½poundbrussels sprouts, ends chopped of and cut in half
2medium zucchini, chopped
1tablespoonolive oil, or coconut oil, ghee, butter, etc
½teaspoonsea salt
¼teaspoonpepper
¼teaspoongarlic powder
Steak & Butter:
2servings of Tri-Tip, Depending on how much you want!
4tablespoonsof butter, softened
4tablespoonsof Gorgonzola
1tablespoonfresh or dried parsley
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Instructions
Roasted Veggies:
Combine everything in a ziploc bag and shake well. If you are going camping, take the bag like that and toss it in your cooler
When you are ready to cook, heat a skillet to medium high and add in your veggie mix. Cook, stirring often until brussel sprouts can be easily pierced with a fork.
Enjoy!
Steak and Butter:
In a small bowl combine butter, Gorgonzola and parsley and stir to combine well. If camping, pack up that in a small airtight container and throw in the cooler.
When you are ready to cook, season steak with salt and pepper and place on grill. Cook until desired temp is reached! Once steak is done, transfer to a plate and scoop herb butter on top. Cover with tin foil and let sit for 10 minutes.