Men's Health - UK (2019-07)

LEAN

TIMES

AHEAD

DONE RIGHT, BEEF SERVES UP

MORE THAN JUST A HEALTHY

DOLLOP OF PROTEIN. SO HAVE

YOUR STEAK AND EAT IT, TOO

I

t’s no secret that beef is a

high-quality, natural source of

protein, which supports your

muscle growth. But what is less

well known is that it is low in sodium

and contains zinc (which helps with

fertility), iron (which helps to reduce

tiredness and fatigue) and eight

vitamins and minerals that will

contribute to your overall well-being.

That’s a lot, whichever way you slice it.

If you’re the kind of man who likes to

live your life to its fullest, both at work

and at play, it’s only right that you expect a

potent nutritional hit each time you refuel.

The riboflavin and vitamin B6 found in

beef help with your energy production

and reduce tiredness and fatigue, while

iron contributes to oxygen transport in

your body and supports normal cognitive

function. So, think of that post-workout

steak as more than just a decadent

reward. It’ll take you another step closer

to achieving your goals for your body

and your mind. Pass the mustard.

For more nutritional information,

tips and recipes, visit:

simplybeefandlamb.co.uk

MH PROMOTION

THE RAW

FACTS

What beef brings

to the table

PROTEIN

Around 30g

per 100g

IRON

Supports energy

production

ZINC

Helps maintain

testosterone

VITAMIN B6

Aids immunity,

minus the pills

SERVES 6

Steaks, 4, thinly cut

Salt and black pepper,

freshly milled

Sunflower oil, 1tbsp

For the chipotle pesto

Garlic cloves, 3, peeled

and roughly chopped

Sunflower oil, 100ml

Pine nuts, 50g, toasted

Dried chipotle chillies, 3

Parmesan cheese, 50g,

freshly grated

Flat-leaf parsley, 2tbsp,

freshly chopped

Water, 30ml, cold

For the corn relish

Sweetcorn, 100g,

canned, fresh or frozen

A small red onion, peeled

and finely chopped

A small red chilli,

deseeded and chopped

Coriander, 3tbsp,

freshly chopped

Lime, ½, juiced

Caster sugar, 1tsp

METHOD

First, prepare the chipotle pesto. Put

the garlic in a food processor with the

oil and grind until well combined. Add

the pine nuts and chipotle chillies.

Blend until the nuts and chillies are

mixed with the pesto but still visible.

Transfer to a medium bowl and add

the cheese and parsley. Stir to

combine, adding water as necessary.

Season if required and set aside.

Now, it’s time to prepare the

sweetcorn relish. If using fresh or

frozen sweetcorn, cook in boiling

water for three minutes or until tender.

Drain and set aside to cool.

Mix the sweetcorn with the

remaining ingredients. Season to

taste and set your relish aside.

Finally, the steaks. Heat a non-stick

pan until hot. Season the steaks, brush

with oil on both sides and cook for up

to two minutes on each side. Top with

a spoonful of the pesto and leave to

rest for a couple of minutes. Plate up

with the corn relish and devour.

Tips

Serve with griddled green chillies

to pack some extra heat.

STEAKS WITH CHIPOTLE PESTO