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Middle Eastern Steak Salad with Tahini-Dressed Zucchini

Votes: 4
Rating: 4.25
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Servings

MetricUS Imperial

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 MetricUS Imperial 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: Select Course to Add: BreakfastLunchDinner This recipe has been added to your Meal Plan Add to Shopping List This recipe is in your Shopping List

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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