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| Servings |
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
Ingredients STEAK INGREDIENTS:
SALAD INGREDIENTS:
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Instructions
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.
Recipe Notes
