Hi there. Welcome back! We’re doing a weekly series that publishes every Thursday wherein we are cooking through one of our FAVE cookbooks : Eat Happy! If you missed the intro post you can click on over here to read that.
We are starting with the very first recipe and working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook. We WILL be sharing our experience during the whole process and our opinion of the outcome. So thanks for stopping by…and let’s dive in to this week’s recipe shall we?
Hey y’all hey. It’s after five and I am FINALLY sitting down to write this blog. And listen. Let’s be real honest. I literally just cooked this bad boy about 30 (ish) minutes ago. The steak was rubbed down around one and marinated all afternoon though.
And then also – I don’t know if you guys are regulars or if you’ve been here from the beginning of this series, BUT if you are, you may remember how I mentioned that I’m just not a big fan of big slabs of meat. I know, I know. That sounds silly. It’s how I roll though.
The flavors of this dish are allllll up my alley. Obviously, while I was making it I was having fantasies of letting it chill then slicing it super thin and making a taco with it. A taco minus the actual taco of course. A taco bowl. You know: a little bit of shredded lettuce, some guac, salsa, cheese, sour cream, and black olives. YUM
Did I just commit some kind of steak treason? 😉 ALSO, I did not garnish with cilantro. It’s fo sho not my thing. I hate how it smells and tastes. Anyone else feel that way about cilantro?
A little confession: Because I never cook slabs of mean – I’m a little insecure about how my steak looks. Thinking of sharing these pictures makes me just as nervous as the idea of posting a picture of myself in a bikini. LOL Be kind and gentle with me and when you think your steak judgy-ments.
But yeah. I did the damn thing and cooked this steak. It is super delicious. I will not lie though – I ate a couple pieces then stuck it in the fridge to chill and decimate with my taco idea later on tonight. 🙂 🙂
And as always – Anna’s recipes are simple and easy to follow. I cannot ever express how much I appreciate that. This one was so simple that I could for sure come home and tackle it in a reasonable amount of time with little effort on a busy week night which is a major plus when you have to corral and take care of a five and two year old. But what I appreciate the most? The fact that I can feel good about putting this meal in my body since there are no sugars or grains in it.
Thanks so much for coming by today! Tell me, how do YOU feel about slabs of meat? If you have Eat Happy, have you cooked this recipe yet?