Tuesday, November 4, 2008

Skirt Steak and Veggies

I cooked these separately, but you could easily put all the ingredients into one pan and do a stir fry. The steak was marinated in teriyaki and the veggies are stir fry style with one bag of broccoli slaw, 2 cups broccoli florets and 1 red bell pepper cut into strips.
Steak and Veggies- 3 blocks
3 oz skirt steak strips (3 blocks protein/ 2 blocks fat)
4 cups veggies (3 blocks carbs)
Post thoughts to comments.


CT Kirks said...

That looks very good. The other night we had a marinated skirt steak fajita style. I did the slow cooked chicken breast yesterday and totally butchered it! Cooked way too long, was forgotten about, so it was like eating cardboard.

Today is Day 5 of the Robb Wolf clean up my diet plan. I have to tell you, I feel F'n great! I have more energy than I know what to do with (not sure if it is the coffee or the proper nutrition, however, I'm actually drinking less coffee). I'm going to drive my family crazy cause I'm bouncing off the walls. I know, I know, it's only day 5, but I've removed most of the temptation, in that I'm limiting my exposure to social situations that require me to have to respectfully decline the plate of pasta in vodka sauce :-)

Thanks for the recipes Michele, I truly believe that one day I will not butcher them! It is a delicate balance keeping the moisture in the meat without drowning it in extra butter, oil and the like.

Ok, have to get back to work now. How you doing Jonny?

Anonymous said...

Looks delicious Michele! Shiny, beefy goodness. Gonna make this one tonight (+ fat of course).

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