Steak
I love the way I grill steaks much more than most restaurants, even high-end ones, that specialize in steak.
I simply marinade the steak in Worcestershire for about an hour. Then before putting them on the grill, I pat them dry and salt them liberally with Kosher salt.
I grill them hot and fast (about 5 minutes per side on about 500+ degree grill for 1-1.25 inch steaks) for medium-rare.
Steak and Eggs
Nothing unusual here. I love cooking a couple extra Ribeyes or NY Strips and then using them in the morning for breakfast.
I will cut a healthy size steak from the fridge in half. Melt a few tablespoons of grass fed butter in a pan at slightly more than medium heat. Once butter has melted I'll put the steak in the center of the pan.
I'll let it sit there for a few minutes before flipping. After I flip it, I crack 4 eggs around the sides of the steak. Once the eggs are ready to turn over I flip them and the steak.
Cook eggs to desired doneness and then eat!
MexiMelt
- Grate 3-4 large zucchini and 4-5 carrots in a food processor. Set aside.
- Brown 1lb. ground beef and 1lb. Italian sausage in a decent amount of oil (of your choice) in a large skillet.
- While the meat is browning, liberally add garlic powder, chili powder, ground cumin, paprika, and a little cilantro.
- Once the meat has browned, stir in the zucchini & carrots.
- Continue cooking for about 15 minutes.
- Serve alone or top it with a fried egg for some extra protein.