The Best Steak EVER!

Are you paying attention? Does this look like the best steak you have ever had?

Just look at it? Isn't it beautiful? Not only is it Organic Montana Grass Feed Beef, but it's got the best Steak Rub in the History of the Universe on it! I kid you not! And the rub is only 4 ingredients! And you won't beleive what the star ingredient is....

Coffee Grounds! I know.... It's amazingly delicious! Just try it you won't be disappointed!

Just look how juicy and tender it is! All that yummy red meat! It really doesn't get any better or easier than this. And it's the perfect thing to relax on a Saturday night with a nice glass of Cabernet right!

I had to stab it just to keep anyone else from taking my bite! My family is swarming around me like vultures!

And I served it up with some delicious grilled veggies that I marinated in a Ginger Soy dressing. Oh, just read the recipe below. You'll get the idea and get your grill going I bet you anything! The vegetables were the perfect combination and loaded with anti-oxidants, vitamins, and fiber! 

Plus, be my guest and use whatever vegetables you have in the fridge, I only made suggestions, just use the marinade and follow the cooking instructions and you are golden!

Now, let's get on with the recipe shall we? It is so easy you will just want to scream! (Okay, maybe that's just me, but we've already covered that I have a lot of issues.. so let's move on, okay?)

And if by chance you have any leftovers.. I'll show you what to do with them soon! I can't wait to show you my delicious recipe!



Grilled Asian Steak Salad with Soy Ginger Dressing

2 (12 ounce) Ribeye Steaks (or your favorite steak)

For Steak Rub:

4 tbsp. Fresh Coffee Grounds

1 tbsp. Garlic Powder

1 tsp. Kosher Salt

1 tsp. Black Pepper

Preparation for the Steak:

1. Take some delicious coffee beans and grind them.

2. Then rub both sides of the steak with the coffee grounds. Go ahead and get your hands dirty!

3. Sprinkle each side evenly with the salt and pepper and the garlic powder. Oonce both sides are thoroughly 'rubbed down' let the steaks sit for about 30 minutes.

4. When you are ready, get your grill nice and hot and place the steaks on the grill and cook until desired done-ness. Our steaks were pretty thick so we cooked them for 6 minutes on each side over medium high heat, closing the grill after each flip and they turned out medium. Perfect for us!


Servings: 4 ounces of steak per person


Nutritional Skinny:


210 calories / 7 g fat / 0 g carbohydrates / 0 g fiber / 34.4 g protein

Grilled Soy Ginger Vegetables 

1 Small Zucchini

1 Bell Pepper

1 Medium White Onion

2 cups White Mushrooms

1 Large Head of Romaine Lettuce

For Vegetable Marinade:

1 1/2 cup Low Sodium Soy Sauce

1/2 cup Balsamic Vinegar

4 tbsp. Garlic; minced

2 tbsp. Sesame Oil

2 tsp. Ginger; minced or powder

Juice of one Lemon

Garnish:

Crumbled Gorgonzola Cheese

 

1. Slice the zucchini, bell pepper, white onion, and mushrooms into 1/2 inch rounds. Place in a shallow baking pan.

2. Combine the soy sauce, balsamic vinegar, garlic, sesame oil, ginger, and lemon juice in a separate bowl whisking together until incorporated. Then pour half of the marinade over the vegetables and marinade for 30 minutes. Reserve half of the marinade for the salad dressing.

3. Separate the romaine leaves into 4 bundles tied with wet twine.

4. When ready, heat the grill to 450 degrees. Add the veggies to the grill cooking them for one minute on each side with the grill open. Then place them in foil creating a foil packet on the grill. Continue to cook them in the foil packet on the side of the grill for another 10-15 minutes.

6. Add the heads of romaine to the grill and quickly grill on each side for one minute.

To plate: Add the romaine lettuce to each plate and add a generous helping of grilled vegetables. Thinly slice the steaks and add to the top. Serve with Gorgonzola cheese sprinkled on top and the drizzle the reserved marinade over the top.

Servings: 6


Nutritional Skinny:


98.5 calories / 4.7 g fat / 10.3 g carbohydrates / 1.8 g fiber / 3.4 g protein

Mental Health Benefit: With the warm weather slowly creeping into our minds and our realities I am itching to get outside and start grilling again. This is a great first grilling recipe. It gets our minds into the grilling spirit and loads our bodies and souls with tons of lean protein and fresh vegetables and fiber. Plus it is really low in carbohydrates so we won't have that slump at the end of the meal. We will have enough energy to laugh with friends, take a walk, or play a quick game of chase after your neighborhood pets!

Serenity NOW!

The other day, mom and I decided to take ourselves off the grid and go off into the woods. Summer is the perfect time for that. We took our first trip up to Glacier park and enjoyed a fabulous trip camping, hiking, and seeing how gorgeous and green everything is. It has been raining here like there is no tomorrow and the run off is fierce and the forest is green. During one of our hikes we half expected to see leprechauns skipping through the trees.

My other favorite part of camping is cooking over the open fire. Nothing tastes quite as good as meat that has been charred over an open fire and there isn't a sensation more pleasurable than holding that said meat over the open fire and hearing the popping and fizzing that lets you  know that the meat is getting good and delicious!

In this blog I want to share the magic of Glacier National Park with you as well as the perfect camp fire meal that is easy and still somewhat healthy! Here are some perfect summer recipes for my Easiest Coleslaw Known to Woman and Charbroiled Brats!

Sit back and unplug and allow yourself a little SERENITY NOW! That is exactly what my mom and I found in Glacier during our camping trip and I hope you all feel a little of that good stuff watching the nature video! We took a long hike through the woods along the rushing river and then had a brew on the bridge. Join us in this serene moment. I hope you are having a wonderful summer and had a great 4th of July!