Grilled Sirloin with Herbed Goat Cheese

Grilled Sirloin with Herbed Goat Cheese



  • 2 Top Sirloin Butt Steaks
  • 2 ounces Raw Amish Garlic and Chives Goat Cheese
  • 2 tablespoons Beef Tallow
  • 1 package sliced white mushrooms
  • 1 yellow onion, thinly sliced
  • Salt and pepper to taste


  1. Rinse steaks under cold water and pat dry with a paper towel.

  2. Allow steaks to come to room temperature.

  3. Preheat the grill to high heat.

  4. In a non stick frying pan, heat tallow on medium heat.

  5. Sautee mushrooms and onion, seasoning with salt and pepper, until onions are translucent, and mushrooms have softened.

  6. Grill steaks 6 minutes a side.

  7. Place cheese on steaks after the initial flip to allow melting during the remaining time.

  8. Top with sauteed mushrooms and onions, and serve.

Sausage & Egg Breakfast Bites

Here’s a nice, versatile way to prepare eggs. I used onions and red and green bell peppers, but any vegetable will do. You can eat them cold or hot, but I prefer them hot.

Sausage bites

Sausage & Egg Breakfast Bites


  • 1 small bunch of dark greens, such as kale, Swiss chard, beet greens or spinach
  • 1-2 cups of crumbled, uncooked sausage
  • 8-10 eggs
  • a small bunch of parsley or other fresh herb


  1. Preheat the oven to 375 F.

  2. Slice the greens into thin strips (if using kale, removed the stems). Saute in oil or butter over medium heat for several minutes, then add the crumbled sausage.

  3. Continue to saute until sausage is basically cooked, then turn off heat.

  4. Whisk the eggs then stir in the parsley, kale and sausage.

  5. Pour into a greased 8?ó8 pan. Bake 20-25 minutes.

  6. Let cool slightly before cutting into squares.

Moqueca De Peixe

Here’s a nice fish stew. I used Dover Sole and also added some shrimp (mainly because I had some leftover shrimp I needed to use). I also doubled the recipe because I like leftovers. If you do the same, you don’t have to double all the vegetables unless you want to. I also didn’t have dende oil (palm oil), so I just used all olive oil.


Moqueca De Peixe (fish Moqueca)


  • 2 lbs. fish (any white fleshed fish like red snapper, grouper or red fish)
  • 1 lime
  • 1 small tomato roughly chopped, 2 medium tomatoes sliced into thin rounds
  • 2 bell peppers (1 green and 1 red) sliced into thin rounds
  • 4 tablespoons roughly chopped fresh cilantro leaves
  • 1 small onion roughly chopped, 1 large onion sliced into thin rounds
  • 2 garlic cloves
  • 1/4 cup olive oil
  • 1/4 cup dende oil
  • 1 cup coconut milk
  • pickled jalapenos thinly chopped, to your taste
  • 2 teaspoons salt


  1. Cut the fish into 2-inch pieces.

  2. Combine 1 small tomato, 1 small onion, 2 tablespoons of chopped cilantro, 1 teaspoon of salt and 2 garlic cloves in a food processor and process until pieces are very small. Mix it with juice of 1 lime.

  3. Cover both sides of the fish with this mixture and marinate in the refrigerator for 1 hour.

  4. Use the half of the bell peppers, tomatoes and onions cut into round slices and half of the remaining cilantro to make layers on top of each other in a large saute pan.

  5. Cover those layers with the fish and the marinade.

  6. Make other layers with the remaining bell peppers, tomatoes, onions and cilantro to cover the fish. Add the jalapenos (I use 1 teaspoon for mild flavor).

  7. Drizzle everything with olive oil and dende oil. Add coconut milk and 1 teaspoon of salt, stir, cover with a lid and cook over low heat, until the flesh starts to flake, about 20 minutes.

Hanger Steak with Caramelized Onions, Mushrooms, and Pan-Roasted Potatoes

Sometimes, but not very often, it isn’t all about the sauce. Sometimes it’s the sides. Steak, frites, caramelized onions, sautéed mushrooms. Need I say more.


Fried potatoes

Hanger Steak with Caramelized Onions, Mushrooms, and Pan-Roasted Potatoes


  • 1 1/2 lb. medium white potatoes, scrubbed
  • 2 tablespoons unsalted butter
  • 1 1/2 tablespoons olive oil
  • 3 tablespoons chopped fresh flat-leaf parsley leaves
  • Perfect Saute Seasoning or salt and freshly ground black pepper
  • 3 tablespoons unsalted butter
  • 2 onions, sliced into 1/2 inch-thick rings
  • 3/4 lb. cremini mushrooms, wiped clean, trimmed, and sliced
  • Perfect Saute Seasoning (1/4 cup + 2 tablespoons salt blended with 1 teaspoon finely ground white pepper) or salt and freshly ground white or black pepper
  • 3 tablespoons chopped fresh flat-leaf parsley leaves (optional)
  • 2 teaspoons olive oil
  • 4 (7-ounce) hanger steaks
  • Perfect Saute Seasoning (1/4 cup + 2 tablespoons salt blended with 1 teaspoon finely ground white pepper) or salt and freshly ground white or black pepper


  1. To make the potatoes: Put the potatoes in a large pot and add salted water to cover. Bring to a boil. Cook the potatoes until just barely tender, 20 to 25 minutes. Drain and cool. Slice the potatoes into 1/4 inch-thick matchsticks.

  2. Preheat the oven to 450 degrees F.

  3. To crisp the potatoes, in a large skillet over medium heat, heat 1 tablespoon of the butter with the oil. Add the potatoes to the hot skillet and cook, tossing occasionally, until golden brown all over, about 10 minutes. Toss the potatoes with the remaining 1 tablespoon butter, the parsley, and the seasoning. Cover to keep warm, or transfer to a platter and tent with foil.

  4. Meanwhile, prepare the mushrooms and onions: In a skillet over medium-high heat, melt the butter. Add the onions and cook, stirring occasionally, until softened and translucent, 3 to 5 minutes. Add the mushrooms and cook, stirring, until they are browned and tender, 7 to 8 minutes. Sprinkle with seasoning and parsley, if using, and cover to keep warm.

  5. To cook the steak: Heat the oil in a cast-iron pan over high heat until very, very hot, at least 5 solid minutes. Sprinkle the steaks all over with the seasoning. Sear the steaks in the pan until well browned on all sides, about 2 minutes per side. Transfer the steaks to the oven and roast until desired doneness is reached, about 3 more minutes for rare (115 degrees F on an instant-read thermometer) and 5 for medium-rare (120 degrees F on an instant-read thermometer). Transfer to serving plates, tent with foil, and let rest for at least 3 minutes before serving with the potatoes, mushrooms, and onions.

Primal Pot Roast

For dinner, I made the Primal Pot Roast from The Primal Blueprint Cookbook. The recipe is on page 16.

It was very good, but the one change I would have made would be to replace the beef stock with veal stock. Unfortunately, I was all out. I’ll be making more soon because it adds so much to the dish.