If you workout for 1 hour everyday, it’s still only 4% of your day! What you do for the other 23 hours has a massive impact on your health (both physical and mental), body composition, and overall well-being. So every Friday we are going to post something related to #TheOther23. This could be about nutrition, sleep, mindfulness, and anything else NOT related to working out. First up is a recipe: coffee-rubbed steak.
If people can have breakfast for dinner (i.e. bacon and eggs), why can’t we have dinner for breakfast (i.e. steak!)? Gurus like Charles Poliquin are fans of protein+fat for breakfast to sustain the body’s carbohydrate-burning from the night before. Essentially, you are maintaining a limited fast through the morning if you abstain from carbs and I do believe this is a perfectly fine thing to do in order to lean out or even maintain your weight. Personally, I find my energy and clarity is better if I stay lowish carb in the morning and then ramp up my carbs as the day goes on. For awhile, I was making this recipe on Sundays and would divvy it up for the 5 weekdays’ worth of breakfast.
This isn’t to say you can’t have this for dinner, but if you’re sensitive to caffeine, then you should probably use decaf coffee!
Anyway, back to the “recipe.” It’s hard to even call it a recipe since it’s so simple.
1. Ground up 2 TBSP. coffee (Get a burr grinder if you regularly have coffee at home – it will change your life. The really good ones are $400+, but I have this one and it works great. I use a fine/medium grind, but it probably doesn’t matter as long as you have ground coffee)
2. Rub coffee grounds into steak. You can use any type of steak, but for this recipe I like flank steak to balance cost vs. deliciousness.
3. Cook steak. This will vary greatly on the cut of meat and how thick it is, but generally you are either going to grill it or use your stove + oven. Grill should be as hot as possible and do each side for about 2-4 minutes depending on thickness. If you’re staying indoors, get a cast iron pan and put it in your oven at 450 to heat it up. Once really hot, take it out and onto your stove top with burner on high. Sear one side of your steak for 2 minutes then flip it and put the whole thing back in the oven for 4-7 minutes, again depending on thickness.
4. Cut espresso steak. Use a sharp knife. This is the one I use.
5. Eat espresso steak.
See how I drew that out to 5 steps? Now it’s officially a recipe.
You can also add sea salt to it before you rub the coffee grounds in. I’ve done it with and sans salt and I prefer salt, but I’ll leave it up to you. I don’t want to complicate this recipe with another step.
If you’re looking for an easy, tasty breakfast, you can’t get much easier, nor tastier than this. I used bring this to work and heat it up for about a minute. A 2lb. flank steak yields about five 5-6oz. servings, so obviously scale accordingly. I don’t need a huge breakfast, but it is a nice small start to the day.
