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By Larry

*Happy Happy Belated Birthday to Jane B.!!!

*Happiest of Birthdays to Dorothy F., Vicki B., Aimee B., JD, Clem and Jen C.!!!

*Have you heard about the dangers that plastic bottles pose to your health? As of early this year, however, the FDA defends its ruling on BPA, insisting that the chemical is not a health risk to the general population, young children included. BPA is used in the production of certain hard plastics called polycarbonates, which are in turn used to make a multitude of products, including plastic water bottles. If you still have doubts about plastic water bottles, here are some great substitutes:
*Stainless steel reusable bottles--just like the one you received from Project You Fitness during the holidays!!
*Aluminum bottles that have a water-based material in their lining (they must be lined).
*BPA-Free Plastic bottles that have a #4 plastic stamp on the bottom or that are made of hard, clear plastic.

Grilled Flank Steak with Chimichurri

Yield: 2 servings

*12 oz. flank, skirt or sirloin steak
*3 tablespoons red-wine vinegar
*2 tablespoons water
*3 cloves garlic, minced
*1/2 teaspoon salt
*1/2 teaspoon dried red-pepper flakes
*1/2 teaspoon ground black pepper
*1/4 cup olive oil
*1/2 cup finely chopped fresh parsley
*1 bunch scallions

1) To make the chimichurri sauce, mix the vinegar, water, garlic, salt, pepper flakes and black pepper. Whisk in the oil. When everything's blended, whisk in the parsley.
2) Preheat a grill or grill pan on high. Season the meat with salt and pepper and place it on the hot grill. For medium rare, cook 3-4 minutes on each side or until a thermometer inserted into the thickest part reads 140F.
3) Trim the roots from scallions and add the entire bunch to the grill just after you have flipped the steak. Cook the scallions until they are lightly charred, about 4-5 minutes.
4) Drizzle steak with chimichurri and serve with grilled scallions.

Nutrition Information:
Calories per serving: 430
Carbohydrate: 7 grams
Protein: 38 grams
Fat: 28 grams
Fiber: 2 grams

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