Jacking Up the Day With Coffee – Steak That is
OK. The presents are wrapped, the parties are coming and going, and I don’t know about you, but I am ready to take a little private R & R, and think about what I can do for myself.
The answer is easy and it is hard. I know I need to knock off twenty pounds. Yes, I’ve lost 35 pounds but my weight loss has stalled out in the hub bub of the holidays. I don’t blame myself. I know the answer to this question. It’s too much holiday party food, too much cheer, too much stress.
But I also know my health is up to me and if I want to feel better, look better, and have a better shot at a healthy life, I’ve got to lose that weight.
So starting today, I’m laying off the carbs, sticking with the unprocessed proteins and natural fats, because I’d like to begin the new year with the scale trending downward.
Anybody care to join me?
Linda West Eckhardt
James Beard award-winning author
Co-author Dr. Salerno’s Silver Cloud Diet
Here’s a great recipe you can serve any time of the day. Jumpstart your breakfast, create a flavorful lunch, or make a satisfying dinner.
Espresso Flank Steak
Makes 4 servings
1 lb. flank steak
Salt and cracked black pepper to taste
1 teaspoon chili powder
1 teaspoon espresso fine ground coffee beans
2 tablespoons extra virgin olive oil
¼ cup of water
1 tablespoon balsamic vinegar
Rub steak with salt, pepper, chili powder, and coffee. Let it sit for about 10 minutes. Heat a heavy skillet over medium heat, then coat with oil. Cook steak about 2 minutes, then turn and cook it another minute. Remove to a cutting board.
Add water, vinegar, and additional salt and pepper to the skillet and boil until it’s reduced to about 2 tablespoons remove from the heat.
Slice the meat thinly and fan out onto warmed plates. Top with a bit of sauce and serve.