Tag Archives: steak

Best Recipes for Taco Day + Beef Texas Stories

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Hard, soft, puffy, or wrapped in lettuce, I have spicy, hot taco love. Wow, that sounds a little naughty, but who cares — it’s National Taco Day on Sunday, October 4th!  Just wanted to give you a heads up and share some of my favorite taco recipes (and taco-inspired takeoffs) for breakfast lunch and dinner!

Tacos and Takeoff recipes

Pomegranate Steak Taco with Blue Cheese

Pomegranate Steak Taco with Blue Cheese – get my recipe at TxBeef.org

Also, who doesn’t love a BEEF taco, they’re some of the best — spice up a traditional grind or make tacos with your leftover steak. I also like to put a chuck roast in the slow cooker and make fork-tender shredded beef for Taco Tuesday (and every other day of the week)! You can check out the Beef Taco Roundup I did for the Beef Loving Texans Blog, I’m sure you’ll find a new favorite — maybe even my own recipe for Pomegranate Steak Tacos with Blue Cheese . Beef Recipes for Taco Day

And, since I talk so often about the badassery of beef, please head over to check out Texas Stories — Tales of beef-raising and beef-loving folks across the Lone Star State.  You’ll get to meet some of the faces behind beef here in my home state — ranchers, chefs, barbecue experts, health advocates — and me! Such an honor!

Texas Beef Council - Texas Stories

Yee-Haw! Talkin’ #TacoDay Recipes #MadTacoLove + Texas #Beef Stories

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How will you be celebrating National Taco Day? What is your favorite taco — or the craziest one you’ve ever tried? Please share in the comments – XOXO, Jennifer

 

 

 

Steak, Fig and Blue Cheese Salad with Pomegranate Vinaigrette

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Fig & Blue Cheese Salad with Pomegranate VinaigretteLooking for an easy yet elegant salad — a gorgeous plate of early fall flavors that will have co-workers peeking over the cubicle or neighbors knowing at the door? My Steak Salad with Fig, Blue Cheese and Pomegranate Vinaigrette will have you running to the grill for some last minute steak-making before Jack Frost rears his ugly head. Honestly, in Austin, the fall is the BEST time of year for grilling!

Jennifer Fisher Vim & Vigr AmbassadorAnd, time to break out the compression socks, finally!

Check out my favorite brand, Vim & Vigr — I’m an ambassador for this fun, quirky and super stylish sock company!  Their Instagram profile also equally energizing!

Fig & Blue Cheese Salad with Pomegranate Vinaigrette

This salad features top sirloin steak, a lean cut of beef that packs a great nutritional punch for athletes and active individuals with only about 150 calories and 6.5 grams fat for a 3 ounce serving plus 26 grams protein and lots of iron and other essential vitamins and minerals. The beauty of sirloin is it’s versatility, convenience and (duh) taste – it’s a weekday AND weekend go-to for me. Because sirloin is already a fairly tender cut, there is no need to marinade except to add flavor — my simple pomegranate marinade adds a slightly sweet, super delish dose of that!  But, if you are rushed and need to skip marinating, the recipe will still be yummy.

Fig & Blue Cheese Salad with Pomegranate Vinaigrette

Figs have been so great lately, you may want to make a few more fig recipes before the season is over. Check out the 5 Ways with Fresh Figs from the Simmer and Boil blog at CookingLight.com figs with prosciutto

Steak, Fig, Blue Cheese Salad w/ Pomegranate Dressing #FallFlavor #CLblogger

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What is your take on fresh figs, love ’em or hate ’em?  What are you doing this weekend, anyone have a race? Please share in the comments below – XOXO, Jennifer

Fig & Blue Cheese Salad with Pomegranate Vinaigrette
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Steak, Fig and Blue Cheese Salad with Pomegranate Vinaigrette
Prep Time
25 mins
Cook Time
12 mins
Total Time
37 mins
 
Enjoy the ripe, rich fruits of fall on a delicious steak salad that is kicked up with the aged tang of blue cheese and salty Spanish Almonds.
Cuisine: American
Servings: 4 servings
Ingredients
For Marinade and Steak:
  • 1 cup 100% pomegranate juice
  • 1/4 cup olive oil
  • 2 tablespoons molasses
  • 1/4 cup apple cider vinegar
  • 1 teaspoon coarse ground black pepper
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
For Dressing
  • 1 cup 100% pomegranate juice
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1 teaspoon quality aged balsamic vinegar
  • 1 teaspoon extra-virgin olive oil
  • 1 to 1.5 lbs top sirloin steak
For Salad:
  • 6 to 8 cups baby spring mix
  • 1/2 cup pomegranat arils
  • 12 black mission figs, halved
  • 1/4 cup blue cheese crumbles
  • 1/3 cup Marcona almonds
Instructions
  1. Add pomegranate juice, oil, molasses, vinegar, pepper, salt, and thyme to non-reactive boil and whisk together until ingredients are incorporated. Pour into heavy-duty zip-top bag and add sirloin steak(s). Seal top and gently toss a few times to coat meat. Marinate in refrigerator for 30 minutes to 6 hours.
  2. Meanwhile, prepare vinaigrette by simmering the pomegranate juice in non-reactive saucepan until reduced to 1/3 cup, approximately 9 or 10 minutes. Remove from heat. While still warm, stir in the honey, salt, balsamic vinegar, and olive oil; set aside to cool.
  3. When ready to prepare steaks, heat grill to 400 F degrees. Drain and discard marinade from steaks. Grill steaks for approximately 5 minutes per side, flipping once. Remove from grill when instant read thermometer reaches 135 F degrees when inserted at thickest part of meat. Let rest for at least 5 minutes while prepping salads. To prepare salad, divide spring mix evenly among four plates. Top with halved figs, pomegranate arils, almonds and blue cheese crumbles. Slice steak thinly across grain and top each salad with 3 to 4 ounces of beef. Drizzle with vinaigrette and serve immediately.

Orange Miso Steak Lettuce Wraps + 6 More Protein Salads

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Adding grilled strip steak to my Orange Miso Lettuce Wraps ups the protein to 25 grams -- perfect for the #proteinchallenge!

I love LOVE salads, many of you know that – I post my salad photos ( #saladselfie #saladrevolution #saladintheATX)  nearly every day on Instagram @thefitfork.  Often the mounds of lettuce I get at casual restaurants or take-away are pretty skimpy on the protein – this makes me hungry within the hour, no matter how BIG the salad was – that’s one of the reasons I prefer making my salad at home. Protein is so important for people living a fit and active lifestyle – adequate quality protein promotes heart health, helps muscles recover and grow and gives a long-lasting feeling of fullness that prevents unhealthy snacking later in the day. I got a chance to talk about this and the 30 Day Protein Challenge on Good Day San Antonio on 4th of July Morning!

Sharing ways to get more protein at breakfast, lunch and dinner on KENS5 Great Day San Antonio.

Sharing ways to get more protein at breakfast, lunch and dinner on KENS5 Great Day San Antonio.

There are lots of ways to boost the protein in salads, everyone should be aiming to get 25 – 30 grams of protein per meal adding beans (edamame, garbanzo, and black beans are some of my favorites) and adding a modest amount of nuts with heart-healthy oils like (almonds, walnuts and pistachios are so good) are two ways to reach optimal protein intake – I also love these Snack Crisps from Eat Enlightened. They are baked crunchy from broad (fava) beans and come in a bunch of yummy flavors like Sriracha, Garlic and Barbeque! For only 100 calories, I get an extra 7 grams of protein and lots of satisfying crush – whoohoo, they work as paleo croutons!

Lean beef ups the protein in this healthy, asian-inpsired salad.

Of course, the most direct way to pump up the protein in a salad is by adding lean red meat; chicken, turkey or other poultry; or fish, shrimp  or type of seafood. Today, I’m sharing my recipe for Orange Miso Beef Lettuce Wraps along with a collection of other beef salad ideas I curated in a collection for Mode Stories.

Check out Beef Up a Light Lunch – Seven Steak Inspired Salads

by The Fit Fork at Mode

Eat Nakd Bars - thefitfork.comAlso, I wanted to share with you a yummy snack I’ve been enjoying lately –  Eat Nākd from Natural Balance Foods . Eat Nākd bars are basically fruits and nuts “smooshed” together in a nutritious, healthy bar for convenience  Eat Nākd Protein Crunch bars are just as delicious and are have a bit of plant-based protein added for sustained energy. Individually wrapped for convenience and available in a ton of tempting flavors (hello chocolate mint), these bars are the perfect way to get some quick energy before a workout or when you need a little pick-me-up to nosh on at the office. They are also vegetarian and Paleo diet friendly; gluten, wheat and dairy free; and have no added sugars or hidden extras. These bars are made in Britain and you can order online with quick delivery – this product totally worth checking out!

protein challenge badge

Click photo to sign up!

Join the 30 Day Protein Challenge — you’ll learn how to get enough protein in your diet. Or, you’ll discover why you should rearrange the protein you’re already eating — did you know most Americans eat 2/3s of their daily requirement at dinner? It needs to be evenly portioned out through the day! The #ProteinChallenge also gives you access to delicious recipes and support with nutrition tips and a hunger scale to help you optimize your health!

Beef Up Summer Salads #ProteinChallenge #ModeStories http://bit.ly/1ffj5dK 

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What is your favorite or most unusual way to add protein to a salad? Please share in the comments below — XOXO, Jennifer

 

This post is sponsored in part my Mode Media. 

Adding grilled strip steak to my Orange Miso Lettuce Wraps ups the protein to 25 grams -- perfect for the #proteinchallenge!
Print
Miso Orange Steak Lettuce Wraps
This healthy, Asian inspired salad can be grabbed and wrapped up to-go -- or eat like a traditional salad! Beef and edamame beans pump up the protein so you'll be satisfied through to the next meal!
Cuisine: Asian
Ingredients
  • 2 10 ounce beef Strip Steaks Boneless, cut 1 inch thick
  • 16 leaves Boston or butter lettuce leaves (about 4 to 5-inch diameter)
  • 2 cups ssorted rainbow slaw mix – chopped broccoli stalk, matchstick carrots, shredded cabbage
  • 1/4 cup frozen shelled edamame beans, thawed
  • 1/4 cup thinly sliced radish
  • 1/4 cup slivered toasted almonds
  • 4 ounces Mandarin orange segments
  • 1/4 cup Green Garden Orange Miso Dressing (or Asian vinaigrette of choice)
For Wet Rub
  • 2 tbsp Sriracha sauce
  • 2 cloves garlic, crushed
  • 1 teasponn ground black pepper
Instructions
  1. Combine Rub ingredients; smear evenly onto beef steaks.
  2. Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  3. Carve steaks into slices. Place lettuce leaves on serving platter. Evenly layer vegetables onto lettuce leaves. Top evenly with steak. Drizzle with vinaigrette; sprinkle with nuts.
  4. Tip: To pan-broil steaks, preheat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook steaks 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

Fast, Fit Family Valentine Dinners – Mix and Match Menu

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10 Ideas for Mix and Match Family Valentine Dinner - TheFitFork.comHas your week of work, working out and kids’ activities been more jam-packed and crazy than a floral shop filled with frantic husbands and boyfriends fighting for the last bouquet? Well, don’t fret that you haven’t made a menu for Valentine’s Day, I’ve got you covered!  Check out my ideas for quick-to-make, kid-friendly dinner ideas that provide the quality nutrition you love!  I have three ideas each for salads, entrees and desserts — plus a bonus baked heart fries recipe– feel free to mix and match!

SALADS:

Spinach Strawberry SaladStrawberry Spinach Salad – This beautiful berry salad will get any spinach avoider to start eating greens!

 

 

 

 

Cucumber Heart Salad

 

Simple Green Salad with Cucumber Cutouts – Dress up a simple green salad with cucumbers punched out in the center with a small heart cookie cutter.

 

 

 

 

Grapefrut and Hearts of Palm Salad

Grapefruit and Hearts of Palm Salad – Fall in love with the sweet-tart zing of this salad from Cooking Light. If you think the kids won’t like the slightly nutty, semi-firm texture of palm hearts (but I think they will), simply swap for another veggie.

 

 

 

 

ENTREES:

Give Me Amore Pizza

Give Me Amore Pepperponi Pizza

Give Me Some Amore Pizza with Quick Homemade Sauce – The kids will be begging for one more slice of this super-quick, convenience crust pizza that features homemade sauce made quickly in the blender (no simmering required).

Fish Baked in Parchment Paper

Herbed Cod with Vegetables in Papillote – This recipe I made for Litehouse foods sounds like it should be learned in a French culinary school, but it’s really super easy! Just wrap up ingredients in parchment paper and bake for about 15 minutes!

 

 

 

Spice Crusted Tenderloin Steak - TheFitFork.com

Spice Crusted Tenderloin Steaks – You can’t fail with a filet – and caramelized with spices and grilled to perfection, you will win Valentine’s Day dinner hands down.  Oh, and not only is tenderloin super tender (duh), it’s one of the leaner cuts!

 

 

 

 

DESSERTS:

Chocolate Yogurt Tart with Strawberries - TheFitFork.comStrawberry Greek Yogurt Tart – This better-for-you dessert features a grain free crust, creamy filling made with stevia-sweetened Greek yogurt, and lots of lush berries on top.

 

 

 

Strawberry Yogurt Chocolate Ice Cream TopperChocolate Strawberry Cheesecake Ice Cream Topping  – I love this fun idea from friend Emily at the Litehouse Foods blog, she transformed Green yogurt fruit dip into a frozen “bark” to use as garnish on a favorite flavor of ice cream.

 

 

 

Strawberries and Chocolate Dip - TheFitFork.com

Berries with Chocolate Dip – Simple, sensible and a real sanity saver if you haven’t anything planned for dessert

 

 

 

 

 

Herb Lover's Oven Potato Fries for Valentines - TheFitFork.comThese were a popular recipe from last week — Herb Lover’s Oven Potato Fries

Fast, Fit Family Dinners – Mix and Match Menu for #ValentinesDay #Recipes #Fitfluential

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Strip Steak Salad with Roasted Hatch Chile Relish Recipe

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There are many things to love about the end of summer. Stocking up with anticipation on new supplies for school yet slowing down to enjoy the last moments of lazing around with the kids. Oh, and the food – the boundless bounties of August produce in all its assorted sun-ripened, juicy and (in this case) spicy goodness.   I’m talking about HATCH GREEN CHILES – love them, love them, love them and have been in fire-roasting cahoots with bushels of the New Mexico superstar long before they became the “IT” food of August.


Oh, and in case you aren’t aware of my, ahem, celebrity – I am a past Central Market Hatch Green Chile Cook Off Winner (and have also placed 2nd and 3rd in other years. People, I KNOW my PEPPERS! Check out the video if you want to know how to roast, peel and seed them!

It’s so (yawn) common for people to pair Hatch green chiles with pork or chicken.  Well, I’ve put Hatch chiles in everything from gnocchi to cheesecake (seriously). Also, one of my favorite burgers (and bunless, too) is my Hot Mess Hatch Green Chile Burger on Grilled Squash “Buns.”  Today, I have delicious recipe for Strip Steak Salad with Roasted Hatch Chile Relish – it’s easy and will take your mouth to a happy place.

wet steak rub recipe

First, order of business is seasoning the beef. Strip steaks are very tender and don’t require a marinade to break them down – only a rub to enhance the natural flavors.  My “No-Flub Wet Steak Rub” can easily be made in any quantity you need – use it generously so it makes a nice crust!

beef steak salad with corn green chile relish

Strip Steak Salad with Roasted Hatch Green Chile Relish Recipe

  • 2 8-oz strip steaks

For Rub:

  • 1 tablespoon olive oil
  • 1 tablespoon chile powder
  • 1 tablespoon ground pepper
  • 1 tablespoon Greek seasoning

For Relish:

  • 1 cup fresh corn kernels
  • ½ pint grape tomatoes
  • ½ red onion, chopped
  • ¾ cup fire-roasted Hatch peppers, peeled and seeded (you can buy them like this at most stores)
  • 2 teaspoons olive oil
  • ½ teaspoon coarse sea salt

For Dressing:

  • 2 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon chile powder
  • 1 teaspoon minced garlic
  • 1 tablespoon chopped cilantro

8 oz baby spring lettuce mix

  1. In small bowl, mix together olive oil and spices into a paste. Apply liberally on the front and back of steaks.
  2. Grill steaks over 400 degree heat for 4 to 5 minutes per side, or until instant read thermometer reaches 135 degrees.  Take steaks off grill and let rest for 10 minutes.
  3. Toss together corn kernels, tomatoes and red onion with 2 teaspoons olive oil and sea salt. Place in rimmed baking sheet and roast at 400 degrees in oven or on grill until edges starting to brown, approximately 15 minutes. Stir as needed.
  4. Remove vegetables and chop up roasted tomatoes. Add in roasted Hatch chiles, stir to combine.  Set aside.
  5. For dressing, shake together olive oil, vinegar, chile powder, garlic and cilantro in a mason jar. Set aside.
  6. To assemble, place lettuce on platter. Top with strip steak that has been cut thinly across the grain. Top with relish and dressing. Serves 4.

strip steak whole with hatch relish

There is no shame in saying, “no salad for me tonight.” The Hatch Green Chile Relish (roasted with corn, red onions, and tomatoes), also makes a tasty accompaniment atop a whole steak.

Do you have a favorite topping or salad recipe for steaks or are you strictly carnivorous?