The Exercise Coach Jupiter

(Recipe of the Week) A delightful combination of tender steak and grilled zucchini, infused with rich garlic butter flavors, perfect for summer barbecues or cozy family dinners.

Grilled Garlic Butter Steak and Zucchini Skewers

(via: https://bit.ly/4gyeRQd)

Ingredients

1 lb steak (sirloin or ribeye)
2 medium zucchini
4 cloves garlic (minced)
4 tbsp butter
2 tbsp olive oil
Salt to taste
Pepper to taste
Skewers (wooden or metal)

Instructions

Preheat your grill to medium-high heat.
Prepare your ingredients by cutting the steak into 1-inch cubes and slicing the zucchini into thick rounds.
Make the garlic butter mixture by melting butter and mixing it with minced garlic, olive oil, salt, and pepper.
Thread the skewers by alternating pieces of steak and zucchini.
Brush the skewers generously with the garlic butter mixture.
Grill the skewers for about 10-12 minutes, turning occasionally, until the steak is cooked to your liking and the zucchini is tender.
Serve warm and drizzle any remaining garlic butter over the top.

Notes
For best results, use steaks about 1-inch thick and avoid overcooking the steak to maintain tenderness. This dish is approved for the 30-Day Metabolic Comeback Challenge. Find all recipes of the week on our Pinterest boards: https://bit.ly/3VhrcuT

https://bit.ly/3SRy3yE Clients often ask questions like "How does my strength compare to others like me?" Here's how we recommend addressing this question...

(Recipe of the Week) Burgers and the 4th of July go hand in hand—but that doesn’t mean you have to load up on heavy foods that leave you feeling sluggish. Wrapped in crisp romaine instead of a bun, it’s delicious, satisfying, and perfect for backyard grilling or gathering around the picnic table with friends.

Inside-Out Burgers

(via: https://bit.ly/4aukr2c)

Ingredients:
1 tablespoon extra virgin olive oil
½ cup red onion, diced
½ cup mushrooms, chopped
1 tablespoon balsamic vinegar
2 cups spinach
1 small tomato, diced, liquid drained
1 tablespoon Dijon mustard
Sea salt and pepper, to taste
16 ounces ground bison (can substitute ground grass-fed beef or turkey)
8 leaves romaine lettuce

Directions:
Step 1
Heat oil over medium-high heat. Add onion, cook for 4 minutes. Reduce heat to medium. Stir in mushrooms.

Step 2
Add balsamic vinegar and stir. Cook for 5 minutes, stirring a few times.

Step 3
Add balsamic vinegar and stir. Cook for 5 minutes, stirring a few times.

Step 4
Add spinach and tomato and cook for another minute. Stir in mustard and turn off heat. Season with salt and pepper. Drain off excess liquid and reserve. Cool in refrigerator for 15 minutes.

Step 5
Form bison into 4 evenly sized balls. With your fingers, make a well in the center of each ball. Stuff about 2 tablespoons spinach mixture inside each ball. Seal the top and flatten to form a patty.

Step 6
Grill or broil your burgers.

To grill: Heat your grill pan using a little oil.

When hot, grill each patty for about 2-3 minutes on each side or when desired doneness is reached. Repeat as needed depending on pan size.

To broil: Set oven broiler to "high." Place patties on a foil-lined baking sheet on top oven rack. Broil for about 3 minutes, flip patties over, and broil for about another 2-3 minutes or until burgers reach desired doneness.

Step 7
Let the burgers rest for a couple of minutes. Take 2 romaine leaves and sandwich your burger between them.

Serving Tip: Instead of mayo or sugary ketchup, use a dollop of homemade Creamy Ranch Dressing on top of burger.
. .

Homemade Creamy Ranch Dressing:

Ingredients:
1 avocado, pitted and sliced
1 teaspoon extra virgin olive oil
Juice from half a lemon
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
½ teaspoon dill w**d (or more if you like dill)
1 tablespoon parsley
1 teaspoon onion powder
⅛ teaspoon sea salt
⅛ teaspoon cayenne pepper

Directions:
Add all ingredients in a blender and blend for about 2 minutes or until you have your desired consistency. Add a little water or lemon juice if you prefer a less "creamy" consistency.
. .

Note: This dish is approved for the 30-Day Metabolic Comeback Challenge. Find all Recipes of the Week on our Pinterest boards: https://bit.ly/3VhrcuT