Sirloin Over a Bed of Crunchy Salad

November 28, 2012

Red meat is not the evil step sister of chicken that we all think it is. When eaten in moderation and when the perfect cut is selected, red meat can over a big protein and vitamin bang for a low calorie buck.

Simple Sirloin Steak

6 ounces lean cut Sirloin steak

Liberally salt and pepper your steak, add to a piping hot cast iron pan (or grill) and sear for 3-4 minutes per side (depending on how well you like yours done).

Take off of heat and let rest 10-15 minutes before cutting. This rest period is uber important to a juicy piece of meat. If you cut into the steak before i has time to rest off of the heat, the juices will run everywhere and you will be left with dry, flavorless chuck of meat.

My Go To Simple Salad

35 grams black beans
35 grams sweet yellow corn
65 grams cucumber, seeds removed
50 grams red, white, or green onion
1/4 of a head of iceberg lettuce
50 grams chopped tomato
50 grams green pepper

Toss all ingredients together with 1-2 tablespoons of your favorite dressing. Enjoy!

Note: salad ingredients do not have to be exactly measured; the more veggies, the merrier!

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