Middle Eastern Steak Salad with Tahini-Dressed Zucchini

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Middle Eastern Steak Salad with Tahini-Dressed Zucchini
Votes: 4
Rating: 4.25
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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
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
Votes: 4
Rating: 4.25
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
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Instructions
Preparation for Steak:
  1. Preheat grill to medium high (or you may set oven to broil)
  2. Combine oil, cinnamon, allspice, sea salt and pepper.
  3. Rub evenly on the London Broil. If possible allow to marinate for 10- 15 minutes in the spices before grilling.
  4. Grill (or broil) for 5-7 minutes on each side (internal temp of 145), depending on desired doneness.
  5. Place on cutting board and cover with foil. Allow to rest for 5 minutes. Meanwhile prepare salad.
  6. Slice meat in thin slices.
Preparation for Salad:
  1. Soak sun-dried tomatoes in “HOT” water. Tomatoes should be soft. Drain, julienne and set aside to cool.
  2. In a small bowl, combine garlic, tahini, Meyer’s lemon juice, lemon zest, and orange juice. Stir well.
  3. 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.
  4. Toss green beans with zucchini.
  5. Arrange salad greens on plate. Add the zucchini and green beans.
  6. Top with the sun-dried tomatoes. Drizzle with the dressing.
  7. Top salad with thin slices of London Broil.
Recipe Notes

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Nutrition Facts
Middle Eastern Steak Salad with Tahini-Dressed Zucchini
Amount Per Serving
Calories 344 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 7g 35%
Cholesterol 66mg 22%
Sodium 207mg 9%
Total Carbohydrates 23g 8%
Dietary Fiber 9g 36%
Sugars 7.4g
Protein 33g 66%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Facts
Middle Eastern Steak Salad with Tahini-Dressed Zucchini
Amount Per Serving
Calories 344 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 7g 35%
Cholesterol 66mg 22%
Sodium 207mg 9%
Total Carbohydrates 23g 8%
Dietary Fiber 9g 36%
Sugars 7.4g
Protein 33g 66%
* Percent Daily Values are based on a 2000 calorie diet.

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