Chad and I are attempting to cut foods out of our diet, eating as “clean” as we can. This charged, “fad” word can have different interpretations and can certainly be confusing. All I know is that you can still eat steak.
Steak. Not an everyday food but a food for the soul. The buttery goodness of a well cooked steak brings me to my favorite 4th of July gatherings, big family dinners and BBQs with my dearest friends. It brings me to the day Chad and I were married; where the waiter only agreed to bring me ketchup because I was the bride (yes I sometimes eat Ketchup with my steak…but I am trying to quit). It is a celebration food and for that, it has a place in my heart.
Having a protein heavy diet, you have to know how to prepare meat. Luckily for me, Chad is passionate about seeking “enlightenment” in the art of meat preparation. Among his biggest challenges is getting the feel for steak. Getting a perfectly cooked, medium rare steak is tricky and takes some practice. It’s even harder when the weather is not cooperating for grilling. Recently he came upon an indoor technique that claims to be fool proof. Hope it works for you!
Steak “Cobb” Salad
Hardboiled eggs, chopped or sliced
Prepare salad fixings, chopping ingredients into bite size pieces. Plate salad with room for steak. Using olive oil, lightly coat steak and add salt and pepper. Set steak aside. Place a dry cast iron pan in the oven prior to preheating. Preheat the oven (with the pan inside) to 450 degrees. Take pan out of oven and place on stove over high heat. Sear steak on each side for 30 seconds. Place pan and steak back in the hot oven for 3 minutes. After 3 minutes, flip steak and bake for 3 more minutes. Remove steak from pan, let rest and cover with aluminum foil for a couple of minutes. Slice and serve on your salad for some delicious “clean” eatin’ (or add some blue cheese crumbles and your favorite dressing for added “unclean” flavor).