The 45 Day ChallengeI spend a lot of time cooking delicious food in my smoker, and I also spend a lot of time eating that food. In fact, I tend to overindulge from time to time. That over indulging led to a few extra pounds… and I knew I had to get things back on track before the holidays. Shortly after realizing the reading on the scale was starting to creep up I was encouraged by one of the coaches at my local CrossFit gym to join a 45-day clean eating challenge. What could it hurt? I’m 7 days into the challenge now, and so far it hasn’t been too bad. It’s essentially keto (under 25 grams of net carbs per day). The only caveat is that I’ve also eliminated dairy. No more cheese! I know what you’re probably thinking. Trust me, I know it sounds crazy too. But I feel great, I’m losing weight like crazy, and since I’ve eliminated the lactose from dairy, and sugar from my diet, I’m noticing that everything I eat tastes much better. My senses are coming alive!
Flank Steak with Carrot Top ChimichurriI don’t know if it’s the new diet, or if this flank steak really was the best tasting steak I’ve ever had. It didn’t take long to make, and the fresh flavors of the carrot top chimichurri blended perfectly with the wonderful beefy flavor of the smoked flank steak. We served the steak with roasted carrots and carrot fries (carb free fun), and everyone loved it!
Flank Steak MarinadeFlank steak is a really great cut of meat. It’s very affordable and packs great beefy flavor. Flank steak is a lean cut of meat, and because of that, I like to put it in a simple marinade for a few hours before cooking. In a small bowl combine a 1/2 cup olive oil, a 1/3 cup Worcestershire, the juice from one lemon, two cloves of minced garlic, a tablespoon of salt, and a few cranks of freshly ground pepper. Mix until the marinade is thoroughly combined and then pour it over your flank steak in a large zip lock bag. While the steak is marinating you can make your chimichurri sauce.
Carrot Top ChimichurriI saw this recipe for carrot top chimichurri a while ago, and ever since then, I’ve wanted to try it. This chimichurri recipe is what truly makes the meal amazing. The minced carrot tops combined with white wine vinegar, olive oil, and spices give this a unique and fresh flavor that satisfied ALLL of my senses.
If you love a good, authentic chimichurri, you have to try making this. The clean crisp flavor of this sauce is the perfect compliment to beef, chicken, vegetables, or breads.
- 1 cup finely chopped carrot greens, preferably organic (6 carrots)
- 2 teaspoons dried oregano
- ¼ teaspoon cumin
- 2 teaspoon ground sweet paprika
- ½ teaspoon crushed red pepper flakes
- 2 cloves garlic, minced
- 1 teaspoon salt
- a few grinds of pepper
- ¼ cup white wine vinegar
- 1/2 cup olive oil, a good fruity one
- 1/8 cup water
- Wash and dry your carrot greens well.
- Finely chop your carrot greens and mix them with all of the dried spices and minced garlic. Stir in the vinegar and olive oil.
- Store in an air tight container at room temperature.
All credit for this recipe goes to Jeanine Donofrio at www.LoveandLemons.com