Protein Packed Paleo Strip Steak Recipe
Protein in your diet is incredibly important for the repair and rebuilding of muscle that is broken down during exercise. For athletes looking for a meal that contains a large portion of their daily protein intake, this New York Paleo Strip Steak recipe from Pure Food Co. is a delicious way of consuming healthy fats, fiber, and vitamins that aid and promote recovery. This recipe features a salad that not only complements the flavors that are highlighted in the steak, but with the addition of tomato and avocado, helps keep you full and satiates your desire for unhealthier foods. Additionally, the arugula in the nutritious salad provides generous amounts of calcium, iron and vitamins A, C, and K. This recipe will keep you full and provide you with key dietary elements that are depleted during training. If you are looking for a recipe that is as flavorful as it is nutritious, try this Paleo steak recipe from Pure Food Co.
STRIP STEAK
12 oz. N.Y. Strip Steak
4 oz. of Aged Balsamic Vinegar
1 tbsp of Crushed Pink Peppercorn
1 sprig of Finely Chopped Rosemary
Salt and pepper to taste
TOMATO, AVOCADO, AND ARUGULA
1/2 cup of Arugula
6 Vine Ripe Tomato slices
1/2 of an Avocado, sliced
1/4 cup Red Onion, sliced
1/6 of a Cucumber, sliced
1 tbsp Chopped Cilantro
Juice of 1 Lime
1 oz of Olive Oil if desired
Salt and pepper to taste
Yield: 1 Portion
Prep Time: 1 HR
Cook Time 12-15 Minutes
In a large bowl combine the balsamic vinegar, pink peppercorn and rosemary and stir to combine. Add the N.Y. Strip and submerge in the marinade for one hour at minimum, the longer the better, just depends how much time have and how hungry you are. When the beef is ready, season it liberally with kosher salt and some black pepper then cook the meat to desired temperature. Grilling is recommended, but you can sear the meat and finish it in the oven as well.
While the steak is cooking, add the tomato slices, red onion, cucumbers, avocado and chopped cilantro in a large bowl and toss to combine. Finish this with a squeeze of lime and place over a bed of the arugula.