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STEAK SALAD RECIPE

Servings: 6

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Calories                         Carbs                              Protein                          Fats                            Fiber

400                                      21g                                        41g                                 17g                                  6g

Ingredients

      Marinade 

  • 2 dried ancho peppers

  • 1 dried guajillo pepper

  • 1 dried California chili pod (pepper)

  • 2 garlic cloves

  • 1 cup low sodium beef broth, hot

  • Hot water (as needed)

  • Mineral salt to taste

  • 2 teaspoons cracked pepper

  • 2 teaspoons dried herbs

  • 2 teaspoons cumin
     

      Salad 

  • 2 lb lean flank steak, fat trimmed

    • or lean sirloin, skirt steak

  • Fresh greens

    • arugula, spinach, or mixed salad greens

  • Cherry tomatoes, sliced

  • Cucumbers, sliced

  • Red onions, thinly sliced

  • Avocados, sliced

  • Optional: grilled vegetables (bell peppers, zucchini)

Instructions

  1. Prepare the Marinade: Rehydrate Peppers: Add the dried peppers, garlic, and hot broth to a sealable jar and close it tightly. Let it soak for at least 15 minutes to rehydrate and soften the peppers.

  2. Blend Ingredients: Open the jar, add mineral salt, pepper, herbs, and cumin. Blend all the ingredients into a thick paste using a blender or immersion blender. Season to taste.

  3. Marinate Steak: Place 1/2 of the marinade in a sealable bag or deep bowl and add the flank steak. Reserve the rest of the marinade in the fridge for another recipe, such as a base for chili instead of tomato paste.

  4. Refrigerate: Seal the bag and let the steak marinate for 1 hour in the fridge (or up to overnight). For a quicker option, let it marinate at room temperature for 20 minutes.

  5. Grill the Steak: Preheat Grill - Fire up the grill to about 350°F.

  6. Cook Steak: Add the steak and cook for 20 minutes or until your desired doneness, searing on both sides for 2 minutes.

  7. Rest Steak: Remove the steak and tent it with foil to keep it warm. Let it rest for a few minutes.

  8. Dice Steak: Once rested, dice the steak into small 1/2-inch cubes. Use the steak in your salad or enjoy it in various meals throughout the week. The steak should last about 5-6 days in the fridge.

    Recommended dressings: Bolthouse Farms Ranch, Avocado, or Caesar dressing    ​

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