Paleo Balsamic Ginger Steak Salad

20 70 732
Ingredients Minutes Calories
Prep Cook Servings
1 h 10 min 4
Paleo Balsamic Ginger Steak Salad
Health Rating
A delicious steak marinated in the perfect dressing and topped on fresh salad greens.

Ingredients


1/4 cup Balsamic vinegar (Marinade)
1/4 cup Coconut aminos, Coconut Secret (Marinade)
2 tbsp Apple cider vinegar (Marinade)
1 medium shallot(s) Shallots (minced; Marinade)
3 clove(s) Garlic (minced; Marinade)
1 tsp minced Ginger root (Marinade)
1/4 tsp Black pepper (Marinade)
1/4 tsp Sea salt, fine (Marinade)
681 gm Beef, rib eye (preferably grass fed)
1 tbsp Butter, unsalted
1/3 cup Balsamic vinegar (Vinaigrette)
1 medium shallot(s) Shallots (chopped; Vinaigrette)
2 clove(s) Garlic (Vinaigrette)
1 tbsp Coconut aminos, Coconut Secret (Vinaigrette)
1/2 tsp minced Ginger root (Vinaigrette)
1/3 cup Extra virgin olive oil (Vinaigrette)
1 head Lettuce, romaine (chopped)
1 large Carrots (shredded)
1 cup Grape tomatoes (cut in half)
1 cucumber(s) Cucumber (diced)

Instructions


  1. Place the balsamic vinegar, coconut aminos, apple cider vinegar, minced shallots, minced garlic, ginger, black pepper and seas salt in a large bag and then add in the steak. 
     
  2. Massage the marinade into the steak and then let it sit for 30 minutes to 1 hour at room temperature. This will also allow the meat to come to room temperature, which is important when cooking with grass-fed steaks.
     
  3. After the meat is done marinating, heat a large skillet over high heat.
     
  4. Add in the butter then quickly sear each side of the steaks (about 5 minutes per side). Grass-fed steaks are best served rare-medium rare and do not require long cooking times about 3-4 minutes on each side.
     
  5. Let meat rest for 8-10 minutes.
     
  6. While the meat is resting, combine the vinaigrette ingredients into a blender: balsamic vinegar, shallots, garlic, coconut aminos, ginger root and olive oil and blend until creamy. 
     
  7. When meat is ready, cut into thin slices against the grain, serve over chopped romaine with shredded carrots, tomatoes and cucumber and a drizzle of the vinaigrette dressing. 

Nutrition Facts

Per Portion

Calories 732
Calories from fat 446
Calories from saturated fat 145
Total Fat 50 g
Saturated Fat 16.1 g
Trans Fat 1.1 g
Polyunsaturated Fat 3.2 g
Monounsaturated Fat 28.1 g
Cholesterol 101 mg
Sodium 785 mg
Potassium 1447 mg
Total Carbohydrate 32 g
Dietary Fiber 6.0 g
Sugars 10.8 g
Protein 39 g

Dietary servings

Per Portion


Meat 1.9
Vegetables 5.3

Energy sources


Pygal18%426.4299495831844120.5397939721964361%389.84232640155307282.196279226841421%325.5113333333784126.2173880628701318%61%21%CarbohydratesFatProtein
Recipe from:
Lunch
Main
Salad