Sirloin Steak with Mexican Bean Salad

Game meats, such as carribou or venison, are also a great alternative to the beef, being as they are incredibly lean and packed with essential ingredients such as iron and zinc. This recipe is a good one to prepare and enjoy as a post work out meal.

This recipe serves 4

485 calories

47.8g total carbs, 11.5g fiber, 36.3g net carbs

25.7g fat

39.8g protein

Marinade for steak

  • 1/2 cup red wine
  • 1 tbsp olive oil
  • 1 tbsp soy sauce
  • 2 tsp liquid smoke
  • 1/2 tsp paprika
  • fresh ground black pepper to taste
  • 4 sirloin steaks, 4 ounces each (of course you can use any size you desire)

Salad

  • 1 1/2 cups dry black beans
  • 1/2 red bell pepper
  • 3 scallions, thinly sliced
  • 1 red chile, finely chopped
  • 1 tbsp extra virgin olive oil
  • pinch of cayenne pepper
  • olive oil spray
  • 8 spears asparagus
  • 1 ounce bourbon whiskey
  1. To marinade the steak: Combine all of the marinade ingredients in a large bowl. Put the steaks in a large resealable plastic bag and pour in the marinade, Squeeze out the excess air and seal the bag. MArinate in the refrigerator for 1 to 2 hours, turning the steaks occasionally to ensure even marination.
  2. Meanwhile, to make the salad: Soak the beans over night in water. The next day, drain the beans and transfer to a sauce pan. Cover with water and bring to a boil. Cook for 30 to 40 minutes, or until al dente. Transfer to a bowl and allow to cool. Add the bell pepper, scallions, chile, oil and cayenne. Stir to mix. Cover and set aside.
  3. Heat a grill or frying pan. Coat with oil spray. Cook the asparagus for 2 to 3 minutes, or until slightly browned. Remove and set aside.
  4. Remove the steaks from the marinade, reserving the marinade, and pat dry with paper towels. Cook on the grill for 3 to 5 minutes on each side, or until desired doneness. A thermometer inserted in the center of the steak registers 145* for medium rare, 160* for medium, and 165* for well done.
  5. Put the reserved marinade in a sauce pan and add the bourbon. Heat gently and simmer for 4 to 5 minutes to reduce and thicken the sauce.
  6. To serve, spoon a little of the sauce over the steaks and serve with the salad and grilled asparagus.
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