_edited.png){kind=logo}
Warm-up with a 400m walk/jog
Then perform,
4 rounds of:
1 minute of ring rows
2 minutes of push-ups
3 minutes of squats
Then,
Cool down with a 400m walk/jog
BBQ Steak with Grilled Veggies
Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
For the Steak:
4 ribeye or sirloin steaks (6-8 oz each, about 1-inch thick)
2 tbsp olive oil
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
½ tsp black pepper
½ tsp cayenne pepper (optional, for heat)
2 tbsp unsalted butter (for basting)
For the Grilled Veggies:
1 medium zucchini, sliced into ½-inch rounds
1 red bell pepper, cut into 1-inch chunks
8 oz cremini mushrooms, halved
1 small eggplant, cut into 1-inch cubes
3 tbsp olive oil
1 tsp dried oregano
1 tsp salt
½ tsp black pepper
1 tbsp balsamic vinegar (optional)
Instructions
Prepare the Steak Marinade:
Pat steaks dry with paper towels.
In a small bowl, mix olive oil, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using).
Rub the mixture evenly over both sides of the steaks. Let sit at room temperature for 10-15 minutes while preheating the grill.
Prep the Vegetables:
In a large bowl, toss zucchini, bell pepper, mushrooms, and eggplant with olive oil, oregano, salt, and black pepper.
Thread veggies onto skewers or use a grill basket to prevent falling through grates.
Preheat the Grill:
Heat grill to medium-high (400-450°F / 200-230°C).
Clean and oil the grates to prevent sticking.
Grill the Steaks:
Place steaks on the grill. Cook 4-5 minutes per side for medium-rare (135°F / 57°C internal temp), or adjust to your preferred doneness.
During the last minute, add ½ tbsp butter on top of each steak and let it melt, basting the meat.
Remove steaks and let rest for 5 minutes under loose foil.
Grill the Vegetables:
Place veggie skewers or basket on the grill.
Cook for 8-10 minutes, turning occasionally, until tender and slightly charred.
If using balsamic vinegar, drizzle over veggies after removing from grill.
Serve:
Slice steaks against the grain and serve alongside grilled veggies.
Optional: Garnish with fresh parsley or a sprinkle of flaky sea salt.
Nutritional Info (Per Serving, Approx.)
Calories: 550-600 kcal
Fat: 45g
Protein: 35g
Net Carbs: 5-7g
Mitochondria
Mitochondria are membrane-bound cell organelles (mitochondrion, singular) that generate most of the chemical energy needed to power the cell's biochemical reactions. Chemical energy produced by the mitochondria is stored in a small molecule called adenosine triphosphate (ATP). Mitochondria contain their own small chromosomes. Generally, mitochondria, and therefore mitochondrial DNA, are inherited only from the mother.