Hey people…so I’ve been cooking…and it’s kind of hard to do every night when you have a full-time gig, but let me not be thankful for that. Over the weekend, I found some ridiculous grocery deals and I was not going to have them just take up space in my fridge without trying some of my tried and true recipes. I started realizing just how easy they are to make and even on late nights, I can make a tasty and nutritious meal that I can be proud of. Last night I decided on steak. In an effort to eat healthier I usually go with no carbs when I have red meat. Whether or not it’s actually doing something remains to be seen, but with my size portions, I’m usually full. Let’s get right to it. Here is what you will need:
1 lb of sirloin steak about a 1/2 inch thick (you can also use flank or skirt)
1-1/2 teaspoons of coarse sea salt
1 tablespoon of coarsely ground black pepper
12 cloves of garlic
4 rosemary sprigs
1/2 pound of french green beans
1 lemon
1/4 cup extra virgin olive oil
2-1/2 tablespoons of lightly salted butter (unsalted butter also works, but I am admonishing you to not substitute with margarine or that other foul substance – vegetable spread. Butter is not the enemy here.)
If you are using sirloin or a steak that resembles the cut above, I suggest lightly pricking the meat with a fork so that it is a bit more tender.
Season with 1 teaspoon of of sea salt and 1 tablespoon of coarsely ground black pepper
Add 6-9 cloves of crushed garlic
Remove the needles from two of the rosemary sprigs and add to the steak
Add a 1 teaspoon of olive oil and toss the meat
Allow the meat to marinate for about 15 minutes
Over a medium flame place a large skillet
Once skillet is hot add steak and allow the steak to sear for about a minute
Add 2 tablespoons of butter and allow the steak to cook for about 4 minutes on each side (Steak should be medium-well done at this point)
Remove from pan and lay on a board to rest for 10 minutes. DO NOT THROW OUT REMAINING BUTTER AND THE BROWNED BITS LEFT IN THE PAN! With the remaining butter and browned bits, drizzle this over the steak to keep it JUICY!
DO NOT THROW OUT REMAINING BUTTER AND THE BROWNED BITS LEFT IN THE PAN!
With remaining olive oil, add the zest of one medium-sized lemon and add a pinch of salt. Allow the lemon zest oil to sit for about 5 minutes so that all of the flavors meld together.
In a heated skillet add lemon zest oil and 3 cloves of crushed garlic. Let the garlic slightly brown, add green beans and saute for no more than 3 minutes. You want the beans to still have a little bit of a cruch to it.
Now that the steak has cooled slice it it and plate with the green beans and a slice of lemon. The lemon can be squeezed over the entire meal that will only enhance the flavor of the garlic and rosemary.
As a note, you should cook this when you’re not starving. This way you’ll remember to throw it up on the gram before starting to chow down. Until next time, always remember to SEE. TOUCH. TASTE.
