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30 Days, 30 Ways: Make Meat a Treat

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All throughout January we’re bringing you 30 Days, 30 Ways to Good Health, a series of easy strategies for overall wellness (and because we love food, it’s focuses on the foods and cooking techniques to add into your life instead of what to take away.)  Read on for our latest eat well strategy: make meat a treat.

 

Though we wouldn’t recommend eating it every day, protein-rich, lean red meat can definitely have a place in a healthy diet. The key is to choose your meat wisely, and eat it sparingly–1-2 times per week. Look for grass-fed, pasture-raised meats raised on small, reputable farms. Not only will you reap the health benefits, the flavor of quality meat simply can’t be matched.

 

See some of our favorite ways to enjoy red meat below. You can also learn more about different cuts of meat in our meat guide and shop quality grass-fed, heritage meats.

 

WS_1Pot_SteakPiperade_4711-544x620Steak Piperade
Piperade, a basque-style mixture of sweet peppers and onions, is an excellent topping for quick-cooking steaks. Searing the steaks in a pan leaves some meaty flavor for the peppers, but you could also fire up the grill.
img74lGrass-Fed Beef Sliders with Air Fried French Fries
Just in time for Game Day, here’s a healthier take on burgers and fries. Grass-fed beef is leaner than corn-fed beef, so take care not to overcook it. The fries can be made in an air fryer using only 1 tablespoon of oil.
img14lGrilled New York Strip Steak with Tomatoes and Peppers
Pungent horseradish gives steak an extra kick in this easy-to-prepare version of a classic flavor combination. Serving the steak with grilled tomatoes and sweet peppers makes for a colorful presentation.
img89lGrilled Flank Steak Salad
Flank steak is a great choice for salads, as it is full flavored but must be tenderized by slicing it thinly across the grain—letting you toss it easily with other ingredients. Look for cherry tomatoes in mixed sizes and colors for visual interest.
img5lSkirt Steak Fajitas with Avocado Salsa
The orange flavor and smoky heat of the marinade give this skirt steak unforgettable character. Carved into strips after grilling, the meat is served with salsa atop warm flour tortillas for wrapping up, burrito style.
img3lSeared Beef Salad with Thai Flavors
Thai-style ingredients make this salad vivid and light. Here, they’re paired with quickly marinated and briefly sautéed beef. Serve with fresh spring rolls purchased from an Asian restaurant or specialty-food store.
img68lBeef Stew with Turnips and Greens
Turnips have a delicately sweet flavor that pairs wonderfully with beef and hearty turnip greens.
img37lLemongrass Beef Satay
This satay is perfect cocktail-party fare: It is easy to eat with one hand, will satisfy the meat lovers in the crowd, and will tame the hunger of after-work party guests.
img87lBraised Beef with Autumn Vegetables

The addition of a light vinaigrette laced with green onions and peppery mint just before serving infuses this dish with bright, fresh flavors.

img34lFlank Steak Stuffed with Asparagus Pesto
Pesto can be made from virtually any green, leafy vegetable or herb, and even some stalks, like asparagus. Here, par-boiled asparagus blends beautifully into a pesto with bright green color and earthy flavor. The fiber-rich paste is spiraled into a juicy roll of flank steak for a festive presentation.
img54lGrilled Steaks with Cherry Tomatoes and Basil
A medley of spices lends a subtle smoky flavor to New York strip steaks, which are cooked to juicy perfection on a cast-iron grill pan. Finish the dish with cherry tomatoes and fresh basil.
img24lMarinated Flank Steak with Lemony Arugula and Feta
Ground sumac—a deep red spice available at Middle Eastern markets—plus cumin and feta give this flavorful grilled steak exotic zip. The tart, fresh salad makes for a lovely garnish and bright counterpoint to the beef.
img43lShort Rib Stew with Paprika Sour Cream
Short ribs braise slowly in the oven and come out caramelized and tender. This savory stew uses the shredded meat and the braising liquid. It’s a great way to use leftover short rib meat.
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Easiest-Ever One-Pot Dinners: Skillet Edition

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This week, we’ve decided to go after a good cause. We’re focused on meals that require only one item—a skillet, Dutch oven, wok, you name it—and you get to figure out what to do with all that extra time you’ve regained from not having to clean a sink full of dishes.

 

We can’t mention one-pot dinners without highlighting the versatility of the skillet. These shallow, wide pans are ideal for sautéing, searing and broiling (especially if you use one that’s made of cast iron, enameled cast iron or stainless steel). Below, you’ll find a week’s worth of one-pot recipes to also demonstrate the ease of cooking with a kitchen skillet.

 

Spicy Simmered Eggs with KaleSpicy Simmered Eggs with Kale 

This vegetarian dish is surprisingly hearty, featuring eggs nestled into a bed of garlicky braised kale. A garnish of red pepper flakes adds just the right amount of heat.

Pork Medallions with Roasted Nectarines 

Pork tenderloin, a lean source of protein, is also quick-cooking when sliced into medallions. Match its inherent sweetness with roasted stone fruit (or apples, cooked a little bit longer, in the winter).

Steak Piperade 

Inexpensive, flavorful skirt or flank steak is ideal for a quick weeknight meal. For this one-pan dish, steak is seared in butter at high heat, and its browned bits are used to flavor the Basque pepper, onion and tomato specialty known as piperade.

Smoked Salmon Frittata with Goat Cheese 

This dish works equally well as the basis of a hearty weekend brunch as it does for dinner, served with a big bowl of baby greens and a crisp white wine.

Chicken Tagine with Preserved Lemons and OlivesChicken Tagine with Preserved Lemons and Olives 

This colorful Moroccan stew offers deep spices, but stays light and bright with tart citrus, briny green olives and fresh cilantro. For an authentic presentation, serve on a bed of couscous.