The Official Operation Boot Camp Blog: Weekend Challenge

Operation Boot Camp, Day 5.

High fives to those that stayed true to their workout plans this week.  Keep up the good work this weekend as well.  Without staying close to healthy guidelines even on Saturday and Sunday, the chances of sabotaging the prior week's effort and results rise.  Health and fitness are not just a Mon - Fri trend.  Your body really doesn't know it's Saturday or Sunday aside from maybe a few extra hours of sleep so stay on track as much as possible.  Check out this weekend's challenge and don't forget to try the yummy recipe from Monday.

Have a great weekend!

The Official Operation Boot Camp Blog: Weekend Challenge: "3-minute warm up jog sprint for 30 seconds 1 min rest repeat this sequence for 10 minutes. 1 min plank 25 push ups Finish with a stretc..."

MONDAY, JUNE 6, 2011

Chili-Rubbed Steak over Cilantro-Lime Salad

FROM SLEEP.LOVE.EAT

This is a great recipe for a light & fulfilling salad. And you can never go wrong with a great steak. Never. We used grass-fed New York’s for this, but you can really use any cut you like. I was hoping to use a flank (they’re so big and make delicious leftovers), but grass-fed flank is hard to get a hold of these days. These New York cuts were quite delicious, thanks to Jake’s superb grilling skills!

To prepare your Chili-Rubbed Steak:

Ingredients:

• 1 tablespoon Chili Powder
• 1 tablespoon Garlic Powder
• 1 teaspoon Sea Salt
• 1 teaspoon fresh ground Black Pepper

Instructions:

• Mix all the spices together.
• Generously rub your steak of choice on both sides with the spice mixture.
• Cook steaks to your preference.
• Slice steaks thinly for easy eating over salad.

To prepare your Cilantro-Lime Salad Dressing:

Ingredients

• 1.5 cups Olive Oil
• ¼ cup Cider Vinegar
• ¼ cup fresh Lime juice
• ¼ cup fresh Cilantro, chopped
• 1 teaspoon Sea Salt

• 1 teaspoon fresh ground Black Pepper 

Instructions

• Combine all ingredients together & mix well. 

Combine them for a salad!

• Put a bunch of your favorite greens in a bowl. This is a light-flavored dressing, so I would recommend sticking to more mild-flavor greens, such as spinach and romaine. (We used organic field greens mixed with baby spinach, and some of the varieties within the field greens were so strong in flavor that they overpowered the great flavors of the chili rub and the dressing.)
• Pour the dressing over the greens (to your preference), and mix well. Feel free to add any veggies of your choice as well – some chopped celery or red peppers might go nicely with this recipe.
• Lay your chili-rubbed steak slices on top.
• Garnish with leftover chopped cilantro and a squeeze of fresh lime.
• Enjoy!