It may still be chilly but a warm steak meal can keep the chill outside! Seasoning your steak with spices adds so much flavor you don’t even need a steak sauce for this one…round out the meal with some delicious zucchini fritters (your kids will love these I promise!) and your favorite potato or rice.  

Hide those vegetables in these yummy pancakes! They’re so tasty that your kids won’t know they’re eating something that’s good for them!! You can substitute the zucchini with carrots or another veggie and they’ll still love ’em!

Texan Steaks
2 pounds sirloin steak
1-2 tablespoon extra virgin olive oil
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon grill seasoning
1/2 tablespoon salt

Preheat oven to Broil. Place steak on a large plate; drizzle both sides with oil and seasonings. Allow to marinate until the broiler is nice and hot. Place steak on a broiler pan and place on the highest rack in the oven. Broil 2-4 minutes on each side (to desired doneness). Remove from the oven and cover with aluminum foil. Rest for 5 minutes to redistribute the juices. Dig in!

Zucchini Fritters
1 large zucchini
1 large egg
5 tablespoons flour
1 teaspoon baking powder
1 teaspoon salt
fresh ground pepper (to taste)
2 tablespoons canola oil
1 tablespoon butter

Slice off the ends of the zucchini and grate the zucchini into a large bowl. Add the egg, flour, baking powder, salt and pepper. Mix to combine well. Heat a large frying pan over medium-high heat; add 1 tablespoon canola oil and 1/2 tablespoon butter. When the butter has melted, lower the heat and add one large spoonful of the zucchini mixture to make each pancake. Cook each side 2-3 minutes or until nicely browned. Remove the pancakes and drain on paper towels; cover with aluminum foil to keep warm. Add remaining oil and butter and continue cooking the remaining batter.

Enjoy!

Linda~