Can I? Can I PLEASE?!

After our last post, we have had an overwhelming amount of people excited and eager to try out the Marc Pro!  We do have a Marc Pro Mobility Edition available at Triumph Fitness for you rent if you would like to benefit from its greatness!  








Here are some answers to some of your frequently asked questions:

Q: How does this rental thing work?

A:  Triumph has reusable electrode pads available for purchase.  These pads would need to be purchased for a one time fee of $10.00.  However, you need to ensure you keep these in a safe place otherwise they would need to be repurchased for an additional $10.00 each time!

Q:  Okay, so how do I rent the Marc Pro Awesomeness?

A: We will first have you sign a release form taking responsibility for replacing the Marc Pro if anything happens to it while in your care including damage, lost, or theft.  You know- we have to cover our arses too!  Then, we have a price sheet posted at the gym for lengths of time, cost, and a calendar to sign up for use.  Payment is due at the time of rental.

Q: Um, really?!  Electrodes?  Why would I do that to myself?  Do you think I am insane?

A: Yes, we do think you are insane.  You are a part of our Triumph Family after all.  Seriously, the Marc Pro isn't painful. You get to control the settings of intensity and placement on your body.  The Marc Pro will help you recover faster, recover fully, maximize training results, help prevent injury, and improve conditioning and performance.  

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On another note, Mr. F came back from Miami with a lovely present for me!  I was so excited that I will now be able to have a clean snatch and lift heavy!  Hehe!  It even smells like Lifesaver gummies, which means when I come workout all of you will probably find yourselves standing REALLY close to me because I will smell awesome.

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So, last night I made some delicious steak rolls.  They were pretty quick and I think you will enjoy them! Here is what you need:













Ingredients:

1 1/2 – 2 lb skirt steak/ 8-10 thin sliced sirloin
Pepper (according to taste)
3 tbsp Worcestershire sauce
Any steak seasoning you like

For the Veggie Filling:

1. 1 carrot
2. 1 bell pepper
3. 1/2 a zucchini (depending on size)
4. 5-6 green onions
5. 2 cloves of garlic

For the Balsamic Glaze Sauce:

1. 2 tsp butter
2. 2 tbsp finely chopped shallots
3. 1/4 cup balsamic vinegar
4. 2 tbsp brown sugar
5. 1/4 cup beef broth

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Instructions:

1. Start by prepping the steak. I trimmed as much fat as I could and cut the steak into thin strips.  In hind sight, I should have but the steaks into smaller portions to create "bite size" wraps instead of portion size. You can then tenderize the meat with a meat hammer (if you’re using sirloin it does not need any tenderizing).
   

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• Season the steak pieces generously on both sides with steak seasoning, pepper and Worcestershire sauce. And let them sit in the marinade for at least 30 mins if not a couple hours.  I seasoned mine first, and just them them marinade as I prepped everything else for dinner.  You can see that I used some AMAZING steak seasoning from Savory Spice shop in Old Mill District.  It is just seasoning- leaving out all those preservatives and fillers you find in most box store seasoning!
  

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• While the steak is marinating you can prep the filling for them. Chop up the carrot, bell pepper and zucchini into matchstick size pieces, little longer than the width of the steak strips.Then cut the green onion in a similar size and sliced them in half length wise. For the garlic, peel and mince.
  

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• Now for the sauce, melt the butter in a small sauce pan on medium heat.
  
• Add the finely chopped shallot and saute it for a minute or 2 until they turn soft and translucent.
  
• Add the balsamic vinegar, brown sugar and beef stock and stir to mix everything well. (Yeah, I notice the SUGAR!  Since you have been eating clean all day- I am adding in a bit for the flavor of the steak:))
  
•  Allow the sauce to come to a boil and reduce to almost half its volume. You’ll notice it starts becoming thicker and have the consistency of syrup. The butter also starts separating and comes to the top. Turn the heat off and transfer the sauce to a bowl.This was extremely potent.  The kids shut their bedroom door because they thought it stunk. Mr. F came home wondering what I was doing in the kitchen.  So, maybe open a window as you cook the vinegar! :)
  

• In the same pan (no need to wash it) add a touch of coconut oil and toss in the garlic cloves to allow them to flavor the oil for a few minutes.
  
• Turn the heat up to high and toss in the carrots, bell pepper and zucchini (there’s no need to cook the green onion) and stir fry the veggies for no longer than 2-3 minutes.

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• To assemble the steak rolls, simply take a strip of the marinated steak and lay it with the short side towards you. Place the veggies (do not forget the green onion!) in the middle and roll the beef up over the filling, securing it with toothpick. Repeat the same with the other rolls.

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•  I decided to grill the steaks on the bbq.  I used a silicone basting brush to cover all sides of the steak rolls with the balsamic glaze sauce.  I kept turning the steaks as the cooked and adding more glaze until they cooked to our desired "doneness." 
  
• Remove the toothpick and serve!
  

I hope you enjoy this recipe!  It was a fun way to cook the veggies and steak!  

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