I often feel like eating steak. For the last few months my staple protein has been skinless chicken thigh. That said I have been allowing myself red meat every now and then.
A few weeks ago I had an Angus rib eye fillet at Kingsleys steak and crab house. The steak was amazingly tender. That’s an onion ring on top 
Angus rib eye fillet with creamy potato mash and bearnaise sauce
Last weekend I had a Scotch rib fillet with prawns and calamari at the Canberra Southern Cross Club at Jamison. It was pretty awesome.
Scotch rib fillet with prawns, calamari and mashed potato (rustic style) with a bearnaise sauce
Tonight I wanted to cook myself some steak. This is a Scotch rib fillet from Coles. It’s sitting on a sweet potato stack. It’s topped with cheese and avocado and a side of roast pumpkin.
Steak, sweet potato, pumpkin, avocado and cheese
This was a very satisfying meal. The creaminess of the avocado and the juiciness of the steak went so well together.
Wow, a hundred times over!! Love the angus fillet. Yes, it is 7:00 p.m. here and I am a little hungry!!
I hope you got some steak Judy
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The only problem with steak is when you you take a break from eating it, it tends to cause a serious amount of pain for me personally.
Don’t get me wrong, I love the taste(anyone would) but in terms of it benefiting my body, I have to say it doesn’t really do much for me…again personally speaking.
I think like everything, a little bit in moderation. I vary my eating mostly between chicken and a little fish and save steak and pork for once every one to two weeks. Sometimes if I have some outings I may have a bit more steak than usual.
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Thanks for the ping back
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Thanks for the ping back
Mostly I like to roast pumpkin with the skin on. Low and slow helped with a little spray of olive oil and some cracked pepper. I also like mashing it with potato and sweet potato to make a creamy mash with real butter and a touch of cream or sour cream. Best of all in winter I love pumpkin soup. I cheat and start with some onions and bacon pieces for the flavour and then the pumpkin with some chicken stock. It then gets blended with some full cream and served with crusty bread. Pumpkin is not as starchy and because it’s sweeter, it helps me lose weight. I don’t need a lot and I can have it instead of potato.
I love the way you use pumpkin. Australians use it so much better than we Americans do!
Are there any particular recipes you could recommend?