Is anyone else sick of having people ask you “what are you?” in reference to your eating habits? When it comes to eating, I don’t always feel as though I can fit my habits into one set “vegan” or otherwise box, but I do know that I am a purist. I like to keep it simple, organic and real. This grilled steak recipe may not fit into the vegan box, but it definitely fits into the purist one.
There are a lot of opinions out there but I personally feel as though everyone is different when it comes to eating meat. I know I need to eat meat at least once every week or two or I don’t feel right. I wrote an article, Beef Baffled, a few months ago about 3 easy questions you can ask yourself to make sure you are making the right choices when it comes to eating red meat.
I mentioned this in my post about emotional eating on Monday, but a lot of people who don’t eat meat are deficient in amino acids and that deficiency can cause a chemical imbalance in the brain. Unlike other nutrients, you need to consume these essential amino acids regularly because they do not store any excess in your body for future use. If you’re open to eating a little organic, grass-fed meat, it’s an amazing way to get all of these amino acids.
This recipe, from Gwyneth Paltrow’s cookbook It’s All Good, shines in its simplicity- it’s only six ingredients but it is so full of flavor. The anchovy and rosemary topping is so superb it would be delicious on anything.
My fiance’s mother is coming in town tomorrow and he suggested something simple and well-seasoned for dinner with her. This is the perfect recipe! I’ll serve it along a big arugula salad, some roasted asparagus and a quinoa pilaf.
Grass-fed, organic beef
Amino acids, zinc, iron, Vitamin B2, omega 3 fatty acids
Supports brain health, anti-cancer, antioxidant, supports chemical balance
Vitamin A, calcium, potassium, selenium
Supports vision health, cell reproduction, regulates immune system, supports heart function
Fiber, iron, calcium
Stimulates immune system, increases circulation, improves digestion, anti-inflammatory
Grilled Steak with Rosemary and Anchovies
Four 5-oz pieces of beef tenderloin, at room temperature
Extra virgin olive oil
coarse sea salt
freshly ground black pepper
8 good quality anchovies
leaves from a leafy sprig of rosemary, very finely chopped
Rub the steaks all over with just enough olive oil to coat and season generously with salt and pepper. Let seasoned steaks sit for at least 5 minutes before cooking.
Place the steaks in either heated cast iron pan or pre-heated grill over high heat. Cook until nicely charred on the bottom, 2-3 minutes, then flip. Cook until the second sides are charred, another 2 minutes. This will give you medium rare steaks, cook longer if you prefer a more well-done steak.
Remove to a warm plate or cutting board and let rest for 5 minutes. Meanwhile, heat 1/4 cup of olive oil in a small skillet over medium heat. Add the anchovies and cook, stirring with a spoon until they dissolve into the oil. Add the rosemary and cook for 1 minute.
Slice the steaks and spoon the anchovy mixture over them and sprinkle with a little more salt. Serve immediately.