Summer Steak Salad

This recipe is perfect for summertime BBQs because it can be served at room temperature. Remember what we have talked about before, not all meat is created equal so let’s vote with our dollar.

Do not believe in grass-fed READ THIS, it will change the meat you eat. 

• My favorite meat to buy because of their ETHOS and farming practices that nourish the soil!

  • BelCampo- use code TVW for discount

  • Cookpigs- local San Diego delivery

  • Hunt what you eat

  • Farmers market small local farms (make some friends!)

No I am not a food styleist, but I do try :)

Ingredients

• 4 - 6 oz steaks, preferably Top Sirloin from a good small farm

• 1 teaspoon black pepper

• 1.5 teaspoons sea salt

• 2 Tablespoons avocado oil for grilling

• Flakey salt like Maldons to finish

Method

1. About 30 minutes before grilling, remove the steaks from the fridge and season liberally with salt and pepper.

2. Preheat an outdoor grill at high heat.

3. Rub steaks with oil and place on the grill.

4. Cook each side 3-4 minutes, flipping once.

5. I recommend eating medium rare cook time  about 7 minute for best nutrient absorption. Transfer the steaks to a cutting board or platter and let rest 5 minutes before slicing.

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Herbed Dressing

• 1 cup parsley

• ½ cup mint

• 2 garlic cloves

• ½ lemon juice

• 1 tsp red pepper flakes

• 1 tbsp sea salt

• ½ cup olive oil (Most oils are very inflammatory, learn why here)

Blend all ingredients minus the olive oil. Add olive oil slowly until emulsified.

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Summer Salad

• 1 cup cherry tomatoes, halved

• 1/2 red onion, chopped fine

• 2 ears of organic corn (non-gmo), husked and kernels removed from husk

• 1 tsp butter or ghee for cooking corn

Sauté corn in a small saucepan with butter for about 3-5 minutes. Once cooled, mix together all of the ingredients.

*All opinions are my own. I am an ambassador for companies I truly believe in and use in my own daily routines and recommend to my nutrition clients.