The main reason to eat meat of any kind is the top quality Heme-Iron that isn’t present in plants (Non-Heme Iron).
Beef also contains a big dose of stress-reducing B vitamins as well as Zinc. Anytime we eat foods high in Zinc, our bodies produce Super Oxide Dimutase, or SOD. This is a supercharged anti-aging antioxidant! And, your body does all the work for you.
Beef is difficult to digest, making a 4-6 oz portion perfect. Small amounts on a consistent basis, bring many health benefits and doesn’t tax our digestive tract. Cook with the fat on the meat, for flavor and tenderness, then trim it off and leave it on your plate.
This salad kicks up our Kidney function, too. This aide in the elimination of Ammonia in our bloodstream. A wide variety of foods everyday is surely the way to Radiant Health!
My Grilled Steak Salad Recipe
For the Salad
- One 8 oz. ribeye steak
- ½ tsp each salt, pepper and granulated garlic (season steak)
- 4 cups fresh spring mix
- 2 eggs, hard-boiled
- 1 cup of fresh green beans, cut into 1” pieces, steam until crisp-tender
- 1 pint of baby heirloom tomatoes, halved
- 2 tsp purple onion, small dice
- 1/4 cup of toasted pecans
- 2 oz. of crumbled Feta cheese
Balsamic Vinaigrette
- 1 tbsp Dijon mustard
- 1 garlic clove, minced
- 1 tsp dry basil
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1 tsp Honey
- salt & pepper to taste
Putting it all together
Let steak come to room temperature. Season with salt, pepper, and granulated garlic. Heat grill or saute pan to medium-high heat. Sear steak 4 minutes on first side, five minutes on second side for mid-rare. Let rest 5 minutes, and slice across the grain on the bias.
Arrange all other salad ingredients on dinner plate. Fan sliced steak over salad, drizzle with vinaigrette.
