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Grilled Steaks + Sweet Potato Mash + Brussel Sprouts

Grilled Steaks + Sweet Potato Mash + Brussel Sprouts

Every Sunday night, my husband, Marcus is in charge of grilling! Steaks have been our go to the last few weeks.

1. Because we loves steaks

2. He has literally PERFECTED his grilling skills for these steaks. I have had plenty of amazing steaks at some unbelievable restaurants but I am so serious when I say his are better! 

So this is Marcus's grilled steak recipe and I know y'all will enjoy. First things first: it is all about the beef. We have tried butcher shops, Whole Foods, Kroger, and everything in-between. Most of the time we end up disappointed. But about six months ago, he wondered over to the meat section at Trader Joes. We thought they looked pretty good and were pretty affordable, so we said, “why not?” Now when we tell people we get these from Trader Joe's, Their typical response is “Really, I never buy my meat from there.” Now we just laugh. Just because it isn't a fancy meat market which opened in the early 1900s doesn't mean they don't have great beef. You just have to know how to pick them and this is truly the most important step. Here are his tips for picking good cuts.

1.       Shape: This helps make sure they cook in a consistent manner. You want the cylinder look. Same circle on top as on the bottom. It should sit up straight.

2.       Marbling: Filets are lean cuts but picking steaks with just a little marbling (aka fat) will really add some flavor and increase the tenderness.

3.       Size: Try to get two that are the same thickness and weight. Since we aren’t chefs, it is pretty easy to overcook a steak. It is easier to just cook two steaks to one temperature. Keep the variables to a minimum. 

Now that you have picked you meats, it is time to season them.

Steak Rub Ingredients

  • Olive Oil

  • Salt

  • Fresh ground pepper

  • A little dash of onion and garlic powder. 

That is honestly it. Let the beef speak for its self.


Coat the steaks in olive oil. Be generous.

Crack fresh pepper and salt all over the meat (Top, Bottom, Sides). Go crazy with the pepper. Error on the side of too much. Lots will fall off in the cast iron.

Sprinkle some onion powder and some garlic power on the steaks.

Then push down a small indention in the steaks and add a little more olive oil.

Finally let the filets sit out for 15-30 minutes so they can rise to room temperature.

Now it is time to cook. The key is the cast iron...ON the grill! It creates the perfect crisp exterior. Generously coat the cast iron in olive oil, there should be a small amount standing in the bottom of the cast iron. (See picture)

Put the cast iron on a grill at medium high heat. (Around 500 degrees)

Cook each side for around 6 minutes (for medium).

Use a meat thermometer to obtain the optimal temperature. Remember, you can put a steak back on the grill but you can’t undo time on the grill.

Finally make sure you let the steak rest for 5 minutes after taking off!

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Sweet Potato Mash Ingredients

  • 2 Sweet potatoes (peeled and cut into fourths)

  • 1 tsp ground cinnamon 

  • Salt to taste


Boil the sweet potatoes until tender. About 10 minutes? Drain and mash with a potato masher, vitamin, immersion blender! Depends on the consistency you are going for. Add a dash of ground cinnamon and that is all! Of course you can add butter and they will taste even better BUT I don't cook with a lot of butter so I didn't add it. 

Bacon Brussel Sprout Ingredients

  • 1 bag of shaved brussel sprouts 

  • 3 tbsp olive oil

  • 2 slices of chopped bacon 

  • Salt and pepper to taste

  • A sprinkle of onion and garlic powder


Heat the pan with olive oil, add bacon, let cook it cook for a couple of minutes before adding the rest of the ingredients. Give it a good stir, cover and let it cook for about 7 minutes. They could be done..but we like the crispy so I let them cook for a little longer! 


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