The
Daily
Fix
Rest
Cilantro-Lime Grilled Steak with Creamy Lime Sauce
Sensitivity and Specificity
Rest day
Marinated grilled steak, served with a tangy, herby, creamy lime sauce.
Two concepts commonly used in disease testing
Enjoy the recovery time, or make-up anything you missed from last week.
Ingredients
For the Steak Marinade:
6 oz flank or skirt steak
1 Tbsp butter (melted)
1 Tbsp fresh lime juice
1 tsp lime zest
1 clove garlic, minced
1 Tbsp fresh cilantro, finely chopped
½ tsp cumin
Salt and pepper, to taste
For the Creamy Lime Sauce:
2 Tbsp sour cream
1 tsp avocado oil, mayonnaise
1 tsp lime juice
½ tsp lime zest
1 tsp chopped fresh cilantro
Pinch of garlic powder
Salt and pepper, to taste
Macronutrients:
Protein: 42g
Fat: 39g
Carbs: 3g
Preparation
Marinate the steak: In a bowl, mix melted butter, lime juice, lime zest, garlic, chopped cilantro, cumin, salt, and pepper. Rub the marinade into the steak and refrigerate for at least 30 minutes (up to 4 hours for more flavor).
Make the creamy lime sauce: In a small bowl, whisk together sour cream, avocado mayo, lime juice, zest, cilantro, garlic powder, salt, and pepper. Chill until ready to serve.
Grill or sear the steak: Preheat a grill or skillet over medium-high heat. Remove steak from the marinade and pat dry. Grill or sear the steak for 3–4 minutes per side, or until it reaches your preferred doneness (135°F/57°C for medium-rare). Let rest for 5 minutes, then slice against the grain.
Serve: Plate the sliced steak and drizzle or serve with the creamy lime sauce on the side. Garnish with extra cilantro and lime wedges if desired.
Emily breaks down each term and explains how to interpret results given the sensitivity and specificity of a test.
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