Hey Strangekittens! This is my ideal post-strength workout meal. Usually it’s a variation on some kind of animal protein/fat (usually beef or lamb) plus some leafy veggies, and a wee bit of yam, because they’re vitamin and mineral powerhouses.
This is the first of what will be weekly recipe posts.
Nion’s Post-Workout Steak Noms
You will need:
-1 large yam, or sweet potato.
- 2 big, thick beef striploin steaks. Make sure they’re at room temperature.
- Some sort of leafy veggie. I used baby spinach, and it was about two generous handfuls for each plate; you could definitely use kale or something too.
-Seasoning: I used Himalayan Rock Salt, black pepper, dried oregano, garlic powder, and onion powder.
- Cooking fat. I use Ghee or coconut oil. Don’t get me started on why vegetable/canola oil is just horrifically bad for you.
Preheat the oven to 350F.
Grease up a roasting pan of some sort. I used a rimmed cookie pan, but that’s because i’m a lazy ass. Season the steak with salt and pepper on both sides.
Lay them gently on the pan. Let them rest like little beef babies while you prep the yams.
Yams: Carefully slice it lengthwise. Or rip it in half like the Hulk, I don’t care as long as you can do the next bit.
Hulk will have a hard time doing this though: Make careful slices into the yams vertically like this, so they look like a yammy comb monster:
Generously smoosh some knobs of butter on the steak. Smoosh some Ghee on the yams so it’s lightly coated. Not drowned, coated. We’re fine with fats here but we’re roasting, not deep frying.
Season the yams with onion/garlic powder, oregano and salt/pepper.
Pop that noms in the oven. Depending on the size of your yams and the thickness of your steak and how you like your steak, this could take anywhere from 25 to 45mins. I actually put the broiler on after 10mins for a couple mins to sear the steak, flip once halfway through, then take it out until the yams are done. Steak is better when it’s rested a bit after cooking.
OMG I hope you kept an eye on your steak, because it’ll cook faster than the yam. Anyway, get some plates out and make a fluffy bed of spinach, or whatever leafy green things you got, spinach hater!
Gently lift the yams off the pan and place it on the plate. They will be a bit wiggly. The steak will not be wiggly, unless you bought some kind of heat resistant, radioactive super steak.
It should come out something like this, unless you bought aforementioned super-steak.
Pretty simple huh? You could also use a dash of balsamic vinegar or olive oil on the spinach too for taste.
Enjoy your noms, and i’ll see you Friday for the nail tutorial, unless I find a news story to rant about on Thursday.
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