February 16, 2018

Grass Fed Flank Steak Salad

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Grass Fed Flank Steak Salad
Author: 
Recipe type: Entree
Cuisine: Paleo Keto Food
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Simple yet delicious. If we stick with locally sourced, 100% grass fed meat along with local, in season produce, we not only save prep time, we save the mental bandwidth it would take to sift through confusing labeling! Vary this recipe according to where you are if you're cycling IF and enjoy it at any of your meals... including the days you eat breakfast!
Ingredients
  • 1 pound 100% grass fed flank steak
  • 1 tsp Kosher Salt
  • 2 cups fresh basil
  • 4 cloves fresh garlic
  • ¼ cup raw walnuts
  • 2 Meyer Lemons, cut into wedges
  • 4 cups wild arugula
  • 1 small, ripe tomato
  • 2 Tablespoons extra virgin olive oil
  • Himalayan Salt, to taste
Instructions
  1. Remove steak from refrigerator 30 minutes prior to cooking
  2. Sprinkle with salt on both sides
  3. Combine basil, garlic and walnuts with one lemon in blender and puree to combine
  4. Heat cast iron skillet over medium high
  5. Sear flank steak 1 minute on each side
  6. Remove from skillet and tent with foil on plate
  7. Divide arugula into two - three portions
  8. Add tomato to each
  9. Drizzle olive oil on all portions
  10. Cut steak into strips
  11. Place equal amounts on each plate
  12. Serve with lemon wedge

 

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