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Fertile Food Friday– Red Meat

By Tracey Minella

July 12th, 2013 at 10:24 pm


recipe and photo courtesy of

Fertile Food Friday– Red Meat

Welcome back to Long Island IVF’s “Fertile Food Fridays”*! This is our third week of focusing on foods that can potentially boost male or female fertility. If you missed them, be sure to check out our first two featured foods…avocados and blueberries…covered the past two Fridays.

Next up to the plate…Red Meat.

Step outside at dinnertime most summer evenings and you can smell something good on the neighbor’s grill. And chances are it’s some kind of red meat.

Red meat is a great source of iron. Iron deficiency is common in women of bearing age and also can contribute to ovulatory infertility. In fact, a large study found that “women who consumed iron supplements had a significantly lower risk of ovulatory infertility than women who did not use iron supplements” . More precisely, they had a 40% less risk of ovulatory infertility than those who did not use supplements.

If you are trying to conceive, and suspect you may be iron deficient, ask your doctor to check your iron level. This is done with a simple CBC blood test to see if your red blood cell count is adequate. Red blood cells deliver oxygen to all the cells and tissues of your body, including your ovaries and uterus**. If your red blood cell count is too low, you may be anemic, and may be instructed to take iron supplements or make dietary changes. Never take any supplements without your doctor’s approval since too much iron can be harmful.

Symptoms of anemia** may include:

mild to severe fatigue
• chronic headaches
• dizziness
• brittle or weak nails
• decreased appetite
• low blood pressure

According to the Mayo Clinic, some iron-rich foods include red meat, leafy green vegetables like spinach, beans, eggs, dried fruit, and other items. In addition, eating foods rich in Vitamin C, like peppers, helps your body absorb iron.

So this week’s recipe is a winner because it provides iron from steak and spinach, plus Vitamin C from the peppers to help you absorb the iron. Give yourself a break from those boring old burgers and try this amazing Stuffed Flank Steak, courtesy of Kelly over at Primally-Inspired. <<<Get the recipe here. And while you are over there, check out Kelly’s other great recipes for those with a primal palette. Or here it is below:


4 or more servings


1 ½ – 2 lb flank or skirt steak

2 – 4 T olive or coconut oil

4 – 6 oz mushrooms, sliced thin

1 shallot, diced

2 cloves garlic, minced

5 – 6 pieces prosciutto

2 roasted red peppers (from a jar or make your own), cut into thin strips

1 bunch of fresh spinach

1/3 cup blue cheese crumbles (omit if you cannot eat dairy)

salt and pepper, to taste

½ tsp smoked paprika

kitchen twine


Preheat oven to 350.

Starting with the long side of your flank steak, cut it in half carefully, but don’t cut all the way through to the other end (butterfly it). You want to cut it and open it like a book. Once it’s cut and open like a book, place a piece of plastic or parchment over it and pound it to uniform thickness – about ¼ of an inch thick.

In the largest skillet you have (must fit the rolled up steak), pour 1 – 2 T oil in the pan over medium low heat. Add your shallot, garlic, and mushrooms and cook for 5 minutes. Season them with salt and pepper.

Add the mushroom mixture to the flank steak, leaving 2 to 3 inches of open space on one of the long ends.

Add the red peppers on top of the mushrooms. Then add the prosciutto slices all over the red peppers. Then add your spinach all over the prosciutto. Next sprinkle the blue cheese all over the spinach.

Starting with the long end (not the end that you left 2-3 inches of space), roll up carefully.

Now tie kitchen twine around your roll about every 2 inches. Salt and pepper and sprinkle the smoked paprika all over the outside of the roll.

Pour 1- 2 T oil back in the skillet and turn the heat to medium high.

Sear your roll on all sides until browned – it takes about a minute each side.

Transfer your skillet to the oven and cook for 20 minutes (for medium).

After the 20 minutes is up, take it out and tent your steak with aluminum foil. Let rest for 10 minutes. For steak done more than medium: cook in the oven for 30 minutes, tent steak and let rest for 10 minutes.

To serve: cut off the twine and slice in ½ – 1 inch slices and enjoy!


Once you make it, come back and tell me how great it was!

*Disclaimer:Any recipe we offer is only meant for those who aren’t sensitive or allergic to the ingredients. Recipes are shared simply for fun only and nothing contained herein constitutes medical advice or a guarantee that eating any particular food will have any affect on your fertility.

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Do you know your iron level? Have any recipes high in iron-rich foods that you’d like to share? If so, please share it here. And if you try this one, let us know what you thought.




Photo credit: Primally-inspired

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