Cooking My Dog A Gourmet Meal

Ingredients

• 1 medium Carrot (shaved into thin ribbons)
• 1 small Apple (thinly sliced, seed removed)
• 1 tsp Olive Oil (extra virgin, for dressing)
• 0.5 tsp Tahini (smooth, unsalted)
• 0.25 g Salt (pinch, optional for dogs with low sodium needs)
• 0.5 Lime (zest only, about 1 tsp)
• 8 oz USDA Choice T‑Bone Steak (bone‑in, about 225 g, trimmed of excess fat)
• 1 tbsp Beef Oil (for searing, can use olive oil if unavailable)
• 1 sprig Fresh Rosemary (roughly 2 g, added during sear)
• 2 tbsp Apple Cider (unsweetened, for deglazing)
• 1 medium Banana (ripe, sliced)
• 2 tbsp Peanut Butter (unsalted, no xylitol)
• 0.25 cup Plain Yogurt (full‑fat, unsweetened)
• 1 tbsp Peanuts (unsalted, roughly chopped for topping)

Instructions

1. Shave Carrot

   Using a mandoline or vegetable peeler, shave the carrot into thin ribbons and place them in a small mixing bowl.

   Time: PT5M

2. Slice Apple & Zest Lime

   Core and thinly slice the apple; zest half a lime directly over the bowl.

   Time: PT3M

3. Dress Salad

   Add 1 tsp olive oil, 0.5 tsp tahini, a pinch of salt, and the lime zest to the vegetables. Toss gently to coat.

   Time: PT2M

4. Plate Salad

   Arrange the dressed carrot‑apple ribbons on a small plate for presentation.

   Time: PT1M

5. Preheat Skillet

   Add 1 tbsp beef oil to a cast‑iron skillet and heat over medium‑high until the oil just begins to shimmer (smoke point).

   Time: PT2M

   Temperature: medium‑high (≈190°C)

6. Sear First Side of Steak

   Place the T‑bone steak in the hot skillet, sear without moving for 4 minutes to develop a crust.

   Time: PT4M

   Temperature: medium‑high (≈190°C)

7. Flip Steak & Add Rosemary

   Flip the steak with tongs, add the rosemary sprig, and sear the other side for another 4 minutes.

   Time: PT4M

   Temperature: medium‑high (≈190°C)

8. Rest Steak

   Transfer the steak to a cutting board and let it rest for 5 minutes; this keeps juices inside.

   Time: PT5M

9. Deglaze & Reduce Sauce

   Return the skillet to medium heat, pour in 2 tbsp apple cider, scrape up browned bits, and reduce until the sauce thickens, about 5 minutes.

   Time: PT5M

   Temperature: medium (≈150°C)

10. Slice Steak & Drizzle Sauce

    Slice the rested steak against the grain into bite‑size pieces and drizzle with the rosemary‑apple cider sauce.

    Time: PT3M

11. Blend Ice‑Cream Base

    In a blender, combine the sliced banana, 2 tbsp peanut butter, and 0.25 cup plain yogurt. Blend until smooth.

    Time: PT5M

12. Churn Ice‑Cream

    Pour the mixture into the ice‑cream maker and churn according to the manufacturer’s instructions (about 20 minutes) until a soft‑serve consistency forms.

    Time: PT20M

13. Serve Dessert

    Scoop a small portion onto the plate, sprinkle with chopped peanuts, and let the dog enjoy.

    Time: PT2M

Nutrition Facts

Calories

610

Protein

45 g

Carbohydrates

30 g

Fat

30 g

Fiber

5 g