This weekend I was pressed for time, ingredients, and under a lot of stress. I am in the process of moving so that presents its own challenges, but trying to eat well on top of moving your furniture, buying groceries, and still cleaning the house is an added stressor nobody enjoys.
Going out to eat is fun, and you can always find healthy options, but let’s be honest: very few people go out to restaurants to eat salads.
No worries, I made my own salad with the veggies that were piling up in the fridge and with the lettuce days away from wilting its way into the garbage can.
I also took a T-Bone steak out of the freezer and reverse-seared it to go with the salad, but you can do whichever protein you prefer.
1/2 red onion, diced
2 stalks celery, diced
Toss with 1/4 tsp each of garlic powder, onion powder, white pepper, sea salt and a squeeze of lime or lemon juice, and a 1/2 tsp of olive oil. Easy, fast, delicious.
Thaw the steak to room temperature, cake it with a mixture of garlic, sea salt,and black pepper on both sides.
Spray a wire rack with nonstick spray, and line a baking sheet with tinfoil.
Set the oven to 250, and bake the steak for thirty-forty minutes.
Use a cast iron pan with olive oil on medium high heat to seal in flavor on both sides and provide a crispy coating for your steak. Unbelievably tasty.
This is a quick, gourmet-type meal with an easy salad and clean ingredients. Although you can add dressing if you’d like, you’ll quickly notice when eating that there is no need for it. It’s light and healthy. I made this, like I said, in the middle of moving so you can easily do this for any night of the week.
Today’s post is shorter than usual but I have to get back to packing those boxes!