Middle Eastern Steak Salad with Tahini-Dressed Zucchini

Nutrition Facts
Middle Eastern Steak Salad with Tahini-Dressed Zucchini
Amount per Serving
Calories
344
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
7
g
44
%
Cholesterol
 
66
mg
22
%
Sodium
 
207
mg
9
%
Carbohydrates
 
23
g
8
%
Fiber
 
9
g
38
%
Sugar
 
7.4
g
8
%
Protein
 
33
g
66
%
* Percent Daily Values are based on a 2000 calorie diet.
Yield: 6

Ingredients:

STEAK INGREDIENTS:

  • 1 tablespoon macadamia nut oil
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon course pepper
  • 16 oz London Broil - free range, hormone free, antibiotic free

SALAD INGREDIENTS:

  • 1/3 cup Sun-dried tomatoes no oil
  • 1 teaspoon garlic minced
  • 1/4 cup tahini paste
  • 1/4 cup Meyer’s lemon juice fresh
  • 2 tablespoons lemon zest
  • 1/3 cup orange juice
  • 1 tablespoon macadamia nut oil
  • 2 zucchinis thinly sliced
  • 1/2 teaspoon ancho chile powder
  • 2 cups green beans blanched, cut into 1″ pieces
  • 6 cups mixed baby greens

Directions:

Preparation for Steak:

  • Preheat grill to medium high (or you may set oven to broil)
  • Combine oil, cinnamon, allspice, sea salt and pepper.
  • Rub evenly on the London Broil. If possible allow to marinate for 10- 15 minutes in the spices before grilling.
  • Grill (or broil) for 5-7 minutes on each side (internal temp of 145), depending on desired doneness.
  • Place on cutting board and cover with foil. Allow to rest for 5 minutes. Meanwhile prepare salad.
  • Slice meat in thin slices.

Preparation for Salad:

  • Soak sun-dried tomatoes in “HOT” water. Tomatoes should be soft. Drain, julienne and set aside to cool.
  • In a small bowl, combine garlic, tahini, Meyer’s lemon juice, lemon zest, and orange juice. Stir well.
  • Heat oil over medium heat. Brown zucchini slices, about 3 – 5 minutes. Remove zucchini from the stovetop and place in a bowl. Toss with lemon juice mixture and ancho chile powder.
  • Toss green beans with zucchini.
  • Arrange salad greens on plate. Add the zucchini and green beans.
  • Top with the sun-dried tomatoes. Drizzle with the dressing.
  • Top salad with thin slices of London Broil.

Notes:

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