Skirt Steak and Arugula Salad

 

 

INGREDIENTS

2 LBS Grass-fed Skirt Steak

10 Cups Arugula

½ Cup Red Onion Sliced

¾ Cup Grape Tomatoes Sliced

¼ Cup Extra Virgin Olive Oil

1 Tablespoon Dijon Mustard

2 Tablespoons Balsamic Vinegar

Marinade Ingredients:

1/4 Cup Extra Virgin Olive Oil or Avocado Oil

1/4 Cup Balsamic Vinegar

1/4 Cup Worcestershire (Make Sure it’s Gluten-Free, Many Brands Contain Wheat)

1/3 Cup Tamari

1 Tablespoon Dijon Mustard

1 Tablespoon Minced Garlic

1/2 Teaspoon Onion Powder

1 Teaspoon Cracked Pepper

MARINADE ASSEMBLY

1. In a medium sized mixing bowl whisk all your marinade ingredients together.
2. Add your meat and marinade to a large Ziploc or resealable bag.
3. Marinate in the refrigerator for 24 hours.

GRILL INSTRUCTIONS:

1. Let the steaks sit out for around an hour until you are ready to grill. It’s best to get them to room temperature.
2. When the steaks are at room temperature, preheat the grill to High Heat roughly 550° Fahrenheit.
3. Place the steaks on the grill for 4 minutes, flipping only once, then grill for an additional 3 minutes on the other side for a medium rare steak. Adjust cooking time based on personal preference.
4. Set aside for 10 minutes to let the steaks collect their juices. Do not cover.
5. Slice thin against the grain.

SALAD ASSEMBLY:

1. In a small mixing bowl combine oil, Dijon and balsamic.
2. Whisk well until all ingredients are combined.
3. In a large serving bowl add arugula, onions and tomatoes.
4. Coat salad with dressing and divide evenly on serving plates.
5. Top with sliced steak.

Serves 5

HEALTH BENEFITS

Grass-fed Beef: Does it really need to be grass-fed? YES. Grass-fed beef contains significantly more omega-3 fatty acids than grain-fed beef. The optimal ratio of omega 6 to omega 3 fatty acids should be 2:1.   The Western Diet has excessive amounts of omega 6 fatty acids (resulting in a much higher 6 / 3 ratio) which can promote the onset of certain diseases like cancer, inflammation, and autoimmune diseases. Increased levels of Omega 3 fatty acids can show suppressive effects. The goal is to increase your omega 3’s by getting as close to the optimal 2:1 ratio. Your brain will thank you. PLUS, it contains more conjugated linoleic acid (CLA), a type of fat that’s thought to reduce heart disease and cancer risk.

Avocado Oil: Rich in healthy fat, and it’s an excellent choice for elevated temperature cooking.

Cracked Pepper:  Increases the hydrochloric acid secretion in the stomach, which helps improve digestion.

Garlic:  Can reduce high blood pressure, and they also contain antioxidants.  Top food for gut health – it contains prebiotic fiber, plus it’s also antiviral and antifungal.

Tomato: May reduce the risk of heart disease and several cancers. They are also considered to be beneficial for skin health and may protect against sunburns.

Balsamic Vinegar:  Contains antioxidants that help repair damage caused by free radicals.  Balsamic vinegar contains polyphenols which protects the body from heart disease and cancer.

Red Onion:  Contain quercetin, which is a polyphenol compound that acts as an antioxidant. Quercetin is beneficial for scavenging free radicals in the body.