Sugar Turned On Me

The little booklet that came with my current blood sugar monitor noted that if I eat beef, I should stick to cuts with “loin” in the name, i.e. tenderloin and sirloin. As tenderlon tends to be out of my budget, it’s the latter that usually ends up in the freezer at home. Luckily, in the area we’re in, one can get sirloin caps for a decent price per pound (usually much better than price for the same meat cut into steaks.)

We’re planning a shindig of reasonable size next year, and in pondering what food to provide, I made a suggestion. My wife tweaked it, and the result was the following:

2 lbs. of sirloin, cubed and trimmed of fat
1 small white onion
1 small bulb of garlic
1 8oz package of mushrooms
1 small package of grape tomatoes
1 5oz bag of baby spinach.
Salt
Pepper
Olive oil
Red Wine (optional)
Additional seasonings

1)Take the cubed meat and marinate it overnight (or at least a few hours) in salt, pepper, your favorite seasoning blend, enough olive oil to coat all the meat and if you wish it, a little red wine. This will tenderize the meat as well as add more flavor to it.

2)On the day you’re cooking it, chop the onion into petal sized pieces or so. Peel the garlic. Take these and put them on the grill of your roasting pan (that slotted, two part thing that comes with the oven will work fine) and pile the onions, garlic, tomatoes, and mushrooms on it. Add salt, pepper and seasonings to your liking. Then add the marinated beef.

3)Roast everything in the oven at 350 for about 10-15 minutes, or until the beef looks browned and done to your liking.

4)Put a bit of the baby spinach down on your plate and put a good bit of the roasted goodness on top.

The above should make about 4 healthy servings. The same preparation could easily be used for bits of chicken or pork or sweet potatoes or any variety of “main dish” type items, with some small adjustment to the cooking times.

Enjoy.

Trackback URI | Comments RSS