You are being a pain in the ass. That was a dumb pun, but seriously. I treat you well, I work you out, I dance like a fool on camera, and all you do is ache. I literally poke you out behind me in hopes of getting at least a glance in my direction…and what do you do…you.just.ache. I even sit on a lacrosse ball for you. I’m so kind. You are selfish, butt. SELFISH. Stop aching. I got sh*t to do. That was a gross pun. For reals though, I gotta squat. Like every day. Get your act together ass.
Yours forever, JB.
You like my letter? This blog is my journal for gosh sakes, I thought I needed to include those feelings. I’m annoyed by injuries. They are dumb. Especially when you injure your ass. Do you know how many muscles are attached to your ass? My lord, a lot. Squatting to the toilet is painful. So, soon I will have to write a letter to my lacrosse balls, thanking him for being so kind to my butt. Yep, it’s a him. For sure.
Anywho, I recently asked my Twitter and Facebook followers to send me pics of them in their PaleOMG shirts. Sooo cool to see people sporting them! And I got a couple people who actually responded…because they’re badasses. If any of you have pics of you sporting your PaleOMG shirts in a bar (because that’s what you all should be wearing, obviously) or at your CrossFit gym, or at home with the kids, or robbing a bank, send them to me!! I was kidding about the bank, I do not support foul behavior, except when it comes to chocolate.
Look at them go!
By the way, this recipe was deeeelish. I love steak. I love coffee. Why wouldn’t I combine the two?! Sooo good. And it wouldn’t be near as tasty without Chameleon Cold Brew Coffee. It has made my life complete. Check them out! Until February 26th, if you use promo code ‘PaleOMG’ you get 25% off your order!! Don’t miss out!
- 1.5 cups Chameleon Cold Brew Coffee
- 1 tablespoon Coconut Aminos
- 1 tablespoon white wine vinegar
- 1 teaspoon chili powder
- 1 teaspoon salt
- 2 tablespoons of your favorite ground coffee
- ½ teaspoon cinnamon
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- salt and pepper, to taste
- 1lb Yampa Valey Grass Fed Sirloin Steak
- 1 red onion, sliced
- 1 poblano pepper, sliced julienne style
- 1 yellow bell pepper, sliced julienne style
- 1 orange bell pepper, sliced julienne style
- 2 tablespoons fat (I used bacon fat)
- Juice of 2 limes
- Juice of ½ lemon
- You should marinate overnight. If you can’t do that, at least marinate for a couple hours. Just throw all the marinating ingredients into a big plastic baggy along with your sirloin steak and throw it in the fridge to marinade all night long. A plastic bag full of happiness.
- Once your steak is done marinating, place your rub seasonings on a plate, pull your steaks out of the marinade, and cover the steaks on both sides with the rub.
- Heat up a skillet with 1 tablespoon of fat (I used bacon fat) and when the skillet is super hot, add your sirloin steak to it. Mine was pretty thick so I could it on both sides for about 5 minutes. You only want to flip your steak once because you don’t want to overcook it! So don’t touch it a ton. It’ll do the work.
- While your steak is cooking, heat up another skillet with another tablespoon of fat and add your onions, poblano pepper, and bell peppers.
- Let your veggies cook down, stirring randomly to make sure they do not burn.
- Once your sirloin steaks are done cooking, pull them on the stovetop on let sit for about 5 minutes. There are a ton of juices in there and you don’t want them to juice out! Let the meat rest!!
- When you meat has rested, thinly slice the steak and throw in your pan with your fully cooked veggies. Squeeze the lime and lemon on top! You just want to incorporate some of the steak juices and flavors so it shouldn’t be for on the stop for more than 20 seconds. If it’s longer, the meat may get too cooked and be tough.
- Salt and pepper the fajitas and serve with a side of guac or sliced avocado!