Grilled Balsamic Steak Summer Salad

Recipes

Grilled Balsamic Steak Summer Salad

Prep Time: 10 minutes | Cook time: 20 minutes | Total Time: 30 minutes

Makes 2-3 servings

INGREDIENTS:

Marinade:

  • 1 lb lean steak, sliced
  • 2 TB balsamic vinegar
  • 1 TB Worcestershire sauce
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp dijon mustard
  • 2 small garlic cloves, minced
  • 1/2 tsp coarse salt
  • 1/4 tsp ground black pepper

For the Salad:

  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 4 ounces Gorgonzola cheese, crumbled
  • 6 cups watercress
  • 1 corn on the cob, husk removed
  • Avocado oil spray-for cooking the corn

 

To Toss on Top, a Gremolata:

  • 2 TB basil leaves, minced
  • 2 TB parsley, minced – MY OWN PARSLEY
  • 1 garlic clove, minced
  • 1 TB lemon zest

Simple Vinaigrette:

  • 3 TB balsamic vinegar
  • ½ cup extra virgin olive oil
  • ½ tsp dijon mustard
  • Dash of salt and fresh ground black pepper

TO MAKE:

  1. Mix together the marinade ingredients in a bowl, pour over sliced steak in a bag, marinate chilled for 30 minutes (can be done overnight as well.)
  2. While marinating, prepare the salad veggies and mix the salad dressing ingredients together in a small bowl. Set aside.
  3. Heat the grill to medium heat.
  4. While it is heating, combine the basil, parsley, lemon zest, and garlic in a small bowl. Set aside.
  5. Toss the greens
  6. Spray the corn and thickly sliced red onion rings with oil and cook each side for 5 minutes or until grill marks form on the corn kernels and onion becomes charred brown. Remove, let cool slightly, then slice kernels off of the cob and into a large serving bowl and chop the onions and put them in the bowl with the corn.
  7. Place the steak on a grill pan – grill both sides 4-5 minutes for rare to medium rare. Reminder that it keeps cooking a few minutes after it is removed from the heat.
  8. Place the greens in the bowl with the corn and onion, add the gorgonzola, + tomatoes. Toss with half of the dressing mixed with half of the herb mix. Serve it beneath steak slices and drizzle with more of the dressing and sprinkle with more of the herb mix.

Healthier Beef Bulgogi Bowl Recipe

Recipes

These flavors combine to make a fantastically tasty, balanced macronutrient bowl for any meal! And check out those colors!

WAYS TO CHANGE IT UP

  • Change the Protein if you aren’t a fan of red meat, try doing this with shrimp or salmon.
  • Watching Carbs? Halve the portion or omit and use prepared cauliflower rice
  • Skip the egg to lower the calories by 80 + fat by 6g

BEEF BULGOGI BOWL

Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes

makes 2 servings

Ingredients:

  • ¾ LBS skirt steak or filet (for leaner cuts,) thinly sliced
  • 2 TB Bragg’s or coconut aminos
  • 2 TB honey
  • 1 TB brown sugar
  • ½ TB red pepper flakes
  • 2 garlic cloves, minced
  • ½ TB sesame oil
  • 1 green onion, finely chopped

To Serve:

  • 1 cup prepared black rice or rice noodles
  • 1 cup purple cabbage, shredded
  • 1 cup Mung bean sprouts
  • 1 cup kimchi, prepared (watch the sodium content)
  • 1 cucumber, thinly sliced
  • Watermelon or regular radishes, sliced
  • Sriracha or Sambal Oleek, to drizzle

Optional: fried egg and/or ¼ of an avocado

To Make:

  1. Prep the marinade in a bowl + pour over sliced steak.
  2. Arrange the steak in the skillet. Pan-grill the steak over medium heat until your desired temp is reached.
  3. Place the beef in a bowl with the veggies, rice or noodles, an optional fried or poached egg, + drizzle of Sriracha or Sambal Oleek.

NUTRITION:

X1 SERVING: 1/2 cup noodles, 3 oz steak, an egg, + 1/2 cup kimchi

462 CALORIES | 21g FAT | 36.4g CARBS | 3g FIBER | 34g PROTEIN

REPURPOSE THE LEFTOVERS INTO A DIFFERENT MEAL

Don’t get bored eating the exact same thing again and vary your nutrition! I turned it into a bowl with steamed broccoli, some chopped pineapple, skip the egg and use a slaw mix with hoisin sauce the day after for lunch!

 

Taco Tuesday: flank steak tacos

Recipes

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It’s #TacoTuesday and I am EXCITED! Check out my gluten-free, low-carb, amazingly tasty tacos made in under 20 minutes with tons of pictures and videos!

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To make the sauce for the steak

  • 4 tsp chili powder
  • 1 tsp sea salt
  • 1/2 tsp onion powder
  • 1/2 lime, juiced
  • 3 garlic cloves, minced
  • 2 tsp agave nectar

Simply mix together in a small bowl and pour over 1 1/2 LBS of flank or skirt steak

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To cook the steak:

Preheat the oven to 350 degrees F and bake the steak until your desired temperature. Then slice it up!

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Ingredients to chop:

  • lettuce wraps to hold the tacos- cabbage or lettuce leaves
  • grated carrot
  • sliced radish
  • shredded cabbage
  • grilled poblano + bell pepper slices
  • chopped pineapple
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Let’s Prep the Crema Sauce

  • 3/4 cup plain Greek yogurt
  • 3 TB cilantro, chopped
    3 TB lime juice
  • dash of sea salt
  • 1 tsp agave nectar
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All of our ingredients are set + ready to go

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Time to put together a tasty taco

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