Doin' Some Cookin'... Grilled Steak with Tomatoes, Red Onion and Balsamic

Hurricane Harvey hit the Houston area hard and the start of the school year has been pushed back almost two weeks. With the start of the school year right around the corner this means Summer has unofficially ended. Due to this horrific storm, delayed start to the school year, and Labor Day we are firing up the grill to enjoy one more Summer meal by topping grilled steak with balsamic tomatoes and red onions.

Dinner will be on the table in less than 30 minutes.

If you have leftover Balsamic Tomatoes and Red Onions you can use the mixture to top toasted baguettes and crumble feta over the top. That would make for a deliciously simple lunch.

Grilled Steak with Tomatoes, Red Onion and Balsamic

From: Skinnytaste

Makes 8 Servings

Stars of the Show:

• 2 lb flank steak
• Sea salt, fresh cracked black pepper, and garlic powder, to taste
• 1 tbsp extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1/3 cup red onion, chopped
• 3-4 tomatoes, chopped
• 1 tbsp fresh herbs, such as parsley, oregano, and/or basil

And Action:

Pierce steak with a fork and season generously with salt, pepper, and garlic powder. Let sit at room temperature for 10 minutes.

In a large bowl, combine onions, olive oil, balsamic, salt and pepper. Let the onions sit a few minutes with the salt and balsamic mixture to let them mellow. Combine tomatoes and herbs. Taste and add more herbs if needed.

Grill steak on high heat for 7 minutes each side for medium rare. Remove from grill and let rest for 5 minutes before slicing. 

Slice thin on a diagonal and top with the tomatoes and serve. Enjoy! 

Doin' Some Cookin'... Roasted Stuffed Pork Tenderloin

Dinner date night worthy meal you can cook at home. This pork tenderloin is stuffed with bacon and spinach and roasted to perfection creating a juicy piece of meat before getting drizzled with a lemon parsley oil. A really classy meal that is worth lighting candles and dimming the lights. Hell, if you're not following Whole30 pop open a bottle of wine and serve with a side of Greek smashed potatoes. 

Roasted Stuffed Pork Tenderloin

Adapted From: Paleo Cupboard

Makes 4 Servings

Stars of the Show for the Pork Tenderloin:

• 1 lb pork tenderloin, butterflied and pounded thin
• 3 slices cooked bacon
• dried thyme, to taste
• sea salt and pepper, to taste
• onion powder, to taste
• 1 garlic clove, minced
• 4 cups spinach, wilted in bacon grease

Stars of the Show for the Lemon Parsley Oil:

• 2 tbsp olive oil
• 1/2 lemon juiced
• parsley, sea salt, and pepper, to taste

And Action:

Preheat oven to 375 degrees. 

Spread the spinach bacon mixture on the pork tenderloin and sprinkle the seasonings on top with the garlic. Roll the tenderloin and place on a baking sheet sprayed with nonstick cooking spray. 

Cook for 30-35 minutes or until the inside reaches 145 degrees.

While the tenderloin cooks mix the lemon parsley oil in a small bowl. 

When the pork is done cooking transfer to a cutting board and allow to rest for 10 minutes lightly covered in aluminum foil. Slice into rolls and serve with the lemon oil. Enjoy!