Jenn Dolari @dolari@driveinsaturday.org

As much as I love cooking, my meal prep absolutely destroys my kitchen.

This Week's Meals - Zelda Spectacular (3/3): Energizing Glazed Meat.

Tastes SUPER salty, but at the same time, the glaze is SUPER sweet. Getting sweet-and-sour vibes from this dish.

# Energizing Glazed Meat

The Legend's Cookbook
5.0 servings

2.0 8 oz Filet Mignon steaks
4.0 strips strips bacon
Salt
Pepper
0.25 cup honey
2.0 cloves garlic (minced)
0.5 cup balsamic vinegar
0.25 cup brown sugar
1.0 tsp ground ginger
1.0 tsp dijon mustard
1.0 tbsp olive oil
2.0 tbsp salted butter
scallions (garnish)

1 - Preheat oven to 375°F.
2 - Mix balsamic vinegar with brown sugar, honey, ginger, and mustard in a medium saucepan over medium heat.
3 - Stir constantly until sugar has dissolved.
4 - Bring to a boil, reduce heat to low, and simmer until reduced by half, about 15 to 20 minutes. The glaze should coat the back of a spoon.
4. Rest meat until it reaches room temperature.
5 - Wrap the sides of the filet mignon with bacon and secure with toothpicks.
6 - Season both sides with salt and pepper to taste.
7 - In a cast iron skillet over medium high heat, add oil and garlic.
8 - Once garlic is fragrant, place the steaks bacon-side down. Cook bacon on all sides, about 1 minute per side.
9 - Sear the top and bottom of the filet mignon for 2 to 3 minutes per side or until nice and browned in the cast iron skillet using the bacon fat.
10 - Put 1 tbsp of butter on top of each steak and bake for 7 to 8 minutes.
11 - Remove and let rest for a few minutes.
12 - Pour on all the glaze your arteries can handle.
13 - Garnish with some scallions.

#zelda #thisweeksmeals

This Week's Meals - Zelda Spectacular (2/3): Meat and Rice Bowl.

The serving sizes are set up for my diet, and seeing as I'm diabetic, and nearly all this is rice, it makes for a small dish. Could use some green onions to drizzle on top. :)

# Meat and Rice Bowl

The Legend's Cookbook
5.0 servings

1.0 pound top sirloin steak (thinly sliced)
0.5 cup soy sauce
1.0 tbsp sesame oil
0.25 cup mirin
1.0 tbsp fresh ginger (minced)
3.0 cloves garlic (minced)
2.0 tbsp brown sugar
2.0 tbsp chili paste
3.0 whole scallions
pickled red onion (garnish)
1.0 tsp vegetable oil
1.0 tsp sesame seeds
1.0 cup short grain Asian rice
1.0 cup water

1 - In a large bowl, mix soy sauce, sesame oil, mirin, ginger, garlic, brown sugar, and chili paste.
2 - Add thinly sliced steak making sure to coat well.
3 - Refrigerate for at least 1 hour (or overnight).
4 - Add water and rice to a pot. Bring the water to a boil.
5 - Once at a boil, cover the pot and reduce the heat to medium. Wait five minutes.
6 - After five minutes, reduce the heat to low. Wait five minutes.
7 - After five minutes take the pot off heat. Wait five minutes.
8 - Chop scallion into small rounds.
9 - Remove steak from marinade and pat dry to remove excess.
10 - In a pan on high heat, add vegetable oil.
11 - Once hot, add steak and cook 1 to 2 minutes on each side. (You want to hear a nice sizzle and see a good golden brown color!)
12 - Add cooked rice to a bowl and top with meat.
13 - Garnish with sesame seeds, pickled onions, and scallions.