Looking at 1 cup of leftover rice, getting ready to nuke my lunch the other day, I realized — anew — that I can’t eat that much rice. Ever. It felt like a little death until someone in my online fitness support group suggested I say to myself, “The new JoAnn doesn’t eat that much starch or she won’t have any calories left tonight when she wants to snack.” I find it amazing how effective a statement like that (to myself) can be.
Just as I’m amazed that telling myself my 10 to 12 glasses of water a day are plumping out my facial wrinkles. They’re not, but they do keep me feeling better in this hot, muggy weather.
I would be happy eating salads for the rest of the summer, two, maybe even three meals a day. This one from Prevention magazine is so good we’re probably going to have it every other week, at least while we have fresh oregano in the yard.
The recipe calls for skirt steak which can be $10 a pound. I found some close to its expiration date that was reduced to $6.
Steak and brown rice salad
3 tablespoons olive oil, divided
2 tablespoons freshly grated lemon zest
3 tablespoons chopped fresh oregano, divided
1 teaspoon each salt and black pepper, divided
1 pound skirt steak, cut into 4 pieces
10 ounces frozen or pre-cooked brown rice
4 ounces halved cherry tomatoes
1/4 cup pitted (green) olives
1/2 small diced shallot (about 3 tablespoons)
2 tablespoons fresh lemon juice
1 minced clove garlic
Heat 1 tablespoon oil in heavy skillet over high heat. Combine lemon zest, 1 tablespoon oregano and 1/2 teaspoon each salt and pepper in small bowl. Rub over steak to coat. Drop in hot skillet to sear and cook to medium-rare, 4 to 5 minutes per side.
Prepare rice according to package directions. Drain if necessary and toss with tomatoes, olives, shallot, lemon juice, 2 tablespoons oil, 2 tablespoons oregano, garlic and 1/2 teaspoon each salt and pepper. Slice steak and toss with salad. Makes 4 servings, 479 calories, 28 g protein, 26.5 g fat each.
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