This simple and easy recipe is perfect for anyone in Phase 2.
Ingredients: (1 serving)
1 serving of steak
1 serving of vegetables (pointed/white cabbage and bell peppers)
Apple cider vinegar
Wash the pointed/white cabbage and slice into thin strips. Add 1 pinch of salt to the pointed cabbage and massage and then let it sit for 15 minutes. Wash the bell peppers and then halve, clean, and cut into strips. Season the steak with salt and pepper and then grill for 3-5 minutes on each side. Wrap the steak in aluminium foil and let it rest for about 10 minutes. Rinse the chives, pat dry, and cut into small sections. Mix bell peppers, chives, vinegar and cabbage, season to taste with salt and pepper. Serve the meat and cabbage salad. Pour the juices from the meat in the aluminium foil over the meat.
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