November 6, 2024
Grilled Steak & Carrots with Harissa Butter
Grilled Steak & Carrots with Harissa Butter
4 servings | 30 minutes
Ingredients
- 1/4 cup Butter (softened)
- 1 tbsp Harissa
- 1 tbsp Avocado Oil
- 8 Carrot (medium, cut in half lengthwise)
- Sea Salt & Black Pepper (to taste)
- 1 1/4 lbs Flank Steak
- 2 tbsps Parsley (finely chopped)
Directions
- In a small bowl, mash together the butter and harissa until well combined. Set aside.
- Rub the oil over the carrots and season with salt and pepper.
- Grill the carrots for eight to ten minutes or until charred on one side. Flip and grill for another six to eight minutes or until fork tender and cooked through.
- Season the steak with salt and pepper.
- Grill the steak over medium-high heat for about five to six minutes per side. The timing will depend on how thick your steak is and your desired doneness. Remove, let rest for 10 minutes, and then slice against the grain and set aside.
- Add the butter to the warm carrots and steak and top with parsley. Divide the steak and carrots onto plates. Enjoy!
Notes
- Refrigerate in an airtight container for up to three days.
- One serving is approximately two carrots with steak.
- For more flavor, rub the steak with ground cumin and/or garlic powder.
- If you don't have flank steak, use hanger, skirt, or sirloin.
Nutrition Facts
(Amount per serving)
417 Calories
27g Fat
12g Carbs
3g Fiber
6g Sugar
31g Protein
127mg Cholesterol
163mg Sodium
3mg Iron
Barbell & Trap Bar Training
In this bulletin we discuss Lactate & Brain Health. . .
Ingredients 700–800g chicken breast (raw) 2 cups cooked lentils 3–4 small beetroot (about 400g total) 6–8 cups rocket (arugula) or spinach 2 cucumbers (sliced) 1 small red onion (thinly sliced) 2 tsp olive oil (total) Juice of 1–2 lemons Spice rub 2 tsp turmeric 2 tsp paprika 3 garlic cloves (minced) Salt + black pepper Method Step one - Cook The Chicken Coat chicken with spices and garlic. Grill, bake, or pan-cook with minimal oil until cooked through. Slice. Step two - Prepare The Beetroot Roast at 200°C for ~30–40 min (or use pre-cooked), then slice. Step Three - Build The Bowl Divide greens, lentils, beetroot, cucumber, and onion across 4 bowls. Top with protein Add sliced chicken evenly. Step four - Dress It Lightly Drizzle olive oil and lemon juice over each bowl. Step five - Serve & Enjoy Toss lightly if desired, or keep layered for presentation. Serve immediately while the chicken is warm for the best flavour. Nutritional Information & Cooking Times Prep time: 15 minutes Cook time: 35 - 40 minutes 450 kcal | 7g Fat | 53g Protein | 37g Carbohydrates