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Eat Meat, Bitches! August 5, 2012

Posted by starshipexercise in Recipes and Food.
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When I was 13, I somehow got my hands on a copy of Mother Jones magazine. It didn’t take long for me to join PETA and announce that I was becoming a vegetarian. My mother’s immediate reaction was to fret about the chops she had in the freezer, and next to take me to the doctor to make sure I wouldn’t become malnourished. Protein is so important, and there are B vitamins that you really only get from meat.  I seemed to do just fine with B supplements along with eggs, dairy, nuts and beans for protein.

Fast-forward about 10 years, and I’ve started dating the man who is now my hubby, the most meat-and-potato-eating-est person I know. Honestly, the path of least resistance was to start eating poultry and fish again. Although widening my dietary selections did make our lives easier, I think he felt a little guilty about it.  He once commented that he felt like “the heroin junkie with a curious friend.” He’s the junkie, I’m the friend, and the heroin is dead animal flesh.

Anyhoo, fast forward another 10-years-ish, and I discover that I have many, many, many migraine triggers including beans, nuts, cheese, and a huge list of other very common foods. I quickly realized that sometimes, particularly in restaurants, my only safe choice would be some form of red meat. I hadn’t taken that plunge yet, but I figured since I had so many restrictions that I couldn’t control, I should drop the ones that were self-imposed.

So I discovered that I like meat.  Preferably, as rare as possible.  This still freaks out my friends and family who haven’t seen much of me since I was staunchly veggie. Hee hee. 😛

This is my current favorite way to prepare steak, and my current favorite go-to meal.

Company Steak and Spicy Broccoli with Fresh Corn on the Cob

Serves: 4

For the steak (based on a Weight Watcher’s recipe)
12 – 16 oz of top sirloin (Depends on how big you want your portions. 3 – 4 oz per person is technically plenty, but we have learned to expect bigger portions.)
5 big cloves of garlic (or lots and lots of little ones)
1 tsp kosher salt
1 tsp dried oregano leaf (less, if ground)
.25 tsp fresh ground black pepper

For the broccoli
2 cups broccoli florets
.25 tsp red pepper flakes (or more/less, to taste)
Salt and pepper to taste

For the corn
Four fresh cobs of corn (the fresher the better, corn gets old fast – still edible, just not as good)

Pre-heat oven to 350. Separate garlic cloves, but don’t peel them. Wrap garlic cloves in aluminum foil, and bake for 15 minutes or as long as necessary to make them soft enough to mash up. Cool garlic enough to handle, unwrap and peel (they will be squishy and sticky!) and mash in a small bowl with oregano, salt and pepper. Prep meat (cut any yucky stuff off) and rub all over with garlic mixture.  Refrigerate anywhere from 30 minutes to 24 hours (the longer the better).

Before cooking the steaks, prep the broccoli and corn.  Put clean broccoli florets into large bowl and spray with non-stick cooking spray.  Toss with salt, pepper, and red pepper flake. Spread in single layer on baking sheet prepared with aluminum foil and non-stick cooking spray.

Pre-heat grill pan on stove (or bbq), and broiler.  Spray steaks with non-stick cooking spray, and grill for 4 – 6 minutes per side, depending on thickness of steaks and desired done-ness (I like rare to medium rare). Let rest for at least 10 – 15 minutes.

While steaks are resting, cook broccoli and corn.

Slide broccoli into the oven on the middle shelf, or 6 – 8 inches under broiler. Roast broccoli until bright green and starting to brown around the edges.

Dump corn in boiling water (yes, I boil my corn, get over it), boil for about a minute and then turn down to low and cover. Remove corn from heat after about 7 -10 minutes and drain.

Slice meat into .25 inch slices.  Serve with broccoli and corn on the side. Enjoy!

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