★★★★★ Paleo Dinner Recipe – Healthy, Quick, Easy Skillet Tri Tip Steak

Welcome to Munch For Wellness Today’s topic
is a recipe for one of the leanest cut of beef called the Tri-tip. But first. Please take a moment to subscribe to our channel,
Munch For Wellness, and hit the alert bell to be notified of all the healthy eating tips
videos that we make all week long. Now, on to a fast and easy skillet recipe
for Tri-Tip Steak. When you think of eating healthy, most people
don’t think of beef steak. But, sometimes you just can’t help yourself
and then it’s time for a lean cut of steak (especially if you follow the Paleo way of
eating). Tri-tip steak is an inexpensive cut of steak
that is cut from the bottom part of the sirloin roast. Sirloin steak has only a moderate amount of
total fat with very little of it saturated fat which makes it a more healthy cut of meat. A typical 3-ounce serving contains 8 grams
of total fat, of which 3 to 4 grams are saturated. In comparison, 3 ounces of t-bone steak contain
14 grams of total fat, which is almost double that of a sirloin cut. Since, saturated fat is the type that leads
to elevated cholesterol levels and known to raise your risk for heart disease, choosing
sirloin for your indulgence of a steak meal, is the way to go. This no-fuss, quick and easy tri-tip steak
recipe that comes together in less than 20 minutes, so it is ideal for a busy and healthy
weeknight meal. Prep time: 5 minutes. Cooking time: 10-12 minutes. Serves 4 to 6. Ingredients: 2 Tablespoons extra virgin oil. 1 Tablespoon kosher salt. 1 teaspoon freshly ground black pepper. 2 teaspoons garlic powder or chopped fresh
garlic. 1 Tablespoon fresh rosemary leaves, finely
chopped. 2 pounds tri-tip steak, approximately 1 inch
thick. Directions: Heat the olive oil in a large
cast iron or other heavy-duty skillet over medium-high heat. Combine the salt, pepper, garlic powder, and
rosemary in a small bowl. Rub the salt mixture on all sides of the steak
and place in the hot skillet. Sear steak on both sides, approximately 2
minutes per side. Reduce heat to medium and continue cooking
the steaks for another 6 to 8 minutes, turning once to cook evenly on each side. This will yield medium-rare to medium steaks
with an internal temperature of 145° to 160° Fahrenheit. Cook for another 2 to 3 minutes for more well
done steaks. (For thinner steaks, reduce cooking time by
3 to 5 minutes). Remove steaks from skillet and loosely cover. Rest for 5-10 minutes before serving. To serve, cut steaks in thin slices against
the grain for more tender results. Serve with lightly steamed or roasted asparagus
stalks along with a few roasted, whole cherry tomatoes for a quick, healthy meal.

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