Steak with Spinach and Red Cabbage Salad
Savor the goodness of our Healthy Steak with Spinach and Red Cabbage Salad! This dish combines the richness of grass-fed steak, marinated, and seared to perfection, with a refreshing salad featuring fresh spinach, red cabbage, and delightful toppings. Drizzled with a zesty dressing, it's a simple yet flavorful meal for a delightful dining experience. Enjoy the wholesome goodness in every bite!
2
Serving size
35
Beef
Detox
Keto-Friendly
Ingredients
For Steak:
Fresh:
1-pound grass-fed hanger steak or skirt steak
Staple:
2 tablespoons avocado oil
1 tablespoon grass-fed butter
1 tablespoon coconut aminos
1/2 tablespoon Worcestershire sauce
2 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt (to taste; using Natural Redmond Real Salt)
1 teaspoon freshly ground black pepper (to taste)
For Salad:
Fresh:
3 cups fresh spinach
1/4 cup micro greens (sub parsley on Amazon Fresh)
1 cup red cabbage, shredded
1 tablespoon fresh cilantro, chopped
2 tablespoons pumpkin seeds
1 teaspoon anchovy paste (sub 1 tsp Worcestershire sauce [staple] on Amazon Fresh)
2 tablespoons raw feta cheese
Staple:
1/4 cup extra−virgin olive oil
2 tablespoons aged balsamic vinegar
2 teaspoons brown mustard (Primal Kitchen recommended)
1 teaspoon salt (to taste; using Natural Redmond Real Salt)
1 teaspoon freshly ground black pepper (to taste)
Grass-fed organic meat and organic non-gmo veggies are linked where available
2
Serving size
Directions
Print Recipe- Begin by marinating the steak; place it in a glass baking dish and mix coconut aminos, Worcestershire sauce, garlic powder, onion powder, salt, and pepper with the steak. Stir well and set aside for 5 minutes.
- Prepare the salad by combining spinach, red cabbage, micro greens, cilantro, and pumpkin seeds in a large bowl.
- Heat avocado oil in a skillet over medium-high heat. Once hot, sear the steak on both sides for 2 to 3 minutes until it achieves a beautiful brown color. Add 1 tablespoon of butter and spoon the melted butter over the steaks for about 1 minute, adjusting for your preferred level of doneness. Remove the steaks from the skillet, loosely cover them with a reusable cloth, and allow them to rest for 5 minutes.
- While the steak is resting, make the dressing. In a small bowl, whisk together olive oil, balsamic vinegar, brown mustard, anchovy paste, salt, and pepper.
- Slice the steak and serve it over a generous portion of salad, drizzled with the dressing, and topped with feta cheese. Enjoy your delicious and wholesome meal!
Total Macros:
Calories: 484.25
Protein: 25.5g
Carbs: 8.05g
Fat: 39.25g
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