Steak Bowl (Bulletproof)

Health Highlights

Ingredients

681 gm	Beef, sirloin tri-tip (grass fed)
2 tbsp	Extra virgin olive oil
1 tbsp	Sea Salt
1 tsp	Sage, fresh (roughly chopped)
1 tsp	Thyme, fresh (roughly chopped)
1 tsp	Oregano, fresh (roughly chopped)
1 tsp	Parsley, fresh (roughly chopped)
1 tsp	Rosemary, fresh (roughly chopped)
2 tbsp	Coconut oil (or Brain Octane Oil)
1 cup	White rice, long-grain, dry (organic)
2 cup	Water, filtered
2 cup	Mixed vegetable salad (your choice of Bulletproof options, steamed)
1 tbsp	Butter, grass fed, unsalted

Preheat oven to 350°F. Add rice, water, 1 tsp sea salt, and 2 tbsp coconut oil to a pot. Bring to a boil, cover, reduce heat to low, and cook for 20 minutes.
While rice is cooking, trim the fat and skin off the tri-tip with a sharp knife (fat is good, but you want the tri-tip to be tender and easy to eat).
Rub the tri-tip with olive oil until coated, then toss in sea salt and herb mixture.
Spread the tri-tip on a baking pan and bake until medium-rare, 18-20 minutes.
Remove the tri-tip from the oven and let it rest for 10 minutes.
When the rice is done cooking, remove it and let it rest for 10 minutes as well.
Put the rice in the bottom of a bowl and top with steamed veggies, tri tip, grass-fed butter, and salt to taste. Drizzle extra coconut oil or Brain Octane if you’d like, then serve.

Calories 624

Calories from fat 301

Calories from saturated fat 131

Total Fat 33 g

Saturated Fat 14.6 g

Trans Fat 0.5 g

Polyunsaturated Fat 2.0 g

Monounsaturated Fat 13.6 g

Cholesterol 123 mg

Sodium 2222 mg

Potassium 812 mg

Total Carbohydrate 42 g

Dietary Fiber 1.9 g

Sugars 2.9 g

Protein 39 g