Seared Steak with Avocado Cream

This week is weird. It's weird because I don't know if I have nothing to say or if I have so much to say that I would talk your ear off if you let me. More likely the latter. I'll try and keep my rambling today short (key word: try.) The real question is where do I begin...

How about the fact that I'M RUNNING AGAIN!? My shoulder is finally feeling well enough that I've been able to go out for short (definitely slow) runs. It's pretty crazy how quickly my endurance for running changed after a couple weeks off. What I do know is that no matter how short my runs are, for my mental sanity and the physical well being of those around me, it was about darn time I got to hit the road again. This time around my goal is to only hit the ground with my feet and not with my shoulder/knee/elbow/hand or any other body part. Wish me luck guys!

On top of my main therapeutic outlet being back, I'm feeling great mentally and physically, which I can't really say I had been for the last few weeks. Summertime was too full of temptation for me. By temptation, I mean I was spending too many evenings on patios in Chicago enjoying margaritas.  To get my crap together, I signed up for the 21 Day Superhero Challenge, which is kind of similar to a Whole30. This challenge is run by Emily Schromm, a Crossfit instructor, a personal trainer, a future Nutritional Therapy Practitioner and an all around bad-ass. Her daily videos give you a workout or an explanation of what is important in your diet and WHY it's important. There are weekly meal plans sent out so you don't have to think about dinner if you don't want to.  During these 21 days, you avoid sugar, refined carbs and alcohol, drink appropriate amounts of water, workout, etc. Every. Single. Day.

Are there any downsides? Of course. When I get hungry, I get REALLY hungry. I feel bad for Kyle because I have about a 2 second window where I go from "I'm hungry" to "feed me now or I will swallow you whole." When I cross that barrier, he throws food in my face as quickly as possible to calm the dragon. If that's not love I don't know what is. Also, there is a big elephant in the room, which is no alcohol and no french fries for 21 days. If you told me 4 weeks ago that I could continue surviving without french fries, I would have cut you out of my life and then dined on a plate of them. Luckily, no one has ever tested me in that way.

Well crap, with those downsides, why am I in such a good mood?  Because this challenge absolutely rocks. On top of getting exposure to new meals and new workouts, I'm learning all sorts of new facts about fats and carbs, there is an awesome Facebook support group AND I've dropped what I like to call my cocktail calories. It's amazing. I highly recommend you check it out.

Do you see what I've done?! If I don't shut up now, I'm going to go on and on and on forever. Instead of doing that, I'm going to remind you of a few reasons you all should be in phenomenal moods too! It's summertime, the weather is gorgeous and I'm giving you this insanely delicious new recipe to try out. Now, go get your grill on! (And by that, I mean pan-searing, but it doesn't sound as cool.)


Seared Steak with Avocado Cream

Inactive Time: 20 minutes
Cook Time: 20 minutes
Servings: 5-6


Steak:
2-2½ lbs steak of choice
½ tsp garlic powder
½ tsp salt
pepper to taste
butter, ghee or oil for pan
Avocado Cream:
1 avocado, peeled & pit removed
¼ cup coconut milk
1 tbs + 1 tsp lime juice
1 tbs water
1 tbs cilantro
½ tbs each ground sage & parsley
¾ tsp garlic
¼ tsp cayenne & salt
additional salt to taste
Steps:
  1. Remove steaks from fridge and place on parchment paper or a plate. Let rest for 20 minutes to come to room temperature.
  2. While steaks are resting, place all avocado cream ingredients inside a food processor or blender. Blend until smooth. If needed, stop halfway through & use a spatula to scrap the sides down. Set aside.
  3. Once steaks are room temperature, begin heating up your cast iron. (Note:a regular skillet will work, but cast iron is preferred)
  4. While cast iron is heating, season your steaks with garlic, salt & pepper.
  5. Once cast iron has heated up, leave heat on high and place your steaks on the pan. Sear for 2-4 minutes on each side until you get a nice golden brown color.
  6. Turn the heat down to low and continue cooking steak as desired.
  7. Let steak rest for 10 minutes once it is to your liking.
  8. Slice the steak into strips to serve alone or on sauteed greens.
  9. Top with 2-3 tablespoons of avocado cream before digging in.