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Meal of the Week – Curtis’ Meat & Potatoes

posted on September 4, 2019

Since moving to Pittsburgh, I’ve been putting a good amount of effort towards establishing my new routine. This includes my work schedule, training schedule, time with my fiancé and friends, sleep, and of course, FOOD! For myself, as well as with many of the people whom I’ve worked with, I have found that one of the best ways to stay on track is through establishing a structured routine and sticking to it. One of the easiest ways is by developing a nutrition and food plan. Now, I understand that we all enjoy going out to eat occasionally, and eating the same things throughout the week can become mundane, but if you want to get the most out of your hard work in and out of the gym, routine and discipline are absolutely necessary. With that being said, my meal of the week is New York strip on the grill with potatoes and asparagus. This is something that I incorporate into my diet 2-3 times per week. It’s simple, easy to make, nutrient-dense, and delicious. Part of finding what foods are best for you is finding out what foods best agree with you. If you’re one of the lucky ones, you can eat a bucket of nails and come out unscathed. I, however, am not that lucky. So for me, this meal is very easy on the digestive system, and since it is very nutrient-dense, it is a great source of fuel for the body.

Here’s a list of ingredients that you’ll need:

Koser salt

Ground pepper

Garlic powder

Garlic salt

Olive oil

Steak seasoning of your choice (I use McCormick Brown sugar & Bourbon)

First, you’ll want to let the steak sit out and come to room temperature before grilling. This will ensure that it cooks evenly all the way through. During this time, coat the steak in olive oil, add salt, pepper, a bit of garlic powder, and steak seasoning (if you choose).
Next, with your potatoes and asparagus in a bowl, add olive oil, salt, pepper, and a bit of garlic salt, then mix by hand. Transfer them onto a sheet of aluminum foil and wrap up.
Once the food is prepared, fire up the grill and set to medium heat. Once the temperature is around 450, throw the steaks on the bottom rack and the potatoes and asparagus on the top rack (still in the aluminum foil).
Check periodically, especially if it’s your first time. All grills are different, so it may take some time to figure out the best duration. For me, around 15 minutes usually does the trick for a “medium” finish.
Grab a Landshark and enjoy (Optional).