Grilled Beef Shoulder Steak (Whole30) and Pancetta & Goat Cheese Stuffed Mushrooms (Primal)

 

shoulder steak and stuffed mushrooms

What to make?  What to make?  Our meals are usually determined by going through a quick assessment:

(a) Is Isak actually napping?

Yes: I can make something more involved.

No: The quicker the better…heat and eat!

(b) Is anything thawed?

Yes: Assess cut and size

No: See if anything can be quick-thawed…if not, it’s cafeteria time!  (sometimes I love living on a college campus–when I don’t have time to cook, the cafeteria is there to do it for me!

(c) Is it something that should have been started this morning in the crock pot?

Yes: Make a note and cook it tomorrow.

No: Take it out of the refrigerator and plan a meal!

(d) What kind of sides do we have?

Nothing: Make a stew or a meat/veg baked dish.

Lots of options: Pick a couple or use them all in a stir fry.

 

Tonight was no different.  I had a piece of beef shoulder steak (also called “London Broil”) that was thawed and ready for cooking.  I also had a package of big mushrooms, some pancetta, goat cheese, and grape tomatoes.  For the steak, I decided to do a basic sear in the cast iron skillet.  All the other stuff?  STUFFED MUSHROOMS!  When in doubt, if you have big mushrooms and a bunch of other random stuff that can be chopped up and mushed together, the answer is always stuffed mushrooms.  Always.

 

Grilled Beef Shoulder Steak

Serves 4

1-2 pounds beef shoulder steak

dry mustard

salt and pepper

 

1.- Heat cast iron skillet (or grill) to medium-high heat.

2.- Pat steak dry with paper towels.  Sprinkle dry mustard over the surface of the steak, brushing it over the meat.  Do this on both sides.  Salt and pepper liberally.

3.- Toss the steak in the pan and cook a few minutes on each side, depending on how thick your steak is.  Ours was about 3/4″ thick, and I cooked it about 2-3 minutes on each side.  Take it off the heat, cover the skillet with foil, and let it rest for 10 minutes.  Slice it and serve it up!

 

Pancetta and Goat Cheese Stuffed Mushrooms

12 large mushrooms, cleaned and stems removed

1/2 C pancetta, chopped small

1 clove garlic, minced

2 tsp parsley (or 2 Tbsp fresh chopped Italian parsley)

1/4 C diced grape tomatoes

1/4 C goat cheese

olive oil

ground black pepper

 

1.- Preheat oven to 425.  Grease glass baking dish with olive oil.

2.- Heat small skillet over medium-low heat.  Add 1 Tbsp olive oil and heat.  To warm oil, add pancetta and cook for 4-5 minutes.  Add garlic and saute another 2 minutes.  Remove from pan into glass bowl and let cool a few minutes.

3.- Add parsley, tomatoes, goat cheese, and pepper to pancetta mixture.  Mix well until slightly crumbly and well-combined.

4.- Place a small spoonful of the pancetta mixture into each mushroom cap.  Drizzle with a little more olive oil and crack a little more pepper over each cap.

5.- Bake for 13-15 minutes–serve immediately and enjoy!

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