The Holidays are here! To me the Holidays are all about Fun, Family & FOOD!
However, we have to be careful to not over indulge ourselves and set ourselves up for an unhealthy New Year… so how can we make delicious food for the Holidays that is also nutritious and satisfying?
This recipe checks ALL of those boxes. Australian beef is the BEST quality grass-fed beef and lamb I’ve ever tried. It’s not only grass-fed, it’s grass-finished (which you really can’t get in the USA) – oh and you can find it easily HERE.
What you’ll need:
1 – 1.5 lb Aussie grass-fed ribeye
1 bunch organic collard greens
1 bag fresh cranberries
1 can organic cranberry sauce
1 red onion sliced thinly
1 LRG blood orange (zest and juice)
Olive oil
Salt & pepper
Ice & water
Spices for sauce/glaze:
1 tsp each: cinnamon, pink Himalayan salt, ground cloves, allspice
¼ cup monk-fruit sweetener aka sugar
½ tsp cayenne pepper & ground pepper
Zest & juice of 1 blood orange (may need 2 if they are small)
Let’s get cookin’
Heat grill to medium high heat. Simply season steak with olive oil, salt & pepper. Let sit at room temp for 30 minutes.
Boil water in a shallow pan. Prepare a bowl with ice cold water (ice bath). Blanche the collard greens (5 – 10 seconds per side) and submerge in ice bath. Blot dry with paper towel and lay flat. Slice into 1” x 3” strips.
In medium dutch oven place cranberry sauce, fresh (rinsed) cranberries, juice, rind, and spices, and simmer on low-medium heat – covered – until cranberries start to pop. Uncover, reduce to low for 15 minutes. Stir often.
Grill steak until medium rare. Remove from grill and let sit for 5 – 8 minutes before slicing into 1”x 2” slices. Wrap collard strips around steak (with a small drop of glaze on steak) and top with a drop of sauce.
Plate wraps on a circular plate with a small ramekin of glaze in center!
Wishing you LOTS of Love & Yum for a deliciously healthy Holiday Season!
XO,
Lindsay