03/10/2024
SUNDAY RECIPE ROUNDUP
Asian Style Salad With Grass-Fed Steak
1/2 lb (227 g) Grass fed steak (Ribeye, New York Strip or Tenderloin)
1/2 tbsp (7 g) avocado oil
3 cups (240 g) pre cut packaged purple and green cabbage, with carrots
1/2 cup (42 g) bean sprouts
1/2 cup (60 g) edamame
2 scallion stalks
4 tbsp (4 g) fresh cilantro
1/2 avocado
1 tsp (4.5 g) sesame oil
1 tsp (5 g) rice vinegar
1 tsp (5 g) soy sauce
1 tsp (5 g) lime juice
1 tsp (7 g) honey
1 garlic clove
1/2 inch fresh ginger
Handful dry roasted cashews
1. Start with bringing the steak to room temperature, should take about 30 minutes.
2. Once steak is ready, season with salt and pepper to taste and turn on a cast iron or skillet to medium-high heat.
3. Add 1/2 tbsp avocado oil to sear steak, cooking on each side for 10 minutes or however you like your steak cooked.
4. Take off heat and allow to rest for 10 minutes.
5. While steak is resting, prep the salad.
6. In a bowl, add your pre chopped cabbages and carrots. Chop the scallions and cilantro and add to the bowl.
7. If using frozen edamame, boil in 1 cup of water for 4 minutes and strain, then add to bowl.
8. Top with bean sprouts.
9. Slice avocado in slivers and set aside.
10. To make the dressing, mix soy sauce, rice vinegar, sesame oil, lime juice, and honey in a separate bowl.
11. Using a microplane, or cheese grater, grate garlic and ginger and add it to the dressing. Season with salt and pepper to taste.
12. Assemble the bowl by mixing the dressing and tossing with the salad right before serving. Top with sliced avocado and roasted cashews. Cut the steak and place on salad or serve alongside.
Nutrition Info: Calories: 542, Carbohydrate: 23 grams, Protein: 30 grams, Fat: 38 grams
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