Meat Your Goals: Lean Meat RecipeJanuary 1, 2014
It’s time. Time to throw away stale holiday cookies, left over champagne bottles and get ready for the New Year. Whether your resolution is to get fit, eat better, travel more or simply to make 2014 a great year, New Years is all about being positive and setting goals. This year we at The Meat House wanted to set a few resolutions of our own, including resolving to help you Meat Your Goals.
While we can’t help with everything on your list, we can assist by providing healthy fresh food. Everyday throughout the month of January we’ll post recipes on Facebook using lean meats to help you with a healthy diet. When in our stores,* keep an eye out for these case tags, which will highlight that days lean meat protein.
From steak to fish, eating healthy doesn’t have to be plain or boring. In fact, we’ve put together recipes to please even the pickiest palates. From a lean version of stuffing topped chicken, to flavorful shrimp skewers, we’ve got 31 unique recipes for you to try. All of the recipe cards that we post on Facebook can also be downloaded and printed directly from our website here.
To kick off our 31 Days of Lean Meats resolution, we wanted to highlight one of our favorite proteins – beef. Known for its rich flavor and high protein, beef can be a part of a healthy, well rounded diet. Packed with tons of flavor, our Balsamic Flank Steak is the perfect way to start eating healthier in 2014.
Balsamic Flank Steak
- 1-3 lbs flank steak
- 2 cloves garlic, sliced
- 1 cup Aritson balsamic vinegar
- 1 cup extra virgin olive oil, plus more for grilling
- 2 Tbsp whole-grain mustard
- 1 Tbsp fresh rosemary leaves
- 1 Tbsp dried oregano
- Kosher salt
- Freshly ground pepper
- In a blender, combine the garlic, rosemary, oregano, mustard and vinegar and purée until the garlic is minced. With the machine on, gradually add the oil and blend until creamy. Season lightly with salt and pepper.
- Add the meat to a glass or ceramic baking dish and pour all but 1/4 cup of the vinaigrette on top; turn the meat to coat. Cover with plastic wrap and refrigerate for at least 4 hours and up to 24 hours.
- Remove meat and let stand for 30 minutes before grilling.
- Light a grill and oil the grates. Remove the steak from the marinade, letting the excess drip off. Season with salt and pepper.
- Grill the steak over moderate heat, until lightly charred and a meat thermometer inserted in the thickest part registers 125°, 10 to 12 minutes.
- Transfer the steak to a carving board and let rest for 5 minutes. Thinly slice the meat against the grain and serve, passing the remaining vinaigrette at the table.
For some extra veggies, top the steak on a bed of arugula. The vinaigrette is all you need for dressing and will help you to meet your daily vegetable goals. Remember, eating healthy doesn’t need to be complicated. We’ve selected recipes that are both approachable and delicious. If you’re short on time, try one of our naturally lean items like cilantro lime turkey tips or meat and veggie kabobs. We look forward to what 2014 brings and meating our goals together.
*At participating locations only
Image sourced from Aminerecipes.com