It’s finally Friiiiiiday! Hooray! How about some steak?
Boy, short weeks kind of feel like the longest weeks, don’t they? Even when you work at a job you love, where you are truly friends with your coworkers, some weeks make you tired and ready for the weekend.
Speaking of having awesome coworkers, we have started doing a 100 Pushup Challenge at work during two lunch breaks per week. We’re using the Six Weeks to 100 Pushups plan and so far I am really excited about it – though, on Wednesday morning (the day after the first pushup workout), Dave and I were on a run and I spent a lot of it trying to figure out why my arms were sore from running (such a genius). This is the kind of thought process I have when I have not yet had coffee.
We had day two today and I did 100 pushups exactly, but not all at once. They were broken up into sets. That was just about my upper limit of pushups, so it will be very interesting to see how the super intense one for this weekend goes. I am trying to decide if it would be better to do it before or after our devastatingly tough boot camp class on Saturday.
I decided to post this one today because I have workouts on the brain (again). This is a delicious and healthy dinner that won’t weigh you down. There’s really no upper limit to how many vitamin-rich veggies you should consume, and if you are working on building muscle at all, you had better plan on consuming some serious protein. This meal covers both.
Here’s what you need:
For the salad:
12 oz. hanger steak, divided
4-6 cups of mixed greens
1 medium tomato
1 can water chestnuts
1 Tbsp. sesame seeds
Salt, pepper and olive oil
For the dressing:
1/3 cup tahini (make sure to stir before you measure)
1/3 cup water
1/4 cup lime juice
2 garlic cloves, minced
3/4 tsp salt
1/4 tsp sugar
Lightly rub all sides of the hanger steak with a little bit of olive oil, and then salt and pepper liberally. Add 1 tbsp. of vegetable oil to a heavy skillet and turn the heat to high. When the skillet is hot (the oil should look shimmery), add the hanger steak and cook for 3-4 minutes on each side (this will get you to medium doneness).
Transfer the steaks off the heat, and cover in aluminum foil. Allow the steak to rest for at least 15 minutes before cutting while you prepare the rest of the ingredients.
In a tall bowl, whisk the dressing ingredients together until the mixture is combined. Toss the greens, water chestnuts and tomatoes with the dressing (you may not need all the dressing).
Plate the greens and vegetables, and then slice the steak into strips or medallions and lay them over top. Sprinkle with sesame seeds and serve.