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March 17, 2025
- Pete Shaw
- Mar 16, 2025
- 2 min read
Workout 25.3
For time:
5 wall walks
Row 50 calories
5 wall walks
25 deadlifts
5 wall walks
25 cleans
5 wall walks
25 snatches
5 wall walks
Row 50 calories
20 minutes to finish or get as far as you can. Deadlifts should be heaviest, cleans moderate, and snatches the lightest.
Record times and scores to the comments.
Steak with Garlic Butter and Roasted Vegetables
Ingredients
For the Steak:
2 sirloin steaks (about 1-inch thick, 8-12 oz each)
Salt and freshly ground black pepper, to taste
1 tablespoon olive oil
2 tablespoons unsalted butter
2 cloves garlic, minced
1 teaspoon fresh rosemary or thyme (optional), finely chopped
For the Roasted Vegetables:
1 pound baby potatoes, halved
2 cups broccoli florets
1 large carrot, sliced into sticks or rounds
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning (or fresh herbs like rosemary or thyme)
Instructions
1. Prepare the Vegetables:
Preheat your oven to 400°F (200°C).
On a large baking sheet, toss the potatoes, broccoli, and carrots with olive oil, salt, pepper, garlic powder, and Italian seasoning.
Spread them out evenly in a single layer.
Roast for 25-30 minutes, flipping halfway through, until the potatoes are golden and tender and the veggies are slightly crispy.
2. Season the Steak:
While the vegetables roast, pat the steaks dry with paper towels (this helps with browning).
Season both sides generously with salt and freshly ground black pepper.
Let the steaks sit at room temperature for about 20-30 minutes for even cooking.
3. Cook the Steak:
Heat a large skillet (preferably cast iron) over medium-high heat and add the olive oil. Wait until it’s smoking hot.
Add the steaks to the skillet and cook for 3-4 minutes per side for medium-rare (adjust time for your preferred doneness: 2-3 minutes for rare, 5-6 minutes for medium).
In the last minute of cooking, add the butter, minced garlic, and rosemary/thyme (if using) to the pan. Tilt the pan slightly and spoon the melted garlic butter over the steaks repeatedly.
Remove the steaks from the skillet and let them rest on a cutting board for 5 minutes to retain juices.
4. Serve:
Slice the steak against the grain (optional) or serve whole.
Plate alongside the roasted vegetables.
Drizzle any leftover garlic butter from the skillet over the steak for extra flavor.
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