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.
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.
|Grass-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.
|Grilled 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.
|Grilled 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.
|Skirt 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.
|Seared 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.
|Beef Stew with Turnips and Greens
Turnips have a delicately sweet flavor that pairs wonderfully with beef and hearty turnip greens.
|Lemongrass 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.
|Braised 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.
|Flank 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.
|Grilled 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.
|Marinated 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.
|Short 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.