Steak and Eggs (not at the same time)

April 8th, 2009, by

I know I mentioned posting photos of my daily meals, so here goes nothing. You can see the specifics/portion sizes at MyPlate. Please let me know if you guys enjoy this.

11:00am Feeding

2:45pm Feeding

I also enjoyed part of an 88% cocoa bar with a grande decaf coffee from Starbucks (to which I added raw cow's cream). While posting this I couldn't resist having some of the 85% cocoa bar sitting here :)

Category: Nutrition · Recipes

8 Responses to "Steak and Eggs (not at the same time)"

  • Tom
    April 10, 2009, 10:12 am

    Looking at the beef below just has me thinking about the Fogo Meat Fest tomorrow. Looks delish!

    I like the photos of the food - keep it coming.

    Where do you buy some of this stuff? 85% cocoa bar? Never heard of it and more importantly, what's the point of that?

    Also - ghee? What is that and where is it? Benefits? Better than butter?

  • Bill
    April 10, 2009, 10:34 am

    Tom -

    The chocolate bars are from a few different places. Trader Joe's carries an 85% cocoa bar (at the checkout counters), Sunset Foods carries an 88% bar by Hachez, and Lindt makes an 85% bar that Meijer and Target both carry.

    The chocolate bars are my vices. I mean, who doesn't enjoy steak and chocolate??? I stick to the darkest bars I can find, save the 100% ones, to minimize the amount of sugar and other additives. Once you get in the 85%+ range, the bars all contain very similar ingredients. This means that they are high in fat while low in carbs. The cacao beans also contain tons of anti-oxidants, WAY more than red wine even. I believe they have the highest ORAC value by far.

    As for ghee, that is clarified butter. Looks and smells the same. The difference is that the protein solids have been removed which results in 3 things. First, ghee does not need to be refrigerated. As with other fats, it will remain good at room temperature for a long time. Second, people who are allergic to dairy products can tolerate ghee. Third, ghee is much more stable when heated, resulting in a higher smoking point. It costs me about the same as raw butter, but I just find it more convenient. This is the only place we purchase our ghee from. Leslie commented a few days back with a discount code for that site.

  • stacy
    April 13, 2009, 9:54 am

    Hey Bill. I am in need of beef. How soon will you be ordering, and do you have my order with yours?

  • Bill
    April 13, 2009, 11:02 am

    Stacy -

    Other people have been ordering on their own. Nobody approached me about going in on a bulk buy. Have you been to their website? What exactly are you looking for?

  • Garth
    April 13, 2009, 3:14 pm

    I'll do a bulk buy with you - check out the Slanker's sit and let me know what you have in mind. I'm in - never have enough meat (except maybe after a night at Fogo De Chao)! We're going to cook up a couple of massive Porter House Steaks later this week :)

  • Josh
    April 16, 2009, 10:02 am

    Hey Bill,

    That flank steak concoction looks amazing about now... Do you have the recipe for it? Thanks!

    See you tomorrow,

    Josh

  • Bill
    April 16, 2009, 11:41 am

    Josh -

    I really enjoyed the flavor of the flank steak. Here is what I used:

    Flank Steak (2-3#)
    Garlic (19g)
    Green Peppers (68g)
    Red Peppers (80g)
    Orange Peppers (60g)
    Red Onion (100g)
    Olive Oil (45mL)
    Fresh Lime Juice (1/4C)
    Cumin (3 tsp)
    Ancho Chile Powder (1 tsp)
    Sea Salt

    I diced up all of the veggies and put them in a large ziploc baggie with the rest of the ingredients. I added the steak and made sure to mix everything well. I let this marinade in the fridge overnight, making sure to give the bag a shake and a flip whenever I went in the fridge. When it came time to cook it, I dumped the entire contents of the bag in a pan, brushing the chunks of veggies off the meat. The meat went on the grill while I sautéed the marinade in the pan.