Healthy Steak Recipes (3 Ways) – Made by Chef Robert Irvine’s

by Book Recipe
Healthy Steak Recipes (3 Ways)

Healthy Steak Recipes on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Chef Robert Irvine’s new series shows you how to add variety to your favorite meals by cooking them in three ways. When chicken gets old, try out one of these three steak recipes!

Of the meats that make their way onto our plate, steak is the best in protein. But, since it’s harder for the body to break down, it’s not often a staple, like chicken or turkey. Make the most of your biweekly steak nights by trading in boring and plain for one of these Irvine-approved recipes.

Follow along with the 📝 recipes below👇🏾👇🏾

Healthy Steak Recipes (3 Ways)

Healthy Steak (3 Ways)

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

1- Mustard Flank Steak

Mustard Flank Steak

While an inexpensive and typically tough cut of meat, flank steak has great flavor and is very versatile. With the help of a tasty marinade, it can be tenderized. This first marinade uses mustard as an emulsifier that thickens and flavors at the same time. Combined with the salty-sweet tang of balsamic, this marinade will have you recreating this recipe till the cows come home.

  • Flank steak, 8 oz.
  • Balsamic vinegar, 1/4 cup
  • Olive oil, 1/4 cup
  • Mustard, 2 tbsp
  • Pepper, to taste
  • Salt, to taste
  • Basil, to garnish

Nutrition Facts

  • Serving size: 1 steak
  • Recipe yields: 4 servings
  • Calories: 495
  • Fat: 32 g
  • Carbs: 6 g
  • Protein: 48 g

2- Flank Steak with Jicama Salsa

Flank Steak with Jicama SalsaThe tuber jicama is a great base for a steak-paired salsa. Its crisp texture and fresh taste make it the perfect base for the tomato and tomatillo blend. Whip the salsa up the night before to give the flavors time to meld.

Marinade

  • Flank steak, 8 oz.
  • Jalapeno, chopped, 1 tbsp
  • Lemon juice, 1 tbsp
  • Garlic, minced, 1 tbsp
  • Olive oil, 1 tbsp

Jicama Salsa

  • Tomatillos, diced, 1/4 cup
  • Jicama, diced, 1/4 cup
  • Tomatoes, 1/4 cup
  • Lemon juice, 1/8 cup
  • Olive oil, 1/4 cup
  • Cilantro, to taste
  • Salt, to taste
  • Pepper, to taste

Nutrition Facts

Steak with Marinade

  • Serving size: 1 steak
  • Recipe yields: 4 servings
  • Calories: 433
  • Fat: 22 g
  • Carbs: 10 g
  • Protein: 49 g

Jicama Salsa

  • Serving size: 1/4 recipe
  • Recipe yields: 4 servings
  • Calories: 129
  • Fat: 14 g
  • Carbs: 2 g
  • Protein: 0 g

3- Cumin and Coriander Flank Steak

Cumin and Coriander Flank Steak

This dry rub is easy to whip up and can be made stronger by sitting overnight. Pair with a fresh black bean salsa for color, texture, and a little extra protein.

Marinade:

  • Flank steak, 8 oz.
  • Cumin, 2 tbsp
  • Coriander, 2 tbsp

Black Bean Salsa

  • Red onion, diced, 1/4 cup
  • Roasted red pepper, diced, 1/4 cup
  • Black beans, 1 cup
  • Vinegar, 2 tbsp
  • Cilantro, 1/8 cup
  • Olive oil, 2 tbsp
  • Salt, to taste
  • Pepper, to taste

Nutrition Facts

Steak with Marinade:

  • Serving size: 1 steak
  • Recipe yields: 4 servings
  • Calories: 367
  • Fat: 19 g
  • Carbs: 1 g
  • Protein: 49 g

Black Bean Salsa:

  • Serving size: 1/4 recipe
  • Recipe yields: 4 servings
  • Calories: 116
  • Fat: 7 g
  • Carbs: 10 g
  • Protein: 3 g

Instructions

1- Mustard Flank Steak

  1. Make a simple marinade using olive oil, balsamic vinegar, and mustard. Use whichever type of mustard you prefer (Dijon used here). Whisk together.
  2. Place steak directly in the marinade. Cover in plastic wrap.
  3. Leave in the refrigerator for a few hours.
  4. Sauté or grill the steak for about 4 minutes on each side, or until the internal temperature reaches 135 degrees F. When finished, slice at an angle to cut through the toughness of the muscle.
  5. Garnish with basil.

2- Flank Steak with Jicama Salsa

  1. For the salsa, combine chopped tomatillos, tomatoes, jicama, oil, cilantro, and lemon juice. Add a pinch of salt and pepper.
  2. Cover in plastic wrap, and place the salsa in the fridge.
  3. For the marinade, combine a chopped jalapeno, garlic, oil, and lemon juice. Blend.
  4. Allow flank steak to marinate overnight.
  5. Grill or sauté for about 4 minutes on each side, or until the internal temperature reaches 135 degrees F.
  6. Cut steak at an angle.
    Pro tip: If you find your cutting board sliding as you slice, place a wet paper towel underneath it to eliminate shifting.

3- Cumin and Coriander Flank Steak

  1. Mix cumin and coriander, making sure to meld.
  2. Rub into flank steak. Grill or sauté for about 4 minutes on each side, or until the internal temperature reaches 135 degrees F.
  3. While the steak cooks, combine red onion, roasted red pepper, cilantro, black beans, vinegar, and olive oil. Mix, and garnish with salt and pepper.
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Recipe video


Enjoy

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