Tri Tip Steak with Salad and Bean Sprouts
Sometimes in The Arthritis Kitchen I like to take short cuts that will make it easier to prepare meals when experiencing a flare up Today that meant using packaged, ready to go salad greens and bean sprouts.
You can find good quality salad mixes in the grocery store that are already pre-washed and ready to go. While these are usually more expensive than buying and prepping the ingredients yourself the ease of preparation is a plus. If you are in a crunch for time or don’t have the energy to wash and prep veg this is a good solution.
Tri Tip Steak – this cut of meat is new to me and I am pleased to report that I really like it. I usually would buy strip loin, new york cut, rib eye as my steak of choice. The other day when trying to make my choice at the meat counter a fellow shopper said – “try the tri tip – you wont’ be disappointed” . That proved to be true and I have been picking this cut up lately. As you can see it is a combination of being both lean and nicely marbled. That translates to good flavor and tenderness. It is also at a way lower price point than the other cuts of steak I had been buying. This has the stamp of approval from the Arthritis Kitchen.
How I prepared the meal:
- Season steaks with salt and pepper
- Heat pan – add oil – wait until it “shimmers”
- Add steaks – cook until desired doneness
- Remove steaks to a plate – tent with foil
- Add bean sprouts to pan – add a splash of soy sauce – saute to heat through