Muscle & Fitness Hers South Africa – July-August 2019

LICENSE TO

Forfast,easymealprepthatbrings
youallthetasteyouwantwithouta
tonofextracaloriesorcarbohydrates,
looknofurtherthanyourbackyard
braai.
“Grillingaddsalayerofflavour
tofoodsthatothermethodslike
sautéingorsearingdonot”,says
JamesPhelan,ownerofJ.William
Culinary(jwilliamculinary.com)and
authorofPaleoGrilling:AModern
Caveman’sGuidetoCookingWith
Fire.Cookedoverhighheat,simple
proteinmainslikesteak,pork,and
salmongetaflavourfulcharyou
won’tfindintheovenorstove,adds
Phelan,whocraftedtherecipeson
thesepages.
Justbecarefulnottounder-or
overcookthemeats,hewarns.(Using
ameatthermometerwillhelpyour
e•ortsinthisdepartment.)Pairthe
mainswithinnovativesidesthato•er
atexturalcomponent,aswellas
addednutritionandflavour.Thesides
youseeonthesepagesaregreat
examples.
Readytoshowo•yourbraai
masterpower?Timetogetfiredup!

GRILLED TRI-TIP STEAK WITH

PINEAPPLE–GREEN TOMATO SALSA

SERVES: 8–10

INGREDIENTS

2 tbsp granulated garlic

1 tbsp dried oregano

1 tbsp dried thyme

2 tbsp salt

2 tbsp black pepper

1 tbsp sweet paprika

1 tsp chilli flakes

1.4kg tri-tip steak (or bottom sirloin), trimmed of fat

Pineapple Green Tomato Salsa:

3 cups diced pineapple

2 medium green

tomatoes, diced

¼ cup diced roasted

red pepper

1 bunch fresh coriander,

chopped

DIRECTIONS

1. Heat grill to medium-high.
   In a bowl, combine garlic, oregano, thyme, salt, pepper, paprika,
   and chilli flakes. Rub mixture all over steak.


2. Place steak on grill, cover, and grill for 5 minutes. Rotate steak
   90 degrees, cover, and grill until underside is deep brown and grill
   marks have appeared, about 5 to 6 minutes more. Flip steak and
   repeat. Remove from grill when meat reaches an internal
   temperature of 50°C (for medium-rare). Transfer meat to a cutting
   board; let rest for 8 to 10 minutes.


3. In a bowl, combine salsa ingredients.


4. Slice steak against the grain, arrange on a platter, and top with
   salsa.
   PER SERVING
   Calories: 407, Fat: 22g, Carbs: 6g, Protein: 41g

GET MAXIMUM FLAVOUR AND NUTRIENTS WITH

MINIMAL TIME AND EFFORT SIMPLY BY FIRING UP

THE BACKYARD BARBECUE.

BY ALYSSA SHAFFER | PHOTOGRAPHS BY MOYA MCALLISTER | FOOD STYLING BY JULIA CHOI

(^) 2019 JUL/AUG | M&F HERS | 67