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Two years ago I was very uncomfortable with my physical appearance because I had let myself become overweight. I made a commitment to begin exercising on a regular basis and to eat better. I lost about 35 pounds in five months and was feeling much better. However, my mind and body had reached a plateau and I was quickly becoming bored and frustrated. I was seeking new ideas, new challenges and new advice to motivate myself. I was also looking to improve muscle tone and definition. That is what brought me to Fit 4 Life. After just a few weeks of slow strength training and following their diet advice, I began to see amazing results. Not only did I lose body fat and increase muscle tone, I felt energized and excited. The entire staff is extremely knowledgeable and supportive. I am grateful for Fit 4 Life because now I am certain that I will continue to be motivated and see results.
- Jill Wood
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A Healthier Steak Salad
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Ingredients
For steak
- 1 pound grass-fed flank, skirtor strip steak (about 1/2 inch thick; go to eatwild.com to find where to buy grass-fed beef in your area)
- 1/4 cup fresh orange juice
- 2 tbsp fresh lime juice
- 2 tsp adobo seasoning
- 2 tbsp chopped fresh cilantro
- 1 garlic clove, chopped
- 1/4 tsp kosher salt
For salad
- 2 ears shucked corn
- Olive oil cooking spray
- 1 cup chopped peeled jícama , cut into 1/2-inch cubes
- Juice of 1/2 lime
- 12 oz. baby spinach leaves, washed and dried
- 1/2 cup diced bottled roasted rep peppers
- 1 diced peeled avocado
- 1 oz. queso fresco, srumbled
- Fresh cliantro, for garnish
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Method
- Place steak in shallow dish. Whisk together orange juice, 2 tbsp lime juice, adobo seasoning, chopped cilantro and garlic. Pour this marinade over steak, and coat both sides. Cover; refrigerate 1 hour.
- Prepare medium-high grill, or set grill pan over medium-high heat. Coat corn with cooking spray; grill about 5 minutes or until well-marked on all sides. Remove from grill and let cool. Cut kernels from ear with a sharp knife and set aside.
- Remove steak from marinade and season both sides with salt. Grill 2-3 minutes per side or until internal temperature reaches 145 degrees (for medium rare). Transfer to cutting board; let rest 5 minutes before slicing.
- Toss jícama with lime juice. Put spinach in a large bowl. Add roasted peppers, reserved corn, jicama, avocado and queso fresco. Toss with dressing of your choice. (Try the Roasted Poblano Dressing at health.com/poblano.)
- Thinly slice steak against the grain. Divide salad aming 4 plates, arranging steak on top. Sprinkle with cilantro and serve.
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