This post is a collaboration with Beef. It’s What’s For Dinner. On behalf of the Beef Checkoff. The opinions and text are all mine.
I know protein is important to include in my meals because it’s essential for growing bodies and, building and repairing muscles. We are a very active family. We’re either at soccer practice, riding our bikes, taking the dogs to the park or swimming in our pool. My nine-year-old girls are also growing like roots. I feel I buy clothes for them every other month because they are outgrowing everything. Knowing this I include beef in our meals. The protein found in beef contains all nine essential amino acids, which are basically the building blocks for the human body. They help develop and repair muscle tissue. This is why it’s important to include protein like beef in your diet.
You can find protein in quinoa, legumes, peas, edamame, nuts, eggs, beef and more. In my Southwest Steak Salad dinner, I have about 3 oz. of steak, which contains 25 grams of protein. I also added black beans for extra protein. This was an adult size portion for my carnivore of a husband, but for my kids I served them half the amount.
To keep pace with our active and busy schedule, I try to keep all my recipes quick and easy. Cooking steak literally takes less than 10 minutes. My trick to cooking steak is using a cast iron. I only season with salt and pepper and sear it in my cast iron with coconut oil because of the high smoke point. After the quick sear I turn down the heat and add butter, garlic and fresh rosemary. The sear seals in the juices, and the little ingredients I add is to enhance not mask the flavor of steak. The most important part is actually letting the steak rest for 10 minutes to hold in the juices.
Here’s a glimpse into what a day in the life is like. My husband drops the kids off at school, I take my two dogs for a walk, eat breakfast, jog to the gym, workout, come home and film, eat lunch, pick up the girls from school, playdate with their cousin at the park, walk the dogs again, homework, make dinner, feed the kids and relax by the pool while the kids swim, shower, bedtime and laundry. My Southwest Steak Salad dinner is the perfect fuel to give us strength during our active day. I wasn’t kidding when I said we are very active. Protein in our diet helps me and my family grow and provides us with the strength to continue with our lifestyle. Beef is high in protein and very versatile to incorporate in our daily diet.
It’s really easy to add beef into any meal. You can add ground beef to your breakfast scramble, have a roast beef sandwich or steak stir-fry with your favorite veggies. Last month I made Power Beef Meatballs with Quinoa for my meal prep. For those of you who caught my IG stories, you also saw I froze the other half of my pre-baked beef meatballs and added into my spaghetti sauce a few nights later. For more beef recipes and nutrition information visit Beef. It’s What’s For Dinner.
- 2 NY Strip Steaks
- 8 cups chopped romaine lettuce
- ⅔ cup black beans
- 1 cup diced tomatoes
- ⅔ cup corn
- ⅓ cup gorgonzola or blue cheese crumbles
- 4 garlic cloves
- 2 sprigs of rosemary
- 2 tbsp. Coconut oil
- 1 tbsp. Butter
- 1 tsp. Sea salt
- 1 tsp. Black pepper
- Season steak with salt and pepper. Heat cast iron pan to medium high heat and add coconut oil. Sear steak on both sides for 1 ½ to 2 minutes. Reduce heat and add butter, crushed garlic cloves and rosemary. With tongs rub garlic and rosemary over steak while cooking. Cook steak on both sides for another 2 minutes; insert an instant-read thermometer and the temperature should read 160 degrees for medium. Remove steak from cast iron and let rest for 10 minutes before cutting into it.
- In large bowl mix chopped romaine lettuce, black beans, corn, tomatoes and cheese. Add sliced steak and any dressing you prefer. I used a store bought spicy chipotle dressing.