Monday, June 3, 2019
Happy Monday, everybody. I’m welcoming you to my backyard today with one of my all-time Primal (and keto) favorites: grilled steak. It doesn’t get much better than a juicy New York strip hot off the grill. Throw in a generous side of broccolini and some steak sauce (I happen to know a good one), and that’s dinner for me.
Grilling a steak isn’t hard work, but a few things can make a big difference for the end result. Check out the video below to see how I do it.
Mark’s Grilled Steak Recipe
Prep Time: less than a minute
Cooking Time: 9+ minutes (depending on how well done you like your steak)
- 1 ½-inch thick preferably grass-fed New York strip steak (12 ounces), trimmed (I like Butcher Box’s New York strip steaks.)
- 1 tablespoon Primal Kitchen® Avocado Oil or Primal Kitchen Spray Avocado Oil
- Salt and pepper, to taste
About 10-20 minutes before grilling, take the steak out of the refrigerator and allow it to come to room temperature. In the meantime, heat the grill to high. Rub or spray avocado oil on the grill to prevent sticking just before putting the steak on.
Season the steak well with salt and pepper. Place the steak on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. I like to leave the grill lid up at this point.
Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135ºF), 5 to 7 minutes for medium (140ºF) or 8 to 10 minutes for medium-well (150ºF). I put the grill lid down for this last part of cooking.
Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 10 minutes before slicing. Add your favorite sauces (including Primal Kitchen Steak Sauce), and dig in! Enjoy, everyone.
Nutritional Information (per 6 ounce serving, grass-fed):
- Calories: 175
- Net Carbs: 0 grams
- Fat: 12.75 grams
- Protein: 17.25 grams
The post Primal+Keto Cooking Made Easy: Mark’s Grilled Steak appeared first on Mark's Daily Apple.
from Mark's Daily Apple http://bit.ly/3188Wbc
Hi hi hi!!
We just wrapped up an insanely busy weekend packed with wedding festivities, grandparents, and parties. I am literally just coming up for air! And in just a bit I’m heading to Mazen’s school for Field Day.
I have told myself over and over that if I don’t have time to write a post IT IS OK it go a day without posting. In over a decade of blogging, I have rarely missed a post. I suppose the irony is that while I’m considering today a “missed day” you are still reading a post It’s just not the one I had planned!
I have so much to share from our weekend and need a few hours to sit down and sort through the hundred photos I took over the weekend. So I will be back tomorrow with more!
Chocolate Dough Boy Smoothie
Until then, enjoy this chocolate dough boy smoothie. To get this thick + doughy texture, you just make a smoothie with oats and let it sit overnight. Shake it well (or re-blend) the next day to make sure the ingredients haven’t separated.
This mix is chocolate protein powder, milk, raw oats (usually about 1/4 cup), banana, and peanut butter, blended. I drank half on the spot and the other half I stored overnight in a mason jar. This is the overnight version, shaken, poured into a bowl, with raspberries and Cville Cluster Granola on top.
Hope you guys had a great weekend too!
from Kath Eats Real Food http://bit.ly/2wzzq7O