A dinner fit for a queen! Whoever thinks diamonds are a girl’s best friend has obviously never met me. My jewels come in the form of FOOD. This style of rubies and pearls are radishes and pearl onions. See what I did there? A steak with a cute and classy title like this is sure to win the heart of any primal lady.
- 1 package radishes
- 1 package pearl onions (fresh or frozen)
- 2 8 oz grass fed beef steaks
- 4 parsley and/or rosemary sprigs, leaves chopped
- olive oil
- sea salt & pepper to taste
Defrost your onions if you bought them frozen. You can just put the bag in a pot of warm water for a bit while you prep the other ingredients. If you don’t defrost them they will create a lot of water while baking. This will steam your veggies more than it will roast them. Soggy, much?
If you use fresh pearl onions then I give you major kudos because peeling those things is definitely not how I’d like to spend my time in the kitchen. 😉
If necessary, defrost the pearl onions. Cut the radishes in half one time. Toss the radishes and pearl onions in olive oil and chopped parsley and/or rosemary. Sprinkle with sea salt and pepper. Place in oven-safe dish and roast at 375 degrees for 25-30 minutes.
Meanwhile, season your steak with S&P or whatever seasons you choose. If it is grass fed you shouldn’t need to season it too much. The beef is delicious enough!
In a cast iron pan, place ROOM TEMPERATURE steak on medium-high heat. Cook on each side for about 3 minutes depending on the thickness and how you like your steak. Whatever you do, don’t cut into it while it’s cooking. I saw someone do this once and a part of my soul died. Anyways, everyone likes their steak cooked differently – kinda like eggs. So, cook for about 3 minutes each side and then poke the meat to see if it feels too soft, then leave it on another minute.
When finished, let the steak rest for 5 minutes before cutting into it. Keep all those juices in! Your veggies will be ready and then it’s time to….. wait for it….
…time to MANGIA!
- Paleo Chicken Cacciatore
- Ramped-up Sea Scallops