the blog is back, and meatier than ever!
well i’m back! and yes, that is a bit embarrassing to say just two posts – and one year! – after i exclaimed the very same thing, then promptly went on a long hiatus again. but this time i mean it.
the site has just undergone a total redesign, which i couldn’t be more excited about, and my diet has had a major revolution as well. no longer a vegan – but still very much a veggie-touting, farmers’-market-crawling, lover of all things fresh – i now incorporate small, quality amounts of meat and dairy in my diet. like the grass fed flat iron steaks we had for dinner last night, doesn’t it look good? for more info on my transition to becoming a meat-eater again, you can check out my about page, but for those who don’t care, i will spare you the details.
some of the features of the new design, just to name a few:
- my upcoming posts will feature larger photos
- try scrolling over the drop down recipes tab at the top of the page to browse by seasons or most popular posts, or click on the tab to full a catalogue of recipes with multiple viewing options
- when viewing recipes by category you can now browse visually with featured thumbnails of each post
- i am now proud to announce the site fowards to sbandgb.com as well as sbandgb.net for your typing convenience.
- you’ll soon notice ads on the site, nothing too crazy, i just hope they can help cover some of the costs of keeping up the blog. if at any point i make a profit from the ads, i can investment even more in these things!
to make the steak:
acquire good quality meat from a reputable butcher. you want to make sure anything you get is free of antibiotics, hormones and preservatives like nitrates. i often get my meat from either the farmers’ market, whole foods, or my favorite: McCall’s Meat and Fish. purchase it as close to when you are going to prepare it as possible, try to get it day of and you’ll notice the freshness.
this cut is a flat iron steak, but i’ve also had really great skirt steaks cooked on the grill too. it is grass fed which means it is more lean than beef that was raised on grain.
sprinkle a dash of salt and pepper on both sides of the steak, heat up the barbecue on high heat for a few minutes with the lid down to get it nice and hot. sear the steaks on each side for about 30 seconds, then reduce the heat to medium, cover and cook, flipping every few minutes, for about 15-20 minutes depending on how well you like it – i prefer it on the more rare side.
Post by Jacqueline Gabardy, L.Ac. of Pivot Acupuncture & Herbs