Fall wrapped up
Sirloin Flatbread Wraps
½ cup balsamic vinegar
½ teaspoon ground allspice
1 pound boneless sirloin steak, trimmed of fat
2 large sweet potatoes
2 tablespoons grapeseed oil
2 teaspoons fresh thyme
½ teaspoon ground cinnamon
1 teaspoon sea salt
1 (15 ounce) can chickpeas, rinsed, drained and thoroughly dried
1 teaspoon ground cumin
½ teaspoon smoked paprika
4 garlic flatbreads
Toasted sunflower or pumpkin seeds
Preheat oven to 400 degrees F. Thoroughly wash and dry the sweet potatoes then slice them into bite-sized pieces. Add them to a mixing bowl and add 1 tablespoon grapeseed oil, 1 teaspoon thyme, ¼ teaspoon cinnamon and ½ teaspoon sea salt then toss to coat them and arrange them in a single layer on a baking sheet.
Using the same mixing bowl, add the dried chickpeas, 1 tablespoon grapeseed oil, 1 teaspoon thyme, ¼ teaspoon cinnamon, cumin, paprika and ½ teaspoon sea salt. Toss them and then arrange them on the baking sheet with the sweet potatoes.
Bake them for 25 minutes, stirring at least once. When the potatoes are tender, they are done. Remove them from the oven and set them aside.
In a small bowl, combine the vinegar, onion, worcestershire, chile powder and allspice. Place the sirloin in a large baking pan and top it with 2 tablespoons of the vinegar mixture, turning the steak several times to coat. Then let it marinate for 15 minutes while your potatoes and chickpeas are cooking, turning occasionally.
In a large nonstick skillet on medium-high, heat oil. Remove the sirloin from marinade and add it to the skillet. Cook the sirloin for 4-minutes per side. Transfer it to a cutting board and sprinkle it with both salt and pepper.
Add the remaining vinegar mixture to the skillet, bringing it to a boil on medium-high heat constantly scraping the bottom and sides of the skillet with a wooden spoon. Cook it for 1 to 2-minutes or until reduced by about half. Remove it from the heat and stir in salt and pepper.
With a sharp knife, thinly slice sirloin against the grain into small slices.
Wrap the flatbreads in a damp towel and warm them in the oven that is still slightly warm for about 2-minutes.
To assemble the wraps, top each flatbread with a portion of the sweet potatoes and chickpeas, add a few slices of the sirloin, seeds and arugula. I like to serve the reduction on the side but feel free to drizzle some on top of the ingredients before wrapping it up.
Shredded Brussel Sprouts
1 ¼ pound brussel sprouts
2 teaspoons olive oil, divided
½ yellow onion, diced
⅓ cup shelled pistachios, chopped
⅓ cup dried cranberries
⅓ cup parmesan cheese, grated
½ teaspoon ground pepper
Salt to taste
Cut the brussel sprouts in half through the root then slice them thinly.
Heat 1 teaspoon of olive oil in a large skillet set over medium heat, add the onions and cook, stirring occasionally until they are soft.
Add the remaining oil to the skillet and add the sprouts. Cook the sprouts, stirring occasionally until they are tender but still green.
Stir in the pistachios, cranberries, parmesan and pepper. Add as much salt as is desired and serve them warm.
Note: You could add the sprouts to the wraps, or just serve them on the side. Either way they are delicious.
Apple Pie Wraps
6 pieces of potato bread
3 tablespoons butter, melted
2 small apples, cut into cubes
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper and set aside.
Use a rolling pin, flatten the slices of bread.
Divide the apples between the bread slices and sprinkle each with 1 teaspoon of cinnamon sugar. Carefully roll the bread around the apples and place it in the butter, covering all sides. Next dip the rolls into the cinnamon sugar until they are well coated.
Place them on the baking sheet and bake them for 15 minutes or until they become crispy.
Allow them to cool before serving them warm.
Note: They go delicious with a scoop of vanilla ice cream.