Recipe – Steak with potato and zucchini

I need my nutrients, need them. When I don’t get them, I feel like poopoo caca. So, I want to get my nutrients as quickly and tasty as possible, without drinking them, of course!

When my children were young, I watched a TV show called “Chopped.” Established chefs are given a basket with odd ingredients inside (and whatever is in the pantry and fridge) and they have to do an appetizer, entrée or dessert with whatever is in each basket, under a time constraint. I worked in restaurants for 11 years because it was easier, with my narcolepsy, to work on my feet but I never learned how to cook. Watching a few seasons of this show, made me more adventurous in the kitchen, faster from start to finish, and less afraid to experiment with different tastes. I highly recommend it for becoming a better cook. You can find a bunch of episodes here: https://www.youtube.com/results?search_query=chopped if you’re so inclined.

Another huge time saver, and used daily item, is my NuWave oven. It’s great for steak, chicken, even turkey with the extender ring. It’s a bit of a pain to clean but everything comes out so juicy on the inside and the perfect amount of crispy and/or brown on the outside, I swear by it. Not to mention in Los Angeles it’s often 100 degrees outside and who wants to be using the stove or oven? This oven barely heats up the corner much less the room. It’s fast too. 12-14 minutes for steak, depending on how thick it is. I love it sooo much, I have 3 :).

The goal for me with dinner is always time, flavor, nutrients. Get it done fast, have it taste good and be good for me. This recipe hits all the high points.

If you don’t have a Nuwave oven, you can probably do this in your oven or a toaster oven. This recipe is for 2 people. You can do them one at a time but you’ll need to add time for the veggies.

What you’ll need:

1 lb grass-fed steak

1 small (or 1/2 of large) sweet potato, sliced thin like potato chip

1 small (or 1/2 of large) zucchini, sliced thin like potato chip

1/8-1/4 cup onion, sliced or diced, your choice

2 cloves of garlic, minced or chopped, your choice

Kerrygold butter, sliced thin (as much as you would use normally on potato/veggies)

Optional: Onion powder, italian seasoning – just a quick shake

 

In a rectangular glass baking dish, on the left half, goes the sweet potato slices – layered, the right half the zucchini – layered. Drop the onion lightly on the sweet potato and heavy on the zucchini. drop the slices of butter on the top of both. Sprinkle garlic with a focus on the butter. Shake a bit of onion powder on the sweet potato, a bit of italian seasoning on the zucchini.

 

 

Bake in the Nuwave for 7 minutes. Stir each separately, cook 5-10 more minutes depending on how soft you want the veggies (and how they look!).

 

 

You can start the steak the same time you start the potato if you have a second Nuwave or if you’re grilling the steak and roasting the veggies in oven. Note, although you “can” cook them both in the same Nuwave, I recommend against because the meat drips into the veggies underneath = not as yummy.

Place the veggies on the bottom of your plate and the steak on top. I like to chop up my steak in the kitchen because my arms hurt using the knife at the table and I’d rather focus on enjoying my food.

 

That’s it, about a half hour total and you’ve got a restaurant quality meal for two.

 

If you’re interested in buying a Nuwave oven, there’s a link to one my store, here.