Spicy Steak Salad
All food for thought.
I do know that when I indulge in a cob of corn I slather it in butter. I used to think the butter was bad and I tried putting diet margarine on it, and limited myself very carefully. Now I know the butter will slow down the glycemic uptake of the corn and my blood sugar won’t spike the same was as it would if I were eating it plain. That’s the good news.
Spicy Steak Salad
I came up with a new steak marinade that gives you a salad with some real zip. Not too hot. Just very flavorful. Pair it will good vegetables and you’ll be all set for a light meal. With all the hot days we’ve been having a light meal does the trick.
Serves 2
2 six ounce tenderloin steaks*
1 cup of beef broth
3 cloves of garlic, minced (jar garlic will work)
1 to 2 tsps of cayenne (first time you make this I suggest you stick to one tsp and work your way hotter)
1/2 tsp of grated sea salt
Salad fixins.
*This is enough marinade to do four steaks. So you can add more for two more people if you want.
In the picture, I used romaine lettuce, yellow bell pepper, cucumber and cooked green beans. You can add your favorite Plan Z dressing or eat it plain.
In a zip lock baggie add the steak and other ingredients. Let marinate at least 2 hours. The longer it sits the stronger it will get. Don’t marinate overnight or it will turn the meat brown. Take steaks out of the bag and toss marinade.
Take out your grill pan or fire up the grill outside. Grill the steaks to your liking. I use a gauge of 7 minutes per inch of thickness for medium rare, grilled at medium-high. This is just a gauge. Your grill may vary.
While the grill is cooking the steak you can prep your salad and have it on the plate, ready to go.
Take the steak off the grill. Let it sit for 5 minutes so it re-absorbs the juices. Cut it on the bias into thin slices and put those over the salad. You can just drizzle dressing around the side or leave it plain. The meat juices will give you some “dressing” to wet the salad. The zip in the steak will be mild.
Enjoy!
Cheers,
Zola
