The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Steak with Summer Veggies and Brown Rice
Per Serving:
5 oz top sirloin steak, seasoned with salt and pepper
125 g veggies (red peppers, onions, summer squash, kale, drizzled with a little olive oil salt and pepper)
3/4 c cooked medium grain sprouted brown rice
1/2 small avocado
1/4 c herbal seasoning sauce (green onions, garlic, lemon juice, parsley, thyme, sage, nutritional yeast, salt and pepper)
Equipment needed: 1-2 pans, large enough for the steak and veggies
Start by heating up your pan. If you have a pan that sticks you may need a little oil. Once hot, add the steak. Sear for 2 minutes on each side. You may want to open a window, it will get a little smoky.
Once you have seared the top and bottom for 2 minutes each, turn the steak on its side and sear the sides for 1 minute. This will lock in all of the juices. This will get you a medium rare steak, if you prefer a more well done steak, you can turn down the heat and leave it in the pan longer.
Once you have seared the steak on all sides, pull it out of the pan and let it rest on a cutting board. Add the veggies to the pan that had the steak. Saute for 3-5 minutes. You don't want the veggies to be super tender. You just want to get some color on them.
As your steak is resting with the veggies you can heat up your rice and slice the avocado. Once the steak has rested fully, plate the veggies on top of the rice and slice the steak. Finish by drizzling the sauce over top of the steak and place the avocado on top of the veggies next to it. From start to finish this dinner takes less than 20 minutes. Enjoy!
When you notice the squash and peppers getting some color, return the steak to the pan. Remove the pan from the heat and cover with a lid. Let the steak sit with the veggies for 5-10 minutes. (The larger steaks will need a little longer resting time.) Doing this allows the juices that would be on the cutting board to flavor the veggies a little more.
