Balsamic beef with crispy greens

Well here’s a turn up for the books. A full on meaty meat recipe on my blog. I would have bet money against this recipe making it on here six months ago.

The truth is I’ve made a few changes recently. I’m happy with my diet and feel very lucky to be in tune with my body, but I’ve decided to try something new . Over the past few weeks I have cut down the fructose even further, left out legumes and swapped in more proteins from meat. Yes meat, I didn’t expect myself to say that one!

Balsamic steak_2

Ask yourself how you feel?

Just as it’s important to look at our exercise patterns and check whether we’re varying things enough to give enough benefit and recovery, I think it’s just as valuable to do an audit on what we eat every now and then.  I think we should check that what we’re eating is working for us, giving us as much energy as possible and reacting well with our bodies. I’ve been asking myself how I feel and made these changes primarily to help with my energy levels.

So is it a paleo thing or a personal thing?

I have been hugely woken up from the insights on blogs, recipe books and friends with regard to paleo, primal blueprint and caveman style eating. The science behind the principals is so logical. Read a cute introduction to Paleo by Nom Nom. However there are also arguments to say that we have moved on since the caveman days, and that there are definitely risks to eating too much protein Here is a vegan debate against Paleo.

So all I can do, is carry on feeling my way through and lead this one for myself. For me it’s definitely a personal thing. I have a strong set of lifestyle principals and I like that I have found a way to eat and operate that works for me. I’ll just keep checking that I feel good and that I am enjoying life and the food I make.

So what’s the verdict?

Two weeks in and I feel amazing. I have thoroughly enjoyed the challenge of making different things and I cannot believe how much sharper I feel. Clamping down on fructose has meant the mid-afternoon slumps that had started sneaking in, have completely disappeared as my body has a stable blood sugar content. The single most exciting part of this though is that we’re naturally just starting to eat in sync again as a family. The food I am eating is the food my husband and children love to eat.

Balsamic steak_5

So, back to the recipe. I don’t think the pictures are quite as graceful for sure. So more beautiful recipes soon I promise. For a marinade for 2 people you will need:

  • 2 premium cuts of steak, I used fillet steak
  • 3 cloves of garlic sliced finely
  • 2 tablespoons of olive oil
  • 1 tablespoon of dark balsamic vinegar
  • About 5 sprigs of thyme and 5 large chopped mint leaves
  • A little salt and pepper

For the green vegetables:

  • An oven tray of kale and broccoli
  • A drizzle of olive oil and gentle drizzle of white balsamic vinegar,
  • Generous sprinkle of pink salt

To bring it all together:

  1. In a flat bottomed ceramic dish place the steak and top with the marinade ingredients.
  2. Cover with foil and place in the fridge for 4 – 6 hours.
  3. When ready, pop the vegetables in a pre heated oven for 20 minutes at 180 degrees C.
  4. Heat a large frying pan or griddle and cook the steaks while the vegetables are cooking.
  5. Once the steak is to your preference let is rest for 5 minutes before serving.

A guide to cooking the perfect steak:

  • Blue: About 1½ mins each side
  • Rare: About 2¼ mins each side
  • Medium-rare: About 3¼ mins each side
  • Medium: About 4½ mins each side

Balsamic steak_8