Dudefood Tuesday: Piece of Ass on a plate
I am a buttlover.
When I hear Sir Mix a Lot’s song on the radio, I can’t help but dance and shake my own booty too.
“I … like BIG butts and I cannot lie… You other brothers can’t deny..”
I like the round butt, firm booty, but mostly I like the big butts. The bigger the better for me.
Of course I am talking about cow butts, here aka the steak.
What did you dudes think then? You dirty minds!
It’s strange when you think that a piece of ass can do so much with a dude.
Throw it in the pan and one of the best smells of the world starts to fill your kitchen.
I like my steak best with handmade fries and some of that gravy that’s jampacked with flavor.
When I talk about it my mouth starts to water and I just need a steak.
Right now I got a burning fever and the only medicine is a perfectly roasted steak.
Unfortunately my favorite steak dish (with chips and gravy) is out of reach for the next thirty days, because the Misses had decided that she wanted to lose some weight. You can say she wants to shrink her own, personal steak.
And when the Misses starts a diet that means that the Dude has to thread very careful in the kitchen and especially with the things he cooks up.
When he wants to make a dish with some sugar in it or slightly too much fat, he gets a severe penalty from the Misses.
And don’t you have the guts to even look at the deepfryer or the scolding from Miss Diet Police will be like a hurricane going on a rampage.
There is a reason why hurricanes always have female names. There is even a comparison between hurricanes and women. Anybody know why?
But, diet dictatorship on the side, I still desperately want to eat a steak.
Let’s make a healthy steak, which gets the approval of the Misses and her strict reign of ‘what and what not’ to eat.
Today I make marinated steak fajitas with healthy vegetables and without the tortillas.
Almost just as delicious as my own preferred steak dish.
Steak fajitas with sauteed vegetables
For the Fajitas
- 400 gr rump steak
- 1 red 1 green and 1 yellow bell pepper, sliced into thin strips
- 2 avocados sliced into thin strips
- 1 onion sliced into thing rings
- 1 red chili deseeded and sliced into thin strips
- 2 to matoes quartered
- 1 tbsp cilantro finely chopped
For the Marinade
- 4 cloves of garlic finely sliced or pressed with a garlic press
- 50 ml coconut aminos the dudes who don’t have to work around a diet can use soy sauce
- 50 ml extra virgin olive oil
- 1 tsp chili flakes
- 1 tsp cumin powdered
- 2 tbsp cilantro chopped
- 2 limes squeezed and you just need the juice
- Put all the ingredients for the marinade in a big bowl, mix well and add the steak. Seal the bowl with cling film and let the flavors get into the meat for about one hour. In stead of a bowl you can also use a plastic sealable bag (e.g. ziplock bag) to marinate the meat.
- Take a frying pan and heat it without using butter or oil and put the steak in. Don’t throw away the marinade, you’ll need it later. Cook the steak for ± 3 min on each side and then take the meat out of the pan. Wrap the steak in tin foil and let it rest for 3 to 4 minutes. Use the same pan for the vegetables. Put the bell peppers, red chili and onion in the pan and add the marinade. Cook the vegetables in about five minutes until the onion is glazed but the veggies still have some bite.
- Use a good meat knife and slice the steak (across the grain) into thin strips. Place the strips on a plate and put the vegetables next to the juicy meat strips. Top off the dish with the avocado and tomato and sprinkle the chopped cilantro on the dish for finish.
- When you are not on a diet you can serve this dish with some warm tortilla wraps.
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.