After being stuck in our home for months, we are finally returning to some feeling of normal here in Minnesota. We are now allowed to go out to eat! Last week, I reunited with two work friends/coworkers whose faces I have only seen on video for months! I have always been a pretty introverted person (shocking, I know) so I didn’t realize until I was able to get together with friends again just how much I missed social interaction IN PERSON.
We went to lunch at a restaurant called Clive’s Roadhouse and there, I ate the most delicious steak bites. Little bits of charred steak with red onion, diced tomatoes and blue cheese. HOLY CANNOLI. My mouth is watering just thinking about it. It was one of those dishes that you eat and then you wish you could eat every day for the next week. Unfortunately, Clive’s is 30 miles from my home so I can’t just drive there every day for takeout! So, I had to take matters into my own hands and try to recreate the recipe at home.
Now…. I ran into a couple of issues. The store was out of red onion (how does that even happen?) and I ended up with grape tomatoes instead of roma tomatoes but I think I did pretty well!
My husband pretty much sticks to a carnivore diet so I cook steak every week. I have been using Market Pantry Steak Grilling Seasoning for a few months now and it adds such good flavor, and helps char the steak. It’s basically salt, pepper, garlic and paprika which is my normal go to seasoning blend. SO GOOD. So I tossed some of that on top of diced sirloin and got to charring!
2 sirloin steaks about 1lb each
1 sweet onion
Handful of grape tomatoes, diced
Crumbled Blue Cheese (I used about ½ cup)
1tbs minced garlic
Steak Seasoning (Salt, Pepper, Garlic, Paprika)
- Cut the steak into 1 inch cubes, pat dry with a paper towel and then season.
- Heat olive oil and minced garlic in a pan or skillet over medium heat.
- Cook the onions until soft then remove from heat and place in a bowl.
- Increase heat to medium high (around 6-7) add steak to pan in a single layer, don’t overlap the steak. Cook for about 4 minutes then flip.
- Once the steak is charred on both sides, remove from heat and add to a dish with the cooked onions. Add the next batch of steak to the pan and repeat until all steak is charred.
- Once all steak is cooked, add diced tomatoes and crumbled blue cheese and toss.
- Enjoy the taste bud dance that will follow!
We cook for the upcoming week, so my pro-tip: if you usually eat your steak well done (rethink that.. because why?) cook it to a medium doneness instead because then the steak won’t be as “chewy” when its reheated throughout the week! Filet mignon (no way did I spell that right) is even better for meal prep because it stays so soft and delightful after cooking.