Grilled Steak Salad

Grilled Steak Salad - Living with Ivey

Description

With Roasted Beets, SautΓ©ed Beet Greens and Fresh Watercress

Beets are packed with magnesium, iron and vitamin C to help support liver detox.

Lemons help balance the body’s PH, reading an alkaline environment to benefit the immune system and flush out toxins.

Garlic contains a chemical compound called allicin that helps boost white blood cells to protect the body against bacteria, viruses and toxins.

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.

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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