Tag: steak

food

Weekend wrap up

Movin' it with Michelle

I don’t have a lot to report this weekend.

I worked both Saturday and Sunday, and despite 95% of my weekend being pretty darn good, the nurse that chewed my butt for THEIR lack of planning sorta sunk in, and hit me hard as the weekend wrapped up.  Somehow, it’s my problem that they failed to finish their competency paperwork in a timely manner, therefore locking them out of the testing they needed to perform.  Yet anyone who works in healthcare knows that it’s ALL about rules, regulations, and proper training to keep our patients safe.

Yet I don’t have a BSN in my signature block, so this nurse decided to let me have it.  I kept my composure on the phone, apologizing profusely for a whole lot of nothing that I did wrong, and hung up the phone in tears.  I chose to let this drain my joy…but only briefly.  I drove home in silence, and after my 30 minute commute I was calm and welcomed by my family.  Life was good again.  I dropped my purse on the counter, gave hugs to my youngest who had spent the night at her friend’s house the night before and poured myself in to my welcoming bed.  I slept for TWO hours, and it was glorious.

I woke up to my hubby and youngest cooking our traditional Sunday Supper.  A dinner I normally always prepare.  But they stepped in and saved the day.

Check it out:

Cabbage salad with cilantro dressing, paired with a yummy passion fruit cocktail!
Cabbage salad with cilantro dressing, paired with a yummy passion fruit cocktail!
Marinated steak served over a mango sauce, along with roasted potatoes and mushrooms, YUM!
Marinated steak served over a mango sauce, along with roasted potatoes and mushrooms, YUM!

I finished the night with day 11 of my ab challenge, a hot shower, and time spent in front of the fire.  Tomorrow I have at least a 16 hour work day on deck, so I will postpone my first run of 2015 until Tuesday.

Lastly I was featured on one of my favorite blogs today!  You can see it here!

My goal?  2 miles on the treadmill.  Who wants to join me? What’s your favorite running songs?  I need to update my play list!

Have a great week, Movers!

❤ Michelle

food, Recipes

Pan Seared Steak with rasberry/red wine sauce served with Root Vegetable puree’ and chopped salad

Movin' it with Michelle

Tonight, I’ve prepared a pan seared steak, with a raspberry/red wine sauce served with a root vegetable puree’ and simple chopped salad.

1-1-19Pansearedsteak
What you’ll need for the steak:
Top sirloin steak, or your favorite cut.
Extra virgin olive oil
Kosher salt and pepper
Drizzle both sides with the olive oil, and season liberally with kosher salt and freshly ground black pepper. Set aside.
What you’ll need for the root vegetable puree’:
Bring 6 cups of water to a boil in a medium sauce pan; while you are waiting, start chopping!
3 carrots, peeled and chopped in 1-2 inch pieces
1 medium white onion, chopped
4 medium sized red potatoes, peeled and chopped in 1-2 inch pieces
2 cloves of garlic, smashed
1 pat of unsalted butter
Kosher salt and pepper to taste
Boil veggies until fork tender, (NOT mushy) and place in your food processor and process on high until completely smooth. Cover, and set aside.
What you’ll need for the raspberry/red wine sauce:
1 box of beef stock, brought to a boil with 3 tablespoons of corn starch. (Add the corn starch right away when the stock is still cool or it will clump)
Season with kosher salt, pepper, and rosemary.
Chop one onion, and add to the liquid.
Add in about 2 cups of a good red wine (Pinot Noir or Merlot are two of my favorites for sauces)
Bring back up to a boil, then reduce to a simmer and let reduce down to about half the original amount. Strain the mixture, and put back on the heat. Add in one dollop of sugar free raspberry preserves (or fresh if you have them on hand would be even better!) and whisk until incorporated. Add another pinch of salt and pepper to taste, and let simmer.
Now it is time to sear your steaks. First, preheat your oven to 350 degrees, and line baking sheet with aluminum foil. Preheat a pan with extra virgin olive oil, to a high heat. Sear your steaks (don’t overcrowd the pan) to a golden brown, 3-4 minutes each side, and place on the baking sheet. Cook an additional 10 minutes in the oven, and let rest for 10 minutes before slicing.
While your steaks are finishing off in the oven, you can prepare your salad.
What you’ll need for the salad:
Romaine hearts, chopped finely
½ of a red onion, chopped
2 plum tomatoes, chopped
Kosher salt and pepper to season
Toss with your favorite dressing-I used a sugar free red wine vinaigrette
Plate as shown, drizzling the red wine sauce over the steak, serve, and enjoy!!!
Note-as an added yummy goodness I roasted some button mushrooms in the oven for about 20 minutes, drizzled simply with extra virgin olive oil, a splash of red wine, and salt and pepper. My daughter gobbled them down! Delish!