grilling pan.  Click to find my recipe for Chunky Guacamole and Roasted Mexican Potatoes.  To make Whole 30 or Paleo compliant omit corn.

5 from 11 votes
Skirt Steak and Grilled Veggies with Guacamole
Prep Time
3 hrs
Cook Time
15 mins
Total Time
3 hrs 15 mins
 

A delicious and quick gluten, grain and dairy free meal. Meat needs to marinate so allow time for that. You will cook meat and vegetables simultaneously, but start with veggies since they take a little longer.

Course: Main Course
Cuisine: Mexican
Keyword: date night, easy dinner recipe, grilling recipe
Servings: 2 servings
Author: Linda Spiker
Ingredients
  • Prepare guacamole ahead. If you are making potatoes start them 40 minutes before meat. links above
For Steak:
  • 1 lb skirt steak
  • 1/2 cup extra virgin olive oil
  • 3 tablespoons freshly squeezed lime juice
  • 3 tablespoons red wine vinegar
  • 2 cloves garlic minced
  • 1 teaspoon chili powder
  • 2 teaspoons onion powder
  • 1/8-1/4 teaspoon cayenne pepper (depending on how much kick you want!)
  • 1 teaspoon Sea salt
  • 1/2 teaspoon pepper
Veggies:
  • olive oil
  • 6 green onions, greens trimmed (leave three inches of greens above white onion)
  • 1 small zucchini, diced
  • 1 small bunch asparagus spears, trimmed and cut into 1 inch pieces
  • 1 cob off corn corn removed (use sharp knife to 'shave' kernels off cob, omit corn if living grain free)
  • 1/2 cup cherry tomatoes cut in half
  • Sea salt and freshly ground pepper to taste
  • Guacamole: see link above for recipe
Instructions
Steak Prep:
  1. Combine lime juice, olive oil, garlic and dried spices in a glass baking dish. Whisk.

  2. Place skirt steak in a dish, pour marinade over steak, turning to coat both sides. Place covered, in fridge for at least three hours or as long as overnight. The longer, the better!

  3. When you are ready to cook steak preheat grill to 400 degrees and prepare vegetables. Discard marinade and sprinkle steaks with sea salt and pepper to taste. Set aside while you start searing veggies.

Veggies prep:
  1. Heat a cast iron pan on high heat. When pan is hot add olive oil, coating the bottom of pan. When pan and oil are hot add onions and sear for 3 minutes, stirring occasionally.
  2. Add diced zucchini, cut asparagus and corn to pan. (This is when you want to add steaks to grill since they only take 4-6 minutes) Stir and continue cooking till edges of vegetables turn brown, lightly salt and pepper. Turn off heat. Add cherry tomatoes and stir.
Grill instructions: Grill steaks on BBQ at 400 degrees, 3 minutes per side. Or use a grill pan (link above):
  1. Pan Instructions: heat olive oil in pan on high heat, when pan and oil are hot place steak on pan. Grill 3-4 minutes per side. Remove and slice against the grain (see more detail in blog post) Serve with grilled veggies, guacamole and my roasted Mexican potatoes if desired.

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Post tags: Gluten free, grain free, dairy free

The Secrets to Making a Fantastic Burger!

Summer and a juicy grilled burger go together like peanut butter and jam… peas and carrots…or in this case, pepper jack and garlic aioli. And since it’s time to start gilling, here are The Organic Kitchen’s Secrets to Making a Fantastic Burger!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

The Secrets to Making a Fantastic Burger!

 

The Secrets to Making a Perfect Burger!

There are common mistakes made when making a burger that can take your burger from fabulous to dry and flavorless in no time. So read, learn and apply these tips my darlings and your next BBQ will be the talk of the town…for good reasons;)

The Secrets to Making a Fantastic Burger!

The Meat:

Don’t go for lean when it comes to a burger. Lean ground beef makes for a dry, flavorless burger. Keep it 80/20. Yup, 20% fat that is what I’m talking about! Don’t be putting your hands all over it either. Just take a portion of ground beef and form it into a patty with as little handling as possible. Over handling makes a burger less tender. If you can, use grass fed beef. Better for you, better for the planet.

ButcherBox delivers grass fed beef right to your door!

Size matters:

Make the patty a half inch wider than your bun. Otherwise when the burger shrinks on the grill it will appear miniscule, even with toppings. Six ounces of meat made about 3/4 of an inch thick should be just about perfect! Make sure the patty is flat so toppings will stay put.

Seasoning:

Always season after forming patties. Salt dries out food, so add it only to the surface instead of working it in. I use Maldons Sea Salt. And love my battery operated pepper grinder because I can handle the burger patty with one hand and season with the other! I usually keep seasoning simple, sea salt and pepper, most of the flavor comes from the toppings (recipes below)

The Secrets to Making a Fantastic Burger!

 

Prepping the Grill and Cooking:

Before firing up the BBQ, clean and oil the the grill. Actually it’s best to clean the grill after the last use. Simply remove whatever you have been cooking, turn off heat and scrape with wire brush. Then when you are ready to use the BBQ again, just use a paper towel with a little coconut oil on it to wipe down the grill and prevent sticking. And whatever you do don’t press on the hamburgers with your spatula! That presses out the juices that make a moist, flavorful burger. Cook at 400 degrees for 5-6 minutes for medium…that is how I like it. But if you like it well done then cook it for 10 minutes, I won’t judge you (well maybe a little;)

Now that you know how to make a perfect burger let’s talk toppings!

Of course you can choose whatever toppings you wish, but I will be offering you three recipe options below: A bacon cheeseburger with a fried egg, a cheese burger with grilled onions and blue cheese, and last but not least a Cali inspired burger with pepper jack, avocado, bacon and garlic aioli!

The Recipe: Three Fantastic Burger Recipes

Tips and what you will need: Homemade mayo or garlic aioli is a great addition to this burger. See my recipe here. If you don’t want to make your own mayo I recommend using a store bought version made with olive oil. If you are making the blue cheese burger, you will need to know how to caramelize onions! Want the recipe for the burger pictured above?

4 from 4 votes
How to Make a Fantastic Burger~ Three Recipes!
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Three recipes Inspired by The Rustic Burger Restaurant. Read "the secrets to making a fantastic burger" (above) before preparation.

Course: Main Course
Cuisine: American
Keyword: easy dinner recipe, grilling recipe
Servings: 1 serving
Author: Linda Spiker
Ingredients
  • PER BURGER: 6oz grass fed beef 80/20 ratio (20% fat)
  • Sea Salt
  • Pepper
  • aioli you can use store bought mayo or click the link above to make your own
  • hamburger buns
For Farm Burger add:
  • 2 slices of bacon per burger
  • shredded lettuce
  • tomato slices
  • one fried egg per burger
  • cheddar cheese or provolone
  • garlic aioli recipe link in blog post above
For Cali Burger add:
  • avocado slices
  • two slices bacon per burger
  • tomato slices
  • one slice pepper jack cheese per burger
  • arugula
  • garlic aioli recipe link above
For Blue Cheese Burger add:
  • caramelized onions recipe link above
  • blue cheese as much as desired
  • arugula
  • aioli recipe link above
Instructions
  1. Depending on what burger you are making have aioli, avocado, tomatoes, cheeses, caramelized onions (see link above) and bacon prepared in advance. If using a fried egg, make sunny side up right before burgers are done.
  2. Without overworking meat, form patties making them 1/2" wider than bun.
  3. Season with sea salt and pepper and set aside.
  4. Use a paper towel to wipe coconut oil on grill. Turn heat to 400 degrees.
  5. Cook meat to liking, place a slice of cheese on the burger the last minute of cooking. (5-6 minutes, flipping halfway through for medium)
  6. Remove from grill.
  7. Spread bun with aioli, place burger on bun, add suggested toppings above. Last , add the top bun spread with aioli!

Need Some Sides for Your Burger?

I have some suggestions: Corn Off The Cob, Mexican Street Corn, Simple Grape and Avocado Salad.

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