While we are partial to salads in the summer, due the abundance of fresh produce available, we fist pump all salads year round. This salad is not your average salad and is FULL of flavor that packs an incredible nutrient load to your body. You can get creative with your own salad toppings. The steak marinade is amazing and one you will want to make time and time again!
| Prep Time | 5 minutes |
| Servings |
Servings
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Ingredients
Steak and Marinade
- 1 Pound flank steak
- 3 Tbsp olive oil extra virgin
- 1 clove garlic minced
- 1 tsp ginger fresh, grated
- 1 Tbsp red wine vinegar
- 3 Tbsp soy sauce low sodium
- 2 Tbsp raw honey
- 1/2 tsp black pepper
Salad
- 8 Cup spinach or lettuce of choice
- 1 Medium peach large, chopped
- 1/4 Cup pumpkin seeds
- 1 Medium yellow tomato diced
- 1 Medium avocado diced
- 1 cup purple cabbage chopped
- 3/4 cup blueberries
Ingredients
Steak and Marinade
Salad
|
Instructions
Steak and Marinade
- Combine all the marinade ingredients, and put in a large freezer bag.
- Score the steak with ¼ inch deep cuts about an inch apart, across the grain of the meat, then place in the freezer bag and coat the steak with marinade. Seal the bag, place it in a bowl, and chill in the fridge for 1-2 hours, or up to overnight.
- Remove the steak, sprinkle generously on both sides with coarse sea salt and fresh ground pepper.
- Grill the steak for 4-6 minutes on each side on a hot grill, or broil in the oven on high for 4-6 minutes per side
- Remove the steak from the grill/oven, place on a cutting board and cover with aluminum foil to rest for 10 minutes.
- Slice thinly, against the grain and as a slight diagonal to make wider slices
SALAD
- Toss all other salad ingredients together, or just throw the toppings on top of you greens.
- Top with flank steak. Tastes delicious with creamy balsamic or green goddess dressing!
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