Steak and Exercise

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I got a good cardio workout in today, plus those evil PT exercises:

Time: 1:15

  1. Leg lift series (wearing 5 lb ankle weights on each ankle, per PT):
    Single-leg-lift-crunches x 30 each side
    Side leg-lifts x 30 each side
    Lying on stomach, lift one leg back, foot pointed x 30 each side
  2. 30 mins cycling, using Random intervals, average level 8.
  3. 30 mins swimming laps.

I was feeling all that cardio today, more-so than earlier in the week. I greatly enjoyed a little nap afterwards. 🙂

As always, exercise needs to be paired with a good diet to be effective. Last night I made a stellar carne asada and baby kale salad (if I do say so myself) and I thought you might appreciate the recipe. Paleo and delicious!

Paleo Carne Asada and Baby Kale Salad
Paleo Carne Asada and Baby Kale Salad

Paleo Carne Asada

Ingredients (for 2-3 people):

Note: Sauce ingredients make enough for up to 9lbs of meat.

  • 3lbs Grassfed Skirt Steak, tenderized (the more you tenderize, the more it will soak in the sauce)
  • 3/4 cup orange juice, preferably fresh squeezed
  • 1/2 cup lemon juice, preferably fresh squeezed
  • 1/3 cup lime juice, preferably fresh squeezed
  • 4 cloves garlic, minced
  • 1/2 cup Bragg’s amino acids or coconut aminos
  • 1 tablespoon chipotle chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 tablespoon black pepper
  • 1 bunch fresh cilantro, chopped
  • 1/2 cup olive oil
  • Optional: 1 dried chipotle pepper finely ground (this will really make the dish spicy, without it the sauce isn’t too hot, I didn’t add it personally)

Directions:

  1. Mix all ingredients and whisk until well-mixed. Remove one cup of the mixture and reserve it for later.
  2. Add the steak to the marinade and marinate covered in the fridge anywhere from 5-24 hours. Skirt steak is traditionally a tougher cut so the longer it marinates the more tender it is, though some skirt steak (like the Boyden Farm one I purchased from Vermont) is already quite tender so 5 hours is enough time. If it’s particularly tough you can let it marinate for up to 48 hours.
  3. Preheat your grill to a medium-high heat.
  4. Grill ~5 mins each side for medium rare.
  5. Slice the meat across the grain. Pour the rest of the marinade over the meat and serve.

Baby Kale Summer Salad

Ingredients:

  • 3-4 large handfuls of baby kale
  • 1 bunch fresh cilantro, chopped
  • 1 ripe avocado, cubed
  • 1 large handful of cherry tomatoes, sliced in half
  • 1 medium-sized lime, juiced
  • salt and pepper to taste

Directions:

  1. Mix kale, cilantro, avocado and tomatoes.
  2. Add salt and pepper to taste.
  3. Toss with lime juice.

The salad and steak really compliment each other. I love mixing warm meat with cool veggies this time of year. For the salad, definitely feel free to add whatever fresh vegetables you have around. I grabbed a zucchini from my garden and forgot to use it but thankfully I have more kale and will be recreating this salad again tonight. It’s been a staple in my lunches as well as it’s a very easy salad to through together at work and lime + cilantro is basically like crack. So tasty!! Enjoy!

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