Tag Archives: steak

Does meat rot in your colon?

Okay, this may be a strange subject, but it just happens to be one I’m interested in.

I overheard a conversation about meat taking days to digest in the system and I got to thinking about it so I decided to do a little research.  Based on my own personal observations, I tend to lean toward this way of thinking.

Does Meat Rot In Your Colon? No.

What Does? Beans, Grains, and Vegetables!

I found this information over at Gnolls . org.

Some excerpts from the article:

“On average, a ‘mixed meal’ (including meat) takes 4-5 hours to completely leave the stomach—so we’ve busted yet another part of the myth. (Keep in mind that we have not absorbed any nutrients yet: we’re still breaking everything down.)”

“It turns out that pepsin, trypsin, chymotrypsin, and our other proteases do a fine job of breaking down meat protein, and bile salts and lipase do a fine job of breaking down animal fat. In other words, meat is digested by enzymes produced by our own bodies. The primary reason we need our gut bacteria is to digest the sugars, starches, and fiber—found in grains, beans, and vegetables—that our digestive enzymes can’t break down.”

“In other words, meat doesn’t rot in your colon. GRAINS, BEANS, and VEGETABLES rot in your colon. And that is a fact.…And That’s Why Beans Make You Fart.”

“You can demonstrate the purpose and limits of human digestion with a simple experiment: eat a steak with some whole corn kernels, and see what comes out the other end.

It won’t be the steak.”

***

I don’t want to post all of it as it is a long article.  Please read the rest of this article here.

Credit for the article goes to J. Stanton at Gnolls . org.

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Grilled Chile Lime Sirloin Skewers

My Handyman raved over some

Chile Lime Shrimp Skewers he had

at a local restaurant recently.  I tried to recreate

that flavor using

Sirloin steak instead…because

that’s what I had on hand.


CHILE-LIME MARINADE
3 tablespoons fresh lime juice
1 tablespoon  soy sauce
2 cloves garlic, minced
1 fresh serrano Chile pepper, seeded and minced
1 teaspoon cumin

One sirloin steak (or 1 1/4-pound skirt or flank steak)
Salt and freshly ground black pepper to taste
9-12 wooden skewers, pre-soaked

Directions
In a small food processor or blender , combine the marinade ingredients and process until smooth.  Transfer to a plastic bag.  Thinly slice the steak into strips.  Season the steak with salt and pepper and add to the marinade. Make sure all steak strips are fully coated with the marinade.  Place in the fridge to marinate for 1-4 hours.

Remove the steak strips from the bag as you thread the pre-soaked wooden skewers.  Place on a hot grill and cook about 4 minutes per side.  Serve with a side salad or your favorite veggie. ..maybe some Creamy Garlic Polenta or Warm Cauliflower Bacon Salad.

. . .

Today I’m linking to



Steak and Onion Salad with Creamy Homemade Dressing

steak-salad

I like to use leftovers and I love salads!

What better way to use up the leftover grilled ribeye steak than on a bed of crispy salad greens and top it with homemade salad dressing, shredded cheddar cheese, and bacon pieces?

We had some leftover steaks  that kinda cooked longer than we like’m to, (it wasn’t quite as “done” as it looks in these pics, really) so I decided to make Steak and Onion Salad.

Usually I stir-fry a cheaper cut of steak for this dish.  Sometimes I sauté the onions or sometimes I used fresh green onions or sliced Vidalias.  Sometimes I even throw both on there!  I’m liking onions, okay?

Sorry, there’s no real recipe for this.   I just throw together a salad using my favorite salad ingredients, top it with the grilled steak, dressing, and peppercinis.

Steak and Onion Salad with Creamy Homemade Dressing (Lower Carb)

Your favorite salad greens: baby lettuces, radicchio, endive, butter…
I used Fresh Express prepackaged.
Shredded cheddar cheese
real bacon pieces
cucumbers, peeled, sliced, quartered (my DD did this 🙂 )
sliced radishes
grape tomatoes, quartered
sliced yellow onion or green onions
sliced peppercinis.
steak, grilled or stir-fried and sliced into strips
To serve: Toss tomatoes, cucumbers and salad greens and other salad ingredients in a large salad bowl.  Place portions in individual salad bowls.  Add steak and onions.  Serve dressing alongside.
~~~~~
Ok, don’t laugh, this is not a fancy-schmancy recipe, I usually just throw together some type of mayo based salad dressing.  I can’t stand the bottled stuff.  Not sure if this is kinda like a homemade Thousand Island, maybe?  Nevertheless, it’s pretty good.  🙂
~~~~~
Creamy Homemade Dressing
1/2 cup mayo
1 T Heinz LC ketchup
1 tsp mustard
1 T peppercini juice
a dash of spices: salt, pepper, garlic powder
1 pkt Splenda, optional (if you prefer a sweeter dressing)
Mix all together in a small bowl.  If you prefer a thinner dressing, add some water or milk.

salad2

For a great low carb dessert, what about Mini Chocolate Chip Cheesecake Pie?

Ribeyes on the Grill

steaks

My Handyman, aka Grillmaster, loves to grill a steak.  Did I tell you about the whole ribeye we found at a meat sale for $2.99 a pound?!  We got 22 steaks out of that almost 15 pound slab of meat.  That comes out to a cost of about $2.00 per steak! 

Handyman does an awesome job.  He usually seasons the steaks with some garlic, lemon pepper, and Season All and lets them sit while the coals are getting hot.  Then depending on the thickness of the steak, he grills it about 6 minutes or so on each side.  That’s all it takes. 

The steak he grilled for me Monday was so much better than the one I got a Chile’s a few weeks ago.  That steak nowhere resembled or tasted like a Ribeye in any way.  I even mentioned it to the waiter and he talked to both managers and they all insisted it was a ribeye.  It was the strangest shape and was way too dry.  I ate as much as I could around the edge of it, then gave up.  It will be a long time before I go to Chile’s again, even if I do love their Chili Con Queso in those little cast iron skillets.

What is your favorite beef steak? Do you prefer a ribeye or T-bone, or perhaps another cut?