Steak, Sweet Potato Cubes, and Steamed Broccoli and Snap Peas
**NOTE: Ingredients listed below are for two people. Make quantity adjustments based on the size of your family.
Ingredients
Grass fed* steak - cut of your choice. We used ribeyes
One head or package of broccoli
One package of sugar snap peas
Seasoned salt (Make sure to check your label! Seasoned salt can contain MSG. Lawry's claims theirs doesn't. To be extra sure you aren't getting any MSG, you can make your own! I found a recipe here...haven't tried it yet.)
Dried Rosemary
Garlic Salt (or Sea Salt)
Black Pepper
Directions:
Pre-heat oven to 400 degrees.
Fill large pot 1/4 way with hot water, bring water to boil.
Place broccoli and snap peas in large colander.
Set colander in pot, and cover with lid to steam veggies.
**Keep a close eye on them. This does not take too long and you want them to be cooked, but still crisp.
While veggies are steaming, peal sweet potato, and cut into SMALL cubes.
Line baking sheet with aluminum foil.
Place cubes on baking sheet and lightly cover with olive oil. Use your hands to kinda toss them around to make sure they are all coated.
Sprinkle with seasoned salt and dried rosemary.
Place in oven on rack second from the top. Cook for about twelve minutes.
**Don't forget to check on your veggies!
**There are many ways to cut sweet potatoes, but I have found cutting them into small cubes cooks them the best without them getting "soggy" which often seems to happen when trying to make sweet potato fries. And these actually will get a bit crunchy! If you like them that way, just cook for a little longer.
Season your steak with garlic salt (or sea salt) and pepper (or seasonings of your choice - just make sure you check the labels on any pre-mixed seasoning sets for any unwanted ingredients!)
After 12 minutes, transfer sweet potatoes to bottom rack of stove.
Turn on broiler, and place steaks on top rack.
Cook to desired done-ness. (I think ours took about 10 minutes???)
When steak is done, move sweet potatoes to top rack and broil.
Make sure you keep on eye on them. They go from done to burned pretty fast!
Cook for a few more minutes, depending on how crunchy you like them.
Once they are done, plate everything and enjoy!
Cattle eat grass. Enter human interference and many cattle now eat grain. Why? Because it's cheaper and easier and most food companies are all about making as much money as possible with little regard to its impact on us - the consumers, and often sufferers, of this food.
When cattle eat grain their fat contains a higher amount of omega-6 fatty acids. When they eat grass, as they were created to do, their fat contains a higher amount of omega-3 fatty acid. This improves the omega-6 to omega-3 ratio.
Science shows that diets higher in omega-3 fatty acids improve health, particularly by reducing inflammation.
Why is this important? Because inflammation is the root cause of many illnesses!
What we should strive for is an omega-6, omega-3 ratio of 1:1.
What we usually get in our food is a 15:1 or higher ratio.
Yikes!
When you have a proper ratio of fatty acids, as you can get from grass fed beef, you have a decreased risk of dementia, heart disease, cancer and stroke.
If that isn't enough to convince grass fed is better, consider this...
To further cut costs, feed given to animals in factory farms not only contains grains but may also contain “by-product feedstuff” such as municipal garbage, stale pastry, chicken feathers, and candy.
How does that saying go...
You are what you eat.
Don't be municipal garbage and chicken feathers!
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