Filet Mignon Steak Salad

 

Serves 2

A delicious and healthy steak salad that balances the right amount of high-quality grass-fed, grass-finished animal protein and plant food. Grass-fed/grass finished beef is one of the most nutrient-dense proteins you can eat. Grass-fed/finished meat has an extensive micronutrient profile and contains a good amount of brain-boosting omega-3 fatty acids which are fats that your body can’t produce and must get from food. Omega-3’s fats are essential for normal functioning of tissues throughout your body. They also increase the body’s ability to absorb the phytonutrients and antioxidants in vegetables! This mix of Brussels sprouts, carrots, mushrooms and cipollini mushrooms make for a comforting and delicious combo that balances out the richness of the meat.

Ingredients:

• 8 ounces grass-fed, grass-finished Filet mignon
• 4 cups mixed field greens
• 1 cup wild mushrooms
• 2 cups cipollini onions
• 1 cup Brussels sprouts, cut in half
• 1-2 handful multicolored baby carrots
• 3-4 tablespoons melted coconut or avocado oil
• 1-2 tablespoons extra virgin olive oil
• Juice from 1 lemon
• 1 tablespoon apple cider vinegar
• 1 avocado, sliced
• 2 teaspoons. ground oregano (optional)
• Sea salt and pepper to taste

Preparation:

1. Preheat oven to 375 degrees and line a rimmed baking sheet with parchment paper or use a silpat baking mat.
2. Toss Brussels sprouts, carrots, onions and mushrooms with avocado oil or melted coconut oil and spread on baking sheet.
3. Roast for 30 – 40 minutes, tossing halfway during cooking time. The mushrooms will be done first so remove them from the sheet when they are ready, and continue to remove any veggies that are lightly browned. Continue to roast the rest until done checking every few minutes to avoid burning.
4. While the veggies are roasting, place a seasoned cast iron skillet over medium-high heat and sprinkle the pan generously with sea salt.
5. Season steak on both sides with additional salt and pepper. Place steak in the middle of the pan. Sear for about 2 minutes without moving. Flip steak with tongs and cook for another 2 minutes (this is for medium rare).
6. Place skillet in the heated oven for about 5 minutes. Take skillet out of the oven and remove steak and place on a plate or cutting board and let the meat rest for a few minutes. It’s better to be slightly underdone because the steak will continue to cook. You can cover loosely with foil if you’d like.
7. Finally, slice the steak and assemble the salad.

Assembling the Salad:

1. Put mixed greens in a bowl, drizzle and toss with a little extra virgin olive oil and apple cider vinegar.
2. Add the roasted vegetables, sliced avocado and finish with sliced steak on top.
3. Enjoy!