Post-Workout Power Supper

So protein after the workout, we’re told. When I think of a dinner with protein a great steak comes to mind. Gone are the days with the massive baked potato and all the toppings! What’s the point of all those burpees Reynaldo made me do at the gym if I don’t eat a proper meal to recover? I came up with this supper that combines many of my favorite things… steak, mushrooms, potatoes, blue cheese, and fresh, in-season tomatoes. I also added some new favorite power foods, baby kale and fresh spinach. I hope you’ll try this casual supper and enjoy it as much as we did!

Steak and Kale Salad

Power meal!

Power meal!

Before you go to the gym (or even the day before) place about 1 cup of fresh spinach, a handful of fresh basil, 1 cup mixed baby greens and 2 cups of baby kale in a large mixing bowl. I like the tenderness of the baby kale but if you can’t find any, chop up the larger kale after removing the larger, heavy stalks. Add about 2/3 cup sliced mushrooms. Top with a dampened paper towel and refrigerate. Next, cut 3 small new potatoes into quarters and place on a sheet of foil with some sliced onion. When I say small I mean there is less than ½ cup of potato when you serve this!  Drizzle with a little olive oil. Add some mixed seasoning and a generous about of rosemary. Close up the foil packet and set aside. Finally, season a lean, steak with your favorite grilling spice mixture. I used a lean, grass-fed sirloin steak and some Montreal Seasoning.Now go to the gym and have a great workout. Drink plenty of water!

When you get home, turn your gill on and place the foil packet with the potatoes on the grill to cook. Check every few minutes and flip the packet over as needed. You want the outside golden and crispy with a soft inside. YUM!

Add 1 teaspoon of good olive oil and 2 tablespoons of balsamic vinegar to the bowl of greens, add sea salt and fresh pepper to taste and toss thoroughly with tongs.  Place in a large salad bowl or plate. Top with fresh sliced tomatoes.

Now cook your steak. I cooked mine for 2 minutes on each side on a screaming-hot grill for a nice charred outside and a rare center. Let the meat rest a few minutes after you remove it from the grill and then slice on the bias (like a London broil). Sprinkle the roasted potatoes over the salad (like croutons!). Top with the sliced steak and finally 15 grams of crumbled blue cheese. Enjoy! [9 WW points for the whole thing]

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