Steak & Pork recipes
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Including lean steak and pork in your clean-eating plan is a delicious way to support your health. Rich in high-quality protein, iron, zinc, and B-vitamins, these proteins help build and maintain muscle, support energy levels, and promote overall wellness. Choosing grass-fed, pasture-raised, or antibiotic-free options ensures you’re enjoying the purest, highest-quality meat without added hormones, antibiotics, or unwanted additives.
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Steak & Pork Recipes
These hormone- and antibiotic-free steak and pork recipes will help you stay on track with your clean-eating goals while providing satisfying, nutrient-rich meals that fuel your success during your Program. Clean eating has never tasted so good!
Simple Garlic Pork Chops
**2 servings (you may want to double this recipe- it’s a GOOD one!)
Ingredients:
Directions:
Preheat oven to 350 degrees F. Then, preheat an oven-safe sauté pan to med to med-high on the stove. Rinse and pat dry both pork chops. Season both sides of the chop with salt & pepper. Smash garlic cloves with the side of your knife and cut the lemon in half.
Once your sauté pan is heated, add the olive oil. Once oil is heated (in a couple of seconds), place the 2 garlic cloves in the pan, carefully separated by a few inches.
Place each pork chop on top of a garlic clove. Allow to sear for 2-3 minutes.
Flip chops and sear for an additional 2-3 minutes. (You’re looking for a nice crust on each side. Squeeze ½
lemon over the chops.
Place the pan in the oven for about 10 minutes or until the internal temperature reaches 145 degrees. Let it rest for 3 minutes and enjoy!
**2 servings (you may want to double this recipe- it’s a GOOD one!)
Ingredients:
- 2 pork chops (all-natural or organic, 1” thick)
- 1 teaspoon olive oil
- 1/2 lemon
- 2 cloves of garlic
- Pink Himalayan Salt & Fresh Ground Pepper to taste
Directions:
Preheat oven to 350 degrees F. Then, preheat an oven-safe sauté pan to med to med-high on the stove. Rinse and pat dry both pork chops. Season both sides of the chop with salt & pepper. Smash garlic cloves with the side of your knife and cut the lemon in half.
Once your sauté pan is heated, add the olive oil. Once oil is heated (in a couple of seconds), place the 2 garlic cloves in the pan, carefully separated by a few inches.
Place each pork chop on top of a garlic clove. Allow to sear for 2-3 minutes.
Flip chops and sear for an additional 2-3 minutes. (You’re looking for a nice crust on each side. Squeeze ½
lemon over the chops.
Place the pan in the oven for about 10 minutes or until the internal temperature reaches 145 degrees. Let it rest for 3 minutes and enjoy!
Chimichurri steak
**3-4 servings.
Chimichurri Ingredients
Directions:
Chimichurri: Blend all ingredients in a food processor or blender until smooth.
Steak: Let steaks sit out for about 30 minutes to bring them to room temperature before cooking. Season with salt and
pepper. Drizzle with balsamic vinegarand just enough olive oil to coat.
Heat a grill-pan over medium heat. Add the steaks to the pan and cook for 4-5 minutes, then flip the steaks and cook for an additional 5-6 minutes. Avoid moving the steaks around in the pan while cooking.
Remove from the pan, and let rest about 5 minutes. Slice the meat into thin strips and drizzle with the chimichurri sauce. Serve and enjoy!
**3-4 servings.
Chimichurri Ingredients
- 1 cup fresh flat-leaf parsley
- ¼ cup fresh cilantro
- ½ cup extra virgin olive oil
- 1/3 cup red wine vinegar
- ½ tsp. sea salt
- 2 cloves of garlic
- ½ tsp. cumin powder
- ½ tsp. red pepper flakes
- 2 boneless striploin steaks (8 ounces each)
- 1 TB balsamic vinegar
- Extra virgin olive oil
- Salt and pepper, to season
Directions:
Chimichurri: Blend all ingredients in a food processor or blender until smooth.
Steak: Let steaks sit out for about 30 minutes to bring them to room temperature before cooking. Season with salt and
pepper. Drizzle with balsamic vinegarand just enough olive oil to coat.
Heat a grill-pan over medium heat. Add the steaks to the pan and cook for 4-5 minutes, then flip the steaks and cook for an additional 5-6 minutes. Avoid moving the steaks around in the pan while cooking.
Remove from the pan, and let rest about 5 minutes. Slice the meat into thin strips and drizzle with the chimichurri sauce. Serve and enjoy!
Easy grass-fed beef burgers
**3 servings
Ingredients:
Directions:
Take the meat out of the fridge and allow it
to come to room temperature for 20-30 minutes. Divide the meat into 3 parts and, by hand, create four separate patties. Heat a sauté pan to medium heat.
Season both sides of the patties with salt and pepper (and any other seasoning you like). Place all 3 patties in the pan for 3-5 minutes per side. Remove from the pan and allow to rest for a few minutes. Enjoy!
**3 servings
Ingredients:
- 1 pound of grass-fed (and finished) ground beef
- Himalayan Pink Salt & Fresh Ground Pepper
- Any other seasoning you like!
Directions:
Take the meat out of the fridge and allow it
to come to room temperature for 20-30 minutes. Divide the meat into 3 parts and, by hand, create four separate patties. Heat a sauté pan to medium heat.
Season both sides of the patties with salt and pepper (and any other seasoning you like). Place all 3 patties in the pan for 3-5 minutes per side. Remove from the pan and allow to rest for a few minutes. Enjoy!