Mince enough garlic to create at least one tbsp. Release the full nutrients in the garlic by letting it rest for ten minutes after mincing.
Note: this recipe has been used with New York Steak and with ribeye steak.
While the garlic is resting, use a paring knife to cut small slices and punctures into the steak. This will help the marinade to fully penetrate the beef. After the garlic has rested, use the back of a spoon to spread/press/rub the garlic into each side of the steak.
Add the red wine vinegar, 1 oz. of the Jack, and the salt to a zip-top bag. When the salt has dissolved, add the steak to the bag and pour filtered water (8 oz. or less) until the steak is totally immersed. Zip the bag shut, pushing out any air. Put in a pan (making certain the steak remains totally immersed), and sit in the fridge for one hour. Put the remaining Jack in the freezer.
At the 45 minute mark of the marinating, set the oven to pre-heat to 425. Put your grill pan and grill press in the oven to pre-heat as well.
As the oven pre-heats, scrub the sweet potato, pat dry and spray with olive oil. Don't puncture the potato. Place in a covered microwaveable dish and set to the side.
After one hour of marinating, drain the bag, close and the soak the entire bag (containing the steak) in hot tap water for 4 to 5 minutes, in order to raise the core temp of the steak and speed-up cooking time. Remove the steak from the bag and pat dry. If using New York steak, paint each side of the steak with a light coating of olive oil. Sprinkle each side of the steak with white pepper to taste.
When the oven reaches 425, add the steak to the grill pan and cover with the grill press. Place in oven and cook for 10 minutes (medium well). If there is no grill press, turn the steak at the midpoint of the cooking.
As the steak is added to the oven, set the potato to microwave on high. After 10 minutes, remove potato and leave covered.
When the steak is finished, remove and turn off the oven. Let steak rest (still covered by grill press) for seven minutes. While steak is resting, put the broccoli florets and 8 oz. of filtered water in an uncovered microwave safe bowl or casserole dish and nuke for 6 minutes on high.
NOTE: see Bear Cave Broccoli w/Garlic & Parmesan Cheese recipe if you want to take the broccoli up a notch!
At the three minute mark of the broccoli cook, put your ceramic dinner plate in the oven to warm.
When the broccoli is finished, drain water, drizzle with rice vinegar, and sprinkle with oregano to taste. Split open sweet potato and top with grape seed oil drizzle and nutmeg or cinnamon sprinkle, OR top with 1 tbsp Greek yogurt and nutmeg or cinnamon sprinkle. Serve all on warmed plate.
After dinner, remove the remaining Jack from the freezer, pour neat into a rocks glass and enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (238g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 50 (41%)|
|Amt Per Serving||% DV|
|Total Fat 5.5g||7 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0.2mg||0 %|
|Sodium 77mg||3 %|
|Potassium 725.8mg||19 %|
|Total Carbohydrate 15.7g||5 %|
|Dietary Fiber 6.1g||24 %|
|Sugars, other 9.6g|
|Protein 6.6g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 122
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