Jessica Ivey: Steak and Sugar Snap Pea-Pasta Salad
WBRC 6 News
[{'start': '0.719', 'end': '3.840', 'text': "Hey, we're connected through cooking in"}, {'start': '2.080', 'end': '6.799', 'text': 'the all south kitchen with registered'}, {'start': '3.840', 'end': '8.240', 'text': 'dietitian nutrition expert Jessica Ivy'}, {'start': '6.799', 'end': '9.760', 'text': "and we're making some one of my"}, {'start': '8.240', 'end': '11.040', 'text': 'beautiful dishes steak but more to go'}, {'start': '9.760', 'end': '12.719', 'text': 'along with this. I want to ask you real'}, {'start': '11.040', 'end': '15.040', 'text': 'quickly. Yes, we hear a lot about red'}, {'start': '12.719', 'end': '16.400', 'text': 'meat uh in moderation. Okay, how many'}, {'start': '15.040', 'end': '18.000', 'text': 'times a week or how many ounces per'}, {'start': '16.400', 'end': '20.720', 'text': 'week? Yes. So, we were talking about'}, {'start': '18.000', 'end': '22.480', 'text': "it's all about balance. We I I love"}, {'start': '20.720', 'end': '24.960', 'text': 'incorporating the lean cuts of beef.'}, {'start': '22.480', 'end': '27.599', 'text': 'There are 36 beef cuts that qualify as'}, {'start': '24.960', 'end': '29.760', 'text': 'lean. So the things like sirloin,'}, {'start': '27.599', 'end': '31.519', 'text': 'tenderloin, eye of round, those kind of'}, {'start': '29.760', 'end': '33.280', 'text': 'words, loin and round, are going to'}, {'start': '31.519', 'end': '34.640', 'text': "indicate lean. And we've got high"}, {'start': '33.280', 'end': '36.640', 'text': 'quality protein like we were talking'}, {'start': '34.640', 'end': '38.000', 'text': "about. I love it. All right, so we're"}, {'start': '36.640', 'end': '39.120', 'text': 'going to put the steak on the grill, I'}, {'start': '38.000', 'end': '40.800', 'text': "think. But it's also about what else"}, {'start': '39.120', 'end': '42.719', 'text': "you're cooking. Yes. So this is going to"}, {'start': '40.800', 'end': '44.239', 'text': 'be a sirloin steak and sugar snap pea'}, {'start': '42.719', 'end': '46.320', 'text': "pasta salad. I've partnered with the"}, {'start': '44.239', 'end': '48.320', 'text': "Alabama Cattleman's Association to show"}, {'start': '46.320', 'end': '49.840', 'text': 'you how to make this flavorful recipe'}, {'start': '48.320', 'end': '51.440', 'text': 'for spring and summer. Now, is that your'}, {'start': '49.840', 'end': '53.360', 'text': 'own particular rub? This is minced'}, {'start': '51.440', 'end': '55.680', 'text': "garlic and black pepper. It's going to"}, {'start': '53.360', 'end': '57.680', 'text': "add a big pop of flavor. And you'll see"}, {'start': '55.680', 'end': '59.680', 'text': "I'm using a grill pan here, cast iron"}, {'start': '57.680', 'end': '61.760', 'text': 'grill pan. The recipe calls to grill it'}, {'start': '59.680', 'end': '62.640', 'text': 'outside, which you can certainly do. If'}, {'start': '61.760', 'end': '65.360', 'text': "you're doing that, you're going to"}, {'start': '62.640', 'end': '67.200', 'text': 'preheat your gas grill to medium heat.'}, {'start': '65.360', 'end': '70.400', 'text': "It's going to grill for about 8 to 13"}, {'start': '67.200', 'end': '72.560', 'text': 'minutes covered. And I always like to'}, {'start': '70.400', 'end': '74.640', 'text': 'use that instant read thermometer to'}, {'start': '72.560', 'end': '77.600', 'text': 'check for dness. Looking for somewhere'}, {'start': '74.640', 'end': '80.560', 'text': 'between 145, which is medium rare, and'}, {'start': '77.600', 'end': '82.960', 'text': '160 for this steak. Yeah, I want it more'}, {'start': '80.560', 'end': '84.880', 'text': "I'm more that medium rare version. I"}, {'start': '82.960', 'end': '86.560', 'text': 'know that. All right. So now what are we'}, {'start': '84.880', 'end': '88.960', 'text': 'making over here to go with this? So'}, {'start': '86.560', 'end': '91.040', 'text': "over here we're making our pasta salad."}, {'start': '88.960', 'end': '92.320', 'text': "So I've already cooked the pasta. Any"}, {'start': '91.040', 'end': '95.040', 'text': 'shape you want. I like these little'}, {'start': '92.320', 'end': '97.360', 'text': "twisty kavatopy. And then I'm adding"}, {'start': '95.040', 'end': '98.880', 'text': 'some sugar snap peas. Now we love these'}, {'start': '97.360', 'end': '101.040', 'text': "in the Ivy house because they're"}, {'start': '98.880', 'end': '102.960', 'text': 'naturally sweet. So the kids like them.'}, {'start': '101.040', 'end': '106.079', 'text': "They're rich in fiber, vitamin A,"}, {'start': '102.960', 'end': '108.079', 'text': 'vitamin C, and folate. Adding some grape'}, {'start': '106.079', 'end': '110.079', 'text': "tomatoes that I've cut in half. So we're"}, {'start': '108.079', 'end': '112.560', 'text': 'going to have lots of pretty colors for'}, {'start': '110.079', 'end': '114.479', 'text': 'spring or summer. And then for the'}, {'start': '112.560', 'end': '116.399', 'text': "dressing, we're doing a grimmalada"}, {'start': '114.479', 'end': '118.640', 'text': 'dressing, which is a really flavorful'}, {'start': '116.399', 'end': '121.840', 'text': "Italian condiment with lemons. We're"}, {'start': '118.640', 'end': '124.159', 'text': 'starting with a four cup of lemon juice.'}, {'start': '121.840', 'end': '126.000', 'text': "Then we've got 2 tablespoons of extra"}, {'start': '124.159', 'end': '129.039', 'text': 'virgin olive oil, which is going to have'}, {'start': '126.000', 'end': '131.440', 'text': 'a better flavor for our salad dressing.'}, {'start': '129.039', 'end': '133.040', 'text': '2 tablespoons of chopped fresh parsley.'}, {'start': '131.440', 'end': '136.080', 'text': 'Do go for the fresh herbs in the'}, {'start': '133.040', 'end': '139.280', 'text': 'dressing. Okay. Two teaspoons of grated'}, {'start': '136.080', 'end': '142.879', 'text': 'lemon zest. So, that took me about a'}, {'start': '139.280', 'end': '145.120', 'text': 'large lemon of the grated rind, right?'}, {'start': '142.879', 'end': '148.239', 'text': "And then we've got two teaspoons of"}, {'start': '145.120', 'end': '149.599', 'text': 'minced garlic and a little salt and'}, {'start': '148.239', 'end': '152.160', 'text': "pepper. Yes. So, I'm going to let you"}, {'start': '149.599', 'end': '153.280', 'text': "whisk that together, but uh it's not"}, {'start': '152.160', 'end': '154.080', 'text': "it's not going to take long. That's very"}, {'start': '153.280', 'end': '155.920', 'text': "simple. And we'll have those"}, {'start': '154.080', 'end': '157.519', 'text': 'measurements again when we post this on'}, {'start': '155.920', 'end': '159.040', 'text': 'the website. Do I need to turn the steak'}, {'start': '157.519', 'end': '160.879', 'text': "or we good? We'll we'll let it keep"}, {'start': '159.040', 'end': '162.319', 'text': 'cooking for a little bit longer. Throw'}, {'start': '160.879', 'end': '164.319', 'text': 'that on top cuz I want folks to see how'}, {'start': '162.319', 'end': '166.400', 'text': 'delicious that looks. Yeah. So, this'}, {'start': '164.319', 'end': '168.000', 'text': "dressing super flavorful. We're going to"}, {'start': '166.400', 'end': '171.280', 'text': 'drizzle about half of it over this'}, {'start': '168.000', 'end': '173.920', 'text': 'veggie mixture. Okay. And then give it a'}, {'start': '171.280', 'end': '175.920', 'text': 'quick toss. Very simple. Yes. Very'}, {'start': '173.920', 'end': '177.840', 'text': 'simple, but very, very flavorful,'}, {'start': '175.920', 'end': '179.440', 'text': "delicious, nutritious. And we'll have"}, {'start': '177.840', 'end': '180.560', 'text': 'that recipe post a little bit later, but'}, {'start': '179.440', 'end': '181.920', 'text': "we're going to come back, wrap things up"}, {'start': '180.560', 'end': '183.280', 'text': 'here in the kitchen in just a bit.'}, {'start': '181.920', 'end': '186.480', 'text': 'Jessica, thank you. Thank you. All'}, {'start': '183.280', 'end': '186.480', 'text': "right. We'll be right back."}]