The Super Bowl is over, and after spending a week in MIA I am finally back in my kitchen. What a week it was! I don’t think I have ever been so exhausted in my life…but it was worth it. To experience the Saints winning the Super Bowl from the sideline is a memory I will never forget!
I returned home Tuesday morning to an empty fridge and no desire to go to the grocery store. But I finally went yesterday and got the ingredients to make this week’s CEiMB recipe…hosted by yours truly!
Yesterday I marinated the meat all day. When I got home from the studio I seared the steak in a skillet on the stove and then put the whole thing under the broiler.
I turned the blue cheese sauce into a salad dressing. The dressing was loosely based on this recipe…for the sour cream and mayo I did 2 tbsp Greek yogurt and 1 tbsp mayo…and it was delish!
For my salad: shredded carrots, red bell pepper, green onion, radicchio, and romaine plus the beef and dressing…perfect dinner!
I think some people are surprised when I tell them I eat beef and cheese. But my food philosophy is to eat REAL food that I enjoy…and if it happens to be high in fat (like both of these foods are) I do so in moderation. This means in small amounts and/or only occasionally. I eat cheese regularly, but in small amounts. I eat beef about 1 to 2 times per month.
- Per serving – 310 calories, 16 g fat (5 g saturated), 7 g carbohydrates, 1 g fiber, 33 g protein (exchanges: 1 vegetable, 4 1/2 protein, 3 fat; WW points: 7)
- Notes – Sure 16 grams seems like a lot of fat, but only 1/3 of them are saturated…the other 11 grams are healthy unsaturated fats; flank steak is a relatively lean cut of beef; as mentioned above, I let the steak marinate longer than 30 minutes and then cooked it in a skillet on the stove and then under the broiler