First Published: January 14, 2014 11:43 AM EST Credit: David Zinczenko
Caption David Zinczenko’s skirt steak and turkey salad recipes
LOS ANGELES, Calif. -- Getting a lean, healthy body is about more than just counting calories – you need to eat the right foods.
Health & wellness expert, David Zinczenko, visited Access Hollywood Live with some simple stay-fit tips & healthy recipes from his new book, “Eat It to Beat It!”
Thin Elvis Oatmeal
(Serves 1)
- 1 cup water
- 1/2 cup oats
- 1 tbsp. peanut butter
- 1 banana
Bring water to a boil. Stir in the oats and cook until soft, about 3 minutes. Just before the oats are finished, stir in the peanut butter, banana, and any other additional sweetener.
Turkey Salad
(Serves 1)
- 8 cups baby spinach
- 1/2 cup sliced strawberries
- 1/4 cup fresh goat cheese or feta
- 2 tbsp. walnuts
- 2 oz. smoked turkey
- 1 tbsp. olive oil
- 1/2 tsp. balsamic vinegar
In a large mixing bowl, combine the spinach, strawberries, cheese, walnuts, and turkey. Drizzle with olive oil and vinegar. Season to taste with salt and pepper.
Skirt Steak
(Serves 4)
- 1 tsp. olive oil
- 1 lb. skirt or flank steak
- 8 oz. sliced cremini mushrooms
- 1 shallot, minced
- 1 garlic clove, minced
- 1 tsp. flour
- 1/2 cup chicken stock
- 1/2 cup red wine
- 1 tbsp. butter
Heat the olive oil in large cast-iron pan over medium heat. Season the steak on both sides with salt and pepper and place in the pan. Cook until nicely browned all over firm but yielding to the touch, about 4 minutes per side. Remove to a cutting board to let rest.
In the same pan, still set on medium-heat, add the mushrooms, cook for a minute or two until softened, then add shallot and garlic. Cook until the mushrooms are nicely browned, about 3 more minutes, then add the flour, stirring so it evenly coats the vegetables. Add the chicken stock and the red wine, whisking to prevent lumps from forming. Season with salt and pepper to taste. At the last moment, swirl in the butter. Slice steak and divide among four warm plates.
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