Recipes

How to Smoke Sirloin Steaks on the Traeger Step by Step with Images

How to Smoke Sirloin Steaks on the Traeger Step by Step with Images

When you have some quality meat, you need to make sure you are cooking it right because along with lumber and gas, meats are not cheap right now. I started with some sirloin steak from a meat pack I recently ordered from our local meat market. Here is how to smoke sirloin steaks on the Traeger and it is so simple!

dry brine steak

The night before or a few hours before, I dry brine the meat. Dry brining is done by adding a decent amount of kosher salt to the meat and setting it in the fridge for a few hours or overnight. This will benefit you hugely with moisture.

steaks on the smoker

When you are ready to cook, preheat the Traeger to 225˚ and I used some Hickory pellets, but with steaks, it is your preference. While the smoker preheats I grab the steaks and rub gently with some olive oil then add my favorite rub. This Suckle Busters 1836 Beef Rub is my favorite for steaks and burgers. It is a black pepper, Texas rub.

It will take about an hour to get your steaks up to the right temp. In this recipe I reverse sear. Reverse sear means you give the steaks some high heat AFTER smoking/grilling them. Because we reverse sear, you will want to pull your steaks off of the smoker 10 degrees below your final cook temp desire. I included your final temp suggestions below:

  • Rare 125˚
  • Medium Rare 135˚
  • Medium 145˚-what I cooked to
  • Medium Well 150˚
  • Well Done 160˚
sear steaks

Once my steaks got to 135˚ on the smoker (I was aiming for 145 after sear), I took them off and had my sear set-up ready. You will want to have a few things ready to go. I have my cast iron pan (the good ‘ole Lodge pan), a good high heat oil such as Avocado Oil, a large sheet of tin foil set beside the stove, a thermometer and tongs.

Heat the oil in the cast iron until hot. Sear each side of the steak for about 1-2 minutes. I sear one side for 1 minute, flip, insert thermometer and sear second side until it gets that extra 10˚ to finish. Remember, I took the meat off of the smoker at 135˚ and then seared to 145˚ to get a medium steak. I prefer mine more of a medium rare, but this was for the kids and the pink terrifies them -lol!

steak doneness

Once you reach that perfect temperature, you do the last and most important step – rest the meat! This is why you had that sheet of foil ready. As you remove the 1 or 2 steaks you can sear at a time, set in the foil, cover and then I unwrap to add the next few steaks until all of my steaks are seared, in the foil and resting. I fold up the foil tight and let it sit 10+ minutes.

Why is resting your meat so important? Look below – those juices up top only exist because of the rest. Meat needs to rest so the juices can redistribute, otherwise it will just flow away, leaving you with a brown, overcooked piece of meat. 

resting steak

Slice against the grain and enjoy! Low and slow is best, this was an average night dinner so I used 225˚ temp, but you can set your Traeger to 180-190˚ and plan on about 90 minutes or longer on the smoker.

slicing steak

My son chose tater tots and fruit for sides, but perhaps that means nothing to you. I am showing you the true finished dinner, anyhow! FYI – the leftover steaks make great fajitas on night 2!

steak dinner options
Food, Healthy Living, Natural Foods, Recipes

Lemon Chicken Edamame Spaghetti Recipe

This post is in partnership with Explore Cuisine. Recipe is my own

Lemon Chicken Edamame Spaghetti Recipe

My husband and I are month 2 into a low carb/low calorie diet. The two things I miss most is steak and pasta. The good thing about changing eating habits is that we are doing it together. I have never been so successful on a healthy change prior to having my husband jump on board. We hold each other accountable and at night discuss what we ate during the day, almost in competition form to who kept closest to the new regimen. Then we allow ourselves a cheat night once a week and look forward to our reward.

Both of us have dropped weight and I reached my goal weight this week. I also learned something else and that is how to get real creative in the kitchen. Ever heard of Edamame Spaghetti? It exists and I am so glad I tried it because I don’t have to crave actual pasta anymore.

Explore Cuisine have taken that popular soybean and created a delicious pasta noodle that I personally love better than actual pasta for more than one reason. First, it cooks in about 4 minutes in boiling water so that saves time. Second, it is delicious and that is an understatement.

When I first served it my husband was a bit skeptical as if we were cheating on our diet. It is so  much like spaghetti but I handed him the box to read and we felt so good about our meal that night because it fits right in with how we are eating. We can have pasta again and not wait until our cheat night run to Italian restaurants.

This Edamame Spaghetti recipe was literally thrown together with leftovers in my kitchen. We are moving next week and living in transition until the home build is complete so I have to use up what we have in the fridge and freezer. It turned out delicious. The house LOVED it. Edamame is loaded with plant-based protein (25 grams per serving), fiber and iron. Explore Cuisine Organic Edamame Spaghetti is made from 100% organic ingredients and is vegan, gluten-free, non-GMO and kosher. Let’s get to the recipe!

Lemon Chicken Edamame Spaghetti Recipe

I had some green peppers I needed to use up so that is what I added to my recipe. It is nice to have a crunch with this dish so you can use any bell pepper and even some pine nuts or zucchini. I just sauted my peppers in some coconut oil and garlic until cooked down a bit.

Tip: When cooking down spinach remember that spinach holds a lot of water. I used fresh spinach and rinsed. Then I drain and blot as much water out as possible. Cook down in olive oil. It just takes a moment or two so don’t overcook. Then I drizzle with some lemon juice and take it from the pan and lay it out on a paper towel lined cookie sheet and cool a tad before grabbing more paper towels to absorb the water still remaining in the cooked spinach.

The picture above is the final step. Put all of your cooked ingredients back together in a large pan or wok. I have cooked chicken breast, cooked spinach and sauted green peppers and minced garlic. Add the cooked and drained Edamame Spaghetti noodles and toss. Drizzle more lemon as you toss. Plate it and top with grated parmesan cheese.

Food, Natural Foods, Recipes

Keto Blueberry Mini-Muffins with Paleonola Grain Free Granola

Comment: I have partnered with Paleonola and was sent samples. Opinions are my own.

Finding snack or breakfast foods that are made with clean ingredients and that actually taste good is not always easy. If you follow a clean-eating or low carb strict diet you know that what you eat for breakfast hugely sets you up for less cravings and a successful start to your day. Paleonola is my new favorite breakfast and snack option. I say, ‘snack option’ because their grain free granola is so delicious I eat it right out of the bag.

What is Paleonola granola and bars made with? It is actually easiest to tell you what is NOT inside : there is no gluten soy, oats, grains, fillers, dairy, preservatives, GMO or anything artificial. That petty much leaves fruit and nuts as natural as Earth gives them to us.

If you look above you can see every ingredient through the package window. Pumpkin fans, they have a Pumpkin Pie grain free granola flavor that is out of this world!!

Keto Blueberry Mini-Muffins with Paleonola Grain Free Granola

Paleonola is great out of the back as I mentioned with flavors such as Pumpkin Pie, Maple Pancake, Cinnamon Blueberry, Apple Pie, Pina Colada and Original.

The Paleonola Protein bars come in Dark Chocolate Sea Salt, Chocolate Chip and Almond Butter and Jelly. These protein bars give you 9 grams of protein without sugar alcohols, brown rice syrup or gluten. Just simple ingredients with big flavor.

My Keto Blueberry Mini-Muffins with Paleonola Grain Free Granola

I have been playing around with morning options I can make ahead of time and eat throughout the week that are simple and low carb. These are dense like almond flour can do to a muffin mix but I like them and the sweetness of the blueberries and the flavors of the granola make these low carb muffins so delicious.

  • 1 cup almond flour
  • 1 tbsp sugar or stevia equivalent
  • 1/4 cup + 1 Tbsp milk of choice
  • 1 large egg
  • 1/2 tbsp baking powder
  • 1/4 tsp salt
  • 2/3 cup blueberries
  • 1/4 cup of your favorite Paleonola grain free granola

Preheat oven to 350 F. Line or grease a mini muffin tin very well. Stir all dry ingredients, then add all remaining ingredients except berries and granola. Press in some blueberries and granola on top. Bake 13 minutes on the center rack. Remove from the oven and let cool an additional 10 minutes. Makes 13-14 mini muffins. *Note: this batter is not a liquid, boxed mix-like consistency, it will be thicker so that is why I press in berries and granola rather than stir in.

Visit Paleonola for your Grain free granola and protein bars! Paleonola is also available on Amazon.

Food/Beverage, Recipes

Simple Tequila Cocktail: 4 Ingredients – Parenting Healthy

Let me start by saying that I am not a tequila fan. It is bitter and in order to drink it it needs to be heavily disguised with other flavors. I am the same way with gin also.

Buying mixers is an easy way to add flavor to your liquor, but just adding a margarita mixer still didn’t cut that taste for me. Then one day I remember seeing a recipe a while back and although I didn’t like the heat element of this cocktail recipe I remember that it gave instructions to make a honey syrup.

I knew that my tequila and margarita mixture was missing something sweet so I whipped up some honey syrup to add and it made a world of difference. Not only that, I use the Grapefruit Margarita Cocktail Mix from Collins. I suppose you can just call it a Paloma, but I don’t ever salt my glass when I have this drink because that salt just cut the sweetness I needed too much.

You can get fancy and add fruit slices too (lime is good), but I like to whip up a quick nightcap and since I am not juicing my rim I don’t slice fruit on an average night.

Simple Sweet Grapefruit Margarita

Erin Sluka
This is an easy recipe especially for those who may not appreciate the taste of tequila. Just the right amount of added sweetness and so easy to make. This recipe also tastes great with Strawberry Collins Mix.
5 from 1 vote
Prep Time 5 mins
Course Drinks
Servings 1 drink

Ingredients
  

  • 1/4 Cup Honey
  • 1/4 Cup Water
  • 3 OZ Collins Grapefruit Margarita Mix
  • 1.5 OZ Tequila

Instructions
 

  • Mix Honey and Water in a small saucepan over low heat and stir until mixed well and smooth. Set aside to cool
  • In a shaker (or stir cup) add 2 TSP of the cooled honey mixture, tequila, mixer and more than half way with ice and shake/stir.
  • Pour into a glass filled halfway with ice and enjoy!
Keyword Cocktail

Collins Cocktail Mixers are a great way to whip up a quick cocktail for any occasion. Since 1934 they have been bringing us great flavors for cocktails and every bottle offers a written recipe.

The syrups are made with real sugar, contains juice and does not contain high fructose corn syrup. Just add your liquor and serve.