TIP OF THE DAY: How To Eat Less Red Meat
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People who love red meat tend to like large amounts of it. A one-pound strip steak? Sure, that’s a “normal portion,” just like a pint of ice cream.
You can cut back on the ounces by enjoying your steak in a taco or on a salad. A few slices equal the three-ounce portions that nutritionists and healthcare professionals recommend, and you still get your steak delivered in a delicious way. Steak tacos and steak salad are also ways to stretch leftover steak or other grilled meat (we especially enjoy a grilled lamb salad). RECIPE: STEAK TACOS WITH CHIPOTLE SLAW & AVOCADO SALSA This recipe is from QVC’s David Venable. David suggests: “A fun way to make sure you get a beer that will go with your meal is to shop by region. If you’re cooking a big Italian meal, try an Italian beer. If you’re going Mexican, stock up on your Coronas. Try this recipe with a dark Mexican beer (like Negra Modelo) to match the heartiness of the steak.” Ingredients For The Steak |
Steak tacos let you enjoy steak—just less of it. Photo courtesy QVC. |
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For The Chipotle Slaw |
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 Steak salad (recipe below) provides the opportunity to enjoy steak and salad, while cutting back on the steak. Photo courtesy McCormick. |
Preparation
1. PREPARE the marinade. Combine the garlic, cilantro, lime juice, olive oil, salt, pepper, jalapeño and chili powder in the bowl of a food processor and process until finely minced. 2. PLACE the flank steak in a large zip-top plastic bag, pour in the marinade and squeeze out any excess air before sealing. Allow the steak to marinate in the refrigerator for at least two hours; do not exceed 8 hours. 3. PREPARE the slaw. Combine the sour cream, milk, chipotle and vinegar in a large bowl and whisk until combined. Add the cabbage and stir until it’s completely coated with dressing. 4. PREPARE the salsa. Combine all the ingredients in a medium-size bowl; toss until combined. If kept refrigerated, this can be made up to 2 hours prior to serving. 5. GRILL the steak: Preheat a barbecue or indoor grill and set the temperature to medium high. Grill the steak for 8 minutes on each side, or to your desired degree of doneness. Let it rest for 10 minutes before cutting, diagonally across the grain, into thin slices. 6. ASSEMBLE the tacos. Place 4-5 slices of steak in a taco shell, top with approximately a quarter cup of salsa and the same amount of slaw. |
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RECIPE: STEAK SALAD Hearty greens, including spinach, peppery arugula and bitter watercress, are good counterpoints to the steak. In the summer, a garnish of berries adds seasonal festiveness. Ingredients Find more of David Venable’s recipes at QVC.com. 1. TOSS salad greens with tomatoes, mushrooms, onion, olives and dressing. 2. LAYER sliced steak atop the salad. Garnish with crumbled or sliced cheese and berries.
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