It’s hard to eat healthy and keep yourself interested in what you’re eating. I know it’s easy to get stuck making the same things over and over again because they’re safe. You know how many calories, or points, or whatever you count… and it’s not hard to get stuck in a dinner rut.
I have been trying to avoid this dinner rut by making new and exciting meals but keeping to my diet. I make a lot of chicken, salmon, eggs, and tons of salads. This week, I wanted to expand my horizons and try out steak.
Of course, I love steak, and I’ve eaten it a million times… but with my new diet, and my the advice of John the Dietitian, I have to stick with lean beef– not the usual Rib Eye. 😦
The cut of meat I decided to try out first was a Top Sirloin Steak. It was super cheap at the market, and I could see just by looking at it that there wasn’t much fat in it. I marinated the steak in a gallon ziplock back for about an hour. The marinade consisted of a little bit of Sunflower Oil (Trader Joe’s), Worcestershire Sauce, Rice Vinegar, Lemon Juice, Sea Salt, Black Pepper, & Minced Garlic. Pretty simple. I cooked the steak in my new cast iron skillet, for maybe five minutes on each side. I took the steak off and let it sit for 5-10 minutes before slicing against the grain.
The steak was a little bit more tough than my typical Rib-Eye, but it was still really good. The pieces that were on the rarer-side were even more delicious, so I might try to not overcook it next time. I also would love to try an Asian marinade too!
Along with the steak, we baked some potatoes. I was inspired by Robert Irvine’s Hasselback’s Roasted Potatoes that were featured on “Best Thing I Ever Made” which looked absolutely bomb. (amazing) lol.
Since his potatoes are drenched in butter, basted with butter, then cooked with 3 Cheeses… I decided to just take his method from the Hasselbacks. I sliced the potatoes 3/4 of the way down into several thin slices. This opened up the potato which allows it to fully bake on the inside but get nice and crispy on the outside.
First, I soaked the 3/4 of the way cut poatoes in a big bowl with lemon juice (plop the lemon in there too!). This was also inspired by Robert Irvine and prevents the potatoes from turning color! I also think it kept it nice and fluffy too. When I was ready to bake them, I took them out, patted them dry, and sprayed them with just a touch of Olive Oil & Salt & Pepper. Four of these were baked in the oven on 400 degrees ontop of a foil-lined baking sheet. They turned out great.
Finally, in the grand story of this exciting new meal, I’ll tell you about the TBM. I actually happened to make these first! I started this meal off with a nice, fresh , little salad topped with Tomato, Basil, & Mozzarella.
The tomatoes I used for this experiment were “Kumato“s. From my recent Wegmans shopping trip, they’re just smaller tomatoes… they’re a little bit sweeter than Grape Tomatoes and have a reddish-brown color. I love them.
I stacked slices of the Kumatos with a small square of fresh Part-Skim Mozzarella, and small Basil leaves. They were finished off with a splash of Balsamic Vinegar & just a pinch of Sea Salt & Pepper. For showing-off-to-you-people purposes, I held it all together with a basil-topped toothpick. MMM!