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
Remove steak from refrigerator 30 minutes prior to cooking
Sprinkle with salt on both sides
Combine basil, garlic and walnuts with one lemon in blender and puree to combine
Heat cast iron skillet over medium high
Sear flank steak 1 minute on each side
Remove from skillet and tent with foil on plate
Divide arugula into two - three portions
Add tomato to each
Drizzle olive oil on all portions
Cut steak into strips
Place equal amounts on each plate
Serve with lemon wedge
Recipe by Paleoista at https://www.paleoista.com/?p=49601