It's September 11. It's a day to remember and a day for families to cherish time together. The sun is still shining for many of us so it's a great time to BBQ and health and wellness are on our minds. Tonight's dinner is the perfect combination of amazing flavor and good health. Cherish every moment of today knowing that this delicious dinner is in your future. Grilled steak, cherry tomatoes, black beans, couscous and pumpkin seeds all top a mountain of fresh romaine lettuce, with an amazing gorgonzola cream to finish it off. Tonight's dinner will leave only good memories.
Serves 4
20 minutes
Ingredients:
1 1/2 pounds rib eye steak
2 tsp. sea salt
2 tsp. black pepper
1 head romaine lettuce
2 cups couscous, cooked (substitute quinoa if desired)
1 can black beans
1/2 cup dry roasted pumpkin seeds (pepitas)
1/2 cup green onions, finely chopped
12 cherry tomatoes, halved
Gorgonzola cream (recipe to follow)
Make Dinner:
Wash and dry lettuce. Chop into bite size pieces.
Cook couscous according to package directions, about 10 minutes. Set aside. While couscous is cooking, heat BBQ to medium high. Sprinkle steak with salt and pepper and grill over medium high heat 5-10 minutes per side, depending on taste. While steak is cooking, heat black beans in a medium saucepan until just heated through.
Arrange lettuce on 4 large dinner plates, about 2 cups of lettuce per plate. Cover lettuce with 1/4 sliced steak, 1/4 cup cooked couscous, 1/4 cup black beans, 1/8 cup pumpkin seeds, 1/8 cup green onions and 8 cherry tomato halves. Drizzle each salad with 1/4 cup of gorgonzola cream.
Gorgonzola Cream
5 oz. gorgonzola cheese, crumbled
3/4 cup half and half
1 tsp. black pepper
In a medium saucepan, heat cheese crumbles, half and half and black pepper over medium low heat until cheese begins to bubble. Stir periodically to blend sauce. Simmer over low heat for 10 minutes. Serve immediately.
Serves 4
20 minutes
Ingredients:
1 1/2 pounds rib eye steak
2 tsp. sea salt
2 tsp. black pepper
1 head romaine lettuce
2 cups couscous, cooked (substitute quinoa if desired)
1 can black beans
1/2 cup dry roasted pumpkin seeds (pepitas)
1/2 cup green onions, finely chopped
12 cherry tomatoes, halved
Gorgonzola cream (recipe to follow)
Make Dinner:
Wash and dry lettuce. Chop into bite size pieces.
Cook couscous according to package directions, about 10 minutes. Set aside. While couscous is cooking, heat BBQ to medium high. Sprinkle steak with salt and pepper and grill over medium high heat 5-10 minutes per side, depending on taste. While steak is cooking, heat black beans in a medium saucepan until just heated through.
Arrange lettuce on 4 large dinner plates, about 2 cups of lettuce per plate. Cover lettuce with 1/4 sliced steak, 1/4 cup cooked couscous, 1/4 cup black beans, 1/8 cup pumpkin seeds, 1/8 cup green onions and 8 cherry tomato halves. Drizzle each salad with 1/4 cup of gorgonzola cream.
Gorgonzola Cream
5 oz. gorgonzola cheese, crumbled
3/4 cup half and half
1 tsp. black pepper
In a medium saucepan, heat cheese crumbles, half and half and black pepper over medium low heat until cheese begins to bubble. Stir periodically to blend sauce. Simmer over low heat for 10 minutes. Serve immediately.
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