Grilled Steak Salad

Grilled Steak Salad - Living with Ivey

Description

With Roasted Beets, Sautéed Beet Greens and Fresh Watercress
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Beets are packed with magnesium, iron and vitamin C to help support liver detox.
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Lemons help balance the body’s PH, reading an alkaline environment to benefit the immune system and flush out toxins.
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Garlic contains a chemical compound called allicin that helps boost white blood cells to protect the body against bacteria, viruses and toxins.
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Watercress is a mighty little powerhouse packed with B vitamins, zinc, potassium, and Vitamin C. It has natural diuretic properties that help flush the body of heavy metals and pesticide build up.
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Parsley and Cilantro support detox of heavy metals, pesticide buildup and common chemicals found in personal care products: paragons, phthalates, PFAS

Ingredients

  • lb of grass fed beef (New York Strip, Skirt Steak or any grass fed organic beef of your choice)
  • tbsp olive oil
  • minced or grated garlic clove
  • Salt and Pepper
  • red beets
  • tbsp olive oil
  • Pinch of sea salt
  • tbsp balsamic vinegar + 1/8 teaspoon /drop of honey whisked together
  • Greens and stems from beets
  • tablespoons olive oil
  • minced garlic clove
  • tablespoons lemon juice
  • cup watercress
  • cup fresh parsley
  • cup fresh cilantro

Instructions

STEAK

  • Pat dry steak and rub with olive oil, minced garlic and salt and pepper
  • Using a grill or grill pan over medium high heat, grill steak for 6-8 minutes each side
  • Transfer to a plate and allow to rest for 5 minutes

BEETS

  • Preheat oven to 400˚
  • Cut beet greens and stems from beets and wash thoroughly using a salad spinner
  • Under cold water, brush beets gently with a brush
  • Place whole beets on a parchment lined stainless steel baking sheet
  • Drizzle beets with 1 tablespoon olive oil and a pinch of sea salt
  • Bake for 45 minutes
  • Allow beets to cool for 15 minutes before gently rubbing the skin off
  • Cube beets and toss with 1 tablespoon balsamic and honey
  • Set aside

BEET GREENS

  • In a cast iron pan, heat 2 tablespoons of olive oil over high-medium heat
  • Add in chopped beet greens and saute for 5 minutes
  • Add in 1 minced garlic clove and saute for 2 aditional minutes
  • Finish with 2 tablespoons lemon juice (1/2 lemon)
  • Arrange on a large platter beginning with a bed or watercress, beet greens and cubed beets.
  • Slice steak and add to platter
  • Garnish with fresh parsley and cilantro

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