Tuesday, January 31, 2012

Peppercorn Steak w German Red Cabbage & Mashed Sweet Potatoes

Last night I prepared a Paleo feast.  I made heavenly pan-seared peppercorn steaks with slow cooked German cabbage and rounded the whole thing out with some gently spiced sweet potatoes.  The rich steaks contrast perfectly with the sweet-tart flavor of slow cooked cabbage.  Mashed sweet potatoes with a touch of cinnamon and nutmeg make the meal seem both comforting and decadent.  This is sure to be a family favorite!

A nicely seared steak is one of my all time favorite meals

Peppercorn Steak Ingredients:
4-8oz top sirloin or flat iron steaks, about 1" thick (you will want to bring them to room temp prior to cooking)
1tbs butter, preferably organic or grass fed
1tbs macadamia nut oil
generous amounts of finely ground sea salt and freshly ground black pepper (or cracked peppercorns)

German Red Cabbage Ingredients:
1/2 head red cabbage, thinly sliced
1/2 sweet onion, diced
3/4c water
1/2c apple cider vinegar
1tbs butter, preferably organic or grass fed
1/4tsp allspice
1/8tsp cloves
1 bay leaf
finely ground sea salt to taste

Mashed Sweet Potato Ingredients:
3 large sweet potatoes, peeled and cut into 1" cubes
3tbs butter, preferably organic or grass fed
1/2c full fat coconut milk
1/4tsp cinnamon
1/4tsp nutmeg
salt to taste
1/2c toasted chopped pecans, for serving

1. First, prepare your cabbage:  Throw all ingredients into a large sauce pan and bring to a boil.  Then cover, reduce the heat to low and simmer for an hour.  You will want to stir occasionally to prevent burning.  Season with salt at the end.
2. Second, start your potatoes:  Bring a large pot of salted water to a boil.  Add your potatoes and boil until tender (the smaller the pieces the quicker they cook; mine took 10 minutes of boiling).  Drain all the water and return to the pan.  Add butter, coconut milk and spices.  Cover with a lid so the ingredients can heat up.  Then, using a hand held blender, whip the potatoes until they are as creamy as you like them.  Season with salt.  Serve with toasted pecans on top (Tip:  To toast raw pecans, spread them on a baking sheet in a single layer and bake at 350F for 10 minutes checking frequently to ensure they don't burn.  They are done when you can smell them).
3. Last, cook up your peppercorn steak.  Pat them dry with a paper towel and sprinkle them generously with salt and pepper.  Use more than you would think!  There is no such thing as over-salting a steak.  Heat your oil and butter in a large saute pan over high heat.  When it is very hot, add your steaks to the pan in a single layer.  Sear, without moving the steaks, for about 4 minutes.  Try to pick them up with tongs and if they lift easily and look nice and seared flip them and turn the heat to medium (otherwise leave them on a few minutes more).  For medium rare, remove the steaks when they reach 125-130F.  I like mine medium and they took 4-5 minutes more.  Let sit a few minutes before serving.
4. Serve your steaks with a big scoop of German cabbage and sweet potatoes sprinkled with pecans.  Enjoy!

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