Balsamic-rosemary broiled sirloin

For years, somebody in a white coat may have told you red meat was the thing to cut back on. On this plate it does real work instead: 5 minutes of marinade, a few minutes under the broiler, and one of the most nourishing things you will eat all week.

Iron is the reason beef sits so centrally in a plate built around Autoimmune recovery, and it is the heme form here, the kind your body absorbs far more easily than the iron in plants. Zinc comes along with it, involved in immune regulation and in mending the gut barrier this whole approach is built to protect. Fatigue and iron come up together often enough that this plate is doing more than it looks like it is.

Choose beef from a farm you would actually want to walk through, if that is within reach for you, and let the marinade of rosemary and garlic be a small act of care rather than an afterthought. Slice against the grain, let it rest those first few minutes before you cut in, and eat it like the real food it is.

Ingredients

• 2 lb sirloin steak
• 3 cloves garlic, minced (omit for low-FODMAP)
• 1/4 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• 2 tsp dried rosemary
• 1 tsp sea salt

Method

Whisk the olive oil, balsamic vinegar, garlic, rosemary, and salt together in a dish or bag. Add the steaks, turn to coat, and marinate in the refrigerator for at least 30 minutes.

Set your oven to broil and line a sheet pan. Lay the steaks on the pan and broil about 5 minutes per side, turning once, until they reach the doneness you like. Let them rest a few minutes before slicing across the grain.

Air fryer variation

The air fryer crisps the outside of the steak nicely. Preheat to 400 F, lay the marinated steaks in the basket in a single layer with space between them, and cook about 5 to 7 minutes per side depending on thickness, flipping once. Cooking time varies by cut and machine, so check for doneness and flag this conversion for kitchen testing.

A note on swaps

If you dislike vinegar or are avoiding it, an equal amount of fresh lemon juice replaces the balsamic and keeps the bright acidity that balances the rich meat.

*Adapted from acleanplate.com*