So last night’s dinner was the best I’ve had in a while! We ate steak with sun-dried tomato topping (see recipe below). Cook the steak however you would like then add this mixture. Yummm!!! As a side we had kale chips (recipe below)! These are pretty baller. Some of them were still a little droopy after baking so my friend Kirby advised me to add some salsa (recipe below)/guacamole.
Holly Jeebs these were so good. ENJOY!
From everyday paleo: I love this website, because she involves the family!
Sun Dried Tomato Topping
In a food processor throw in 1 jar of sun dried tomatoes and 1/2 a jar of garlic stuffed green olives. Pulse until roughly chopped and serve on top of steaks.
- olive oil
Preheat oven at 355. Wash kale, remove stems and cut kale into medium sized pieces. Mix olive oil, kale, and spices (I used salt, pepper, cayenne pepper, and garlic) in a bowl. Line a baking sheet with foil and place kale on sheet in a single layer. Bake for 12 minutes.
1 small mango, peeled and chopped
1 large tomato, seeded and chopped
1 red onion, chopped
1/4 cup fresh cilantro, chopped
1 small jalapeno pepper, seeded and finely chopped
2 tbsp lime juice
Salt and pepper to taste
Carefully peel mango and slice flesh from seed. Follow above instructions to peel tomato and coarsely chop. In a food processor, combine chopped red onion, cilantro, jalapeno pepper, and lime juice. Pulse until coarsely ground. Add mango and tomato and pulse until desired texture is achieved. Add salt and pepper to taste and adjust any other ingredients as necessary. Pour into serving dish and refrigerate for 1 hour before serving.