Sticking to a cleanse is easier when you’re eating steak!

Seared Striploin, Orange-Parsley Chimichurri with Roasted Beets and Carrots.

Seared Striploin, Orange-Parsley Chimichurri with Roasted Beets and Carrots.

As you all may know, I’ve been participating in the Bon Appetit Food Lover’s Cleanse. The refined-sugar-and flour-free eating plan has resulted in several dreams involving fudge and bread but so far I’ve managed to make it through without a single cheat. Of course, it’s fairly easy to stick to a cleanse that involves (at least a little) red meat.

Yes, this beautiful steak dinner was still part of the 2014 FLC and it was so satisfying it nearly made me forget about wanting a beer. Nearly.

The recipe was Hanger steak with Orange Oregano Chimichurri but I made a few substitutions. The first issue was that I hadn’t bought hanger steaks from work and trying to find them at the nearest grocery store was totally unsuccessful. I turned instead to another steak known for its leanness, the striploin. In the chimichurri, I used some home-dried thyme instead of dried oregano because that’s what I had on hand. I also added a bit of mint because I live on the edge.

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