As we stumble into the kitchen after a grueling workout, ravaged and ready to eat just about anything, our meal making decisions become quite easy ask we ask ourselves, “Does what we’re about to cook include a lean meat? A vegetable? A source of good fat?” if the answer is Yes, then we make it and we eat it. If the answer is No, we continue to pair up the ingredients in our fridge until we find a combo that works.
The meal below fits the bill perfectly!
Lean Meat: Strip Steak
Veggie: Asparagus, broccoli, tomato, onion, pepper and spinach
Fat: Avocado, olive oil and/or butter
Rinse and chop up some locally grown asparagus, cherry tomatoes, white onion, yellow or red pepper, and broccoli. You can leave them in pretty big, 1 or 2-bite chunks. Rinse some baby spinach and leave that aside.
Place two grassfed beef steaks (ribeye or strip steaks are great, depending on your preference) in a skillet with generous amounts of olive oil (as shown below) or ample amounts of creamy pure butter (Kerrygold Pure Irish Butter is made from grassfed, pasture raised cows in Ireland, and is sold at Trader Joe’s).
Add the sliced onion and sprinkle on some salt and a peppercorn blend, or Trader Joe’s ‘Everyday Seasoning’. Cover with a lid and cook for 5-7 minutes on that side ( time really depends on the thickness of the steak and your preference for doneness) and then flip.
While the other side of the steak is cooking, place the remaining veggies (without the baby spinach) into another pan and sautee with olive oil and garlic or garlic powder. Cook these until the asparagus is not hard, but just a little crunchy. About 5 minutes.
Slice a ripe avocado ( serving size shown here is about 1/2 of an avocado) and place it on the plates. Put the raw baby spinach down on the plate, then the veggies on top, and the steak on the side. Start eating the veggies first, as steak always tastes best about 5 or 10 minutes after it comes off the heat.
If you cooked 2 whole strip steaks, and you’re only feeding 2 people, well then you’re in luck! You’ll have plenty of leftovers for tomorrow’s breakfast ( steak and peppers with eggs), lunch (sliced steak salad with tons’ of veggies) or dinner (steak with roasted veggies and sweet potato).
Happy Eating!
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