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Two Very Simple And Tasty Meals: A Steak and A Skillet Meal

Posted May 06 2008 3:02pm

Steak On A Grill with Big Flame

We’ve discussed ways to spice up a bland diet previously. In the interest of adding to that, here are two very simple and quick (under 30 minutes) meals from the past couple weeks. First up, we have one of the most ancient of foods, the steak. In and of itself, a steak is already pretty tasty, but what to go with it? Since this was a flavorful grassfed ribeye, I didn’t want to mask the flavor with a marinade or any kind of sauce. So after cooking it to rare, I topped it with chopped avocado and pepper. No A-1 or Heinz 57.

And for the sides, I figured since the grill was already in use, I might as well use it for them too. I coated some asparagus with olive oil and pepper and tossed them on the grill (opposite direction of the grates obviously!) over direct heat for maybe 8 minutes. And then there’s that funny looking thing on the other part of the plate…an artichoke. I had to look up how to cook and eat one of these, so the recipe I ended up with was to steam it, whole, for 15 minutes, then cut in half, coat the inside with olive oil and balsamic vinegar, and grill face down for 10 minutes. If anyone has other suggestions, feel free to leave them in the comments. There’s your end result. Plenty of vegetables (that’s only half of them for the sake of crowding), plenty of meat, and plenty of good fat. And a touch of liquid reservatrol to go with it.

A Nice Juicy Steak

Next up is the quick, one-skillet way of cooking. This is similar to many of the recipes we see from Robb Wolf and there’s a reason for that. Keeping it all in one skillet is a great way to combine quality ingredients with some seasonings or sauces and get a meal on the table quickly, usually in 15 minutes or less. Don’t tell me you don’t have time to cook well. Robb does it while running a successful gym. I do it while working and training. Those of you with kids have different time demands than Robb or I or many others around here, but it’s a matter of priorities.

This started with a base of sauteed onions. I warmed some tallow, threw in an onion or two, then added a bunch of coarsely chopped kale and put a lid on it. By topping it, the steam from the water cooking out of the onion steams the kale and breaks it down. About five minutes later, I tossed in a pound of ground beef, added a dash of wheat-free tamari, a few cloves of garlic, and some ginger powder. Cook until the ground beef is done, which shouldn’t take more than another 5-10 minutes. Put a hot pad on the table and take the skillet straight to the table. Serve. No need for fancy servingware.
Ground Beef with Kale and Onions

It really is that simple to cook healthful meals for yourself and your family. Looking back to that steak, it’s part of a 2 pound ribeye, so that’s more than one meal for a single or enough to feed the average family. The skillet meal was more than one meal for me as well, so I was able to leverage that 15-30 minutes of cooking time into another day’s meals. You just have to understand how to combine a few staple ingredients and have some standby herbs and spices to create a multitude of meals. Stay tuned tomorrow for a list of staples that every kitchen needs.

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