I heard some great feedback on my Anaheim Roasted Sweet potatoes, so I thought I would share another one of my favorites!  I struggle with and want to obtain the same goal that the majority of you all want to obtain and that is ABS.  The workout is great and as I and many of you have heard Jeremy say many times the secret to abs is in the kitchen.  What we put in our mouth is so important for our healthy lifestyle.   Foods like whole grains, low-fat dairy and lean protein, which curb hunger, boost your calorie burn, and prevent belly bloat.


Kelly Groff – Team Jeremy Scott Fitness 

1lb of flank steak

Lime juice of one lime

1 tsp. of sea Salt

2 garlic cloves crushed

½ tsp. of chili powder

3 tsp. of coconut oil

½ red onion sliced

3 bell peppers, 1 red 1 yellow and 1 orange thinly sliced

½ avocado sliced

¼ cup salsa

1. Marinate the steak in the lime juice, salt, garlic, and chili powder in a sealed plastic bag for 20 to 30 minutes.
2. Meanwhile, heat a large cast-iron skillet over high heat for 5 minutes. Add 2 teaspoons of the coconut oil to the pan. Add the red onion and bell peppers; cook, tossing frequently, for 5 minutes. Transfer the vegetables to a bowl and keep warm.
3. Wipe the skillet with a paper towel and heat for another minute. Add the remaining teaspoon of coconut oil. Remove the steak from the marinade and pat dry with paper towels. Lay the steak in the pan, reduce heat to medium-high, and cook about 8 minutes for medium-rare, turning once halfway through. Transfer to a board and let rest for 5 minutes.
4. Slice the steak. Top with avocado, Monterey Jack, salsa, jalapenos and, if desired, sour cream.

Kelly Groff – Team Jeremy Scott Fitness 

Scottsdale Personal Trainer 

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