Flat Iron Steak with Butternut Purée and Brussel Sprouts


Have you seen the show Chopped? Several random items are thrown in a basket that the chefs need to prepare into a dish. Well, around here we sometimes play Chopped. It comes down to me having no idea what to make for dinner and sending hubby out to the supermarket. It’s fun to test my creative cooking skills (and luckily he usually picks pretty “normal” ingredients unlike on the show since he has to eat it).

In tonight’s “Chopped basket” was flat iron steak, butternut squash chunks, and brussel sprouts. I immediately knew that grilling was out of the picture since it’s been below freezing all day and I couldn’t handle the thought of going outside. I got to work on the stove and before I knew it, we were eating this delicious meal!

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Garden Veggie Topped Pork Chops with Pepper Purée

I don’t know why I don’t make pork more often. It is delicious and healthy! I think that as I grew up, trichinosis fears lead to overcooked and very chewy pork chops. When cooked right, it is juicier and more flavorful than chicken.
2 pork chops
1 small eggplant – slices into thick slices
2 small tomatoes – stems removed
1 red bell pepper – halved and seeded
3 Serrano peppers- tops cut off
2 Tbsp. olive oil
1/4 cup walnuts
1/4 cup sundried tomatoes
1/4 cup water
Salt & pepper to taste

1. Preheat grill to medium high. Grill peppers until cooked through – about 5 minutes per side.
2. Grill pork chops, eggplant, and tomatoes for 5 minutes per side.
3. While pork and veggies are grilling, in a food processor, purée red peppers, Serrano peppers, olive oil, walnuts, sundried tomatoes, water, salt, and pepper.
4. Plate pork chop, top with grilled eggplant and tomatoes, and top with pepper purée.