If you thought that in order to be healthy and running you need to cut red meat out of your system, well, think again. Smaller portions of lean cuts of beef served with plenty of vegetables make it the perfect addition to a healthy diet. Beef also contains CLA – conjugated linoleic acid and research shows that CLA may play a potential role in weight loss and bone health, as well as some other health benefits. That’s great news for all you red meat lovers and just for that on FirstRun today we have a fantastic, easy-to-make recipe.

Remember, while carbs are undoubtedly the biggest source of energy for runners, protein is just as important to develop your muscles and the network of tendons and ligaments. It would be a great mistake to only focus on certain food groups, so even when you are chowing down on carbs, always add a measure of protein, vitamin and fat to your diet for well-rounded nutrition.

What do you need (serves 2)

  • 8 ounces 1/2-inch-thick steaks, such as rib-eye, trimmed of fat and cut into 2 portions
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1 teaspoon extra-virgin olive oil
  • 2 plum tomatoes, diced
  • 2 teaspoons lime juice
  • 1 tablespoon chopped fresh cilantro
  • How do you make it?

  • Sprinkle both sides of the steaks with chili powder and 1/4 teaspoon salt. Heat oil in a medium skillet over medium-high heat. Add the steaks and cook, turning once, 1 to 2 minutes per side for medium-rare. Transfer the steaks to a plate, cover with foil and let rest while you make the salsa.
  • Add tomatoes, lime juice and the remaining 1/4 teaspoon salt to the pan and cook, stirring often, until the tomatoes soften, about 3 minutes. Remove from heat, stir in cilantro and any accumulated juices from the steaks. Serve the steaks topped with the salsa.
  • Easy, peasy, lemon squeezy! Garnish the salsa with some lemon before serving
  • It’s quick and delicious. What more can you ask of a meal! Bon appètit! For more delicious Runner’s Recipes check out our archives!

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