Cast Iron Seared Buffalo Flat Iron Steak w/ Roasted Butternut Squash and Seasoned Blackeye Peas

June 25, 2019 at 6:38 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: Cast Iron Seared Buffalo Flat Iron Steak w/ Roasted Butternut Squash and Seasoned Blackeye Peas

 

 

For Breakfast this morning I fried up a few slices of Kahn’s Bologna, used a 1/2 slice of Kraft Deli Style Sharp Cheddar Cheese, and toasted a Thomas Light English Muffin. And I had myself a Breakfast Sandwich. Also had a cup of Bigelow Decaf Green Tea. Sunny and 82 degrees out today! That’s right, I said Sunny! They say no rain until sometime Saturday, I hope they are right. This area needs to dry out from all the rain. Got the cart out of the shed and did some yard work most of the day. Feels so good to be outside with sunshine! Yes, I had plenty of sunscreen on! So for Dinner tonight I had a Cast Iron Seared Buffalo Flat Iron Steak w/ Roasted Butternut Squash and Seasoned Blackeye Peas.

 

 

 

 

I had a Wild Idea Buffalo – 8 oz. Flat Iron Steak in the freezer, I sat it in the fridge overnight to thaw. I’m preparing it using a Cast Iron Skillet, my favorite way to prepare these Wild Idea Buffalo Steaks! I love the Cast Irons, from the stove straight into the oven! I love these Flat Iron Steaks, as I do all of the Wild Idea Buffalo Products. These are hand cut with no fat and so easy to prepare. I’ll need Extra Light Olive Oil, Dried Thyme, and McCormick Grinders of Sea Salt and Peppercorn Medley. I first rubbed the Steak with Olive Oil and then Seasoned it with the Thyme, Sea Salt, and Peppercorn Medley. I then cut the Steak in half, 1/2 for Dinner and the other 1/2 for Lunch tomorrow. Next I turned the oven on to 400°F.

 

 

 

 

 

I got my Cast Iron out and added a 1 tablespoon of Extra Light Olive Oil. Heated it on medium heat. When heated up I added the Flat Iron Steak to the skillet. I seared for 1 minute and flipped it over and cooked it another 2 minutes. Removed it from the heat and let it rest for 5 minutes. And Wow what a Steak! So juicy and tender, with that Wild Idea Buffalo taste that’s like no other. All their Buffalo are raised on the free range of the Great Plains grasslands. So good! I also Sauteed some Baby Bella Mushrooms. Sauteed in Extra Light Olive Oil and Blue Bonnet Light Butter. seasoned with Sea Salt, Pepper, Dried Thyme, and Parsley.

 

 

 

 

 

For one side dish I prepared Roasted Butternut Squash, easy recipe for some delicious Butternut Squash! I purchased 1 small package of Diced Butternut Squash at Kroger. They sell packages of it that they dice up. This is a lot easier than peeling and seeding one yourself, especially if you don’t have a good knife to cut it. I’ll need; 1 package of Diced Butternut Squash, Walnut Pieces, 1 tablespoons Extra Light Olive Oil, 1 1/2 teaspoons McCormick Grinder Sea Salt, and 1 teaspoon McCormick Grinder Peppercorn Medley.

 

 

 

 

 

To prepare it; Preheat the oven to 400 degrees F. Place the Squash on a sheet pan and drizzle with the Olive Oil, add the Walnut Pieces, Salt, and Peppercorn and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the Squash is tender, turning once with a spatula. And done, very easy to prepare. With the small amount of Seasoning and Olive Oil, it really brings out the flavor of Butternut Squash! The Walnuts work perfect with the Squash. I really love Butternut Squash! Then I also baked a loaf of La Baguetterie Roasted Garlic Oval Bread. For Dessert later Jello Sugar Free Dark Chocolate Pudding topped with Coll Whip Free.

 

 

 

 

Then for another side dish I heated up a can of Margaret Holmes Seasoned Blackeye Peas. If you are a fan of Blackeye Peas, like myself, you’ll love these! Just emptied the Peas into a small saucepan, covered, and heated to a boil. Reduced the heat, stirred. Simmer until ready to serve. Nice size Peas and Seasoned just right! I also baked a loaf of Italian Bread that I had purchased at Walmart Bakery. For Dessert later tonight a few slices of a Honey Crisp Apple.

 

 

 

 

 

 

 

 

Wild Idea Buffalo – FLAT-IRON STEAK 8 OZ.
We carefully fillet our flat irons from the upper shoulder blade of the primal chuck. The flat iron has recently become a favorite on restaurant menus due to its high quality and flavor. The flat iron steak is what many chefs consider a best-kept secret of steak cuts. 8 oz.
https://wildideabuffalo.com/collections/steaks/products/flat-iron-steaks

 

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Bonnie Brazil

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