Mandarin, Spinach and Beef Salad with Poppyseed Dressing

Mandarin, Spinach and Beef Salad with Poppyseed Dressing

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Course: Beef, Salads
Servings: 4

Ingredients

  • 16 oz baby spinach about 5-6 cups
  • 2 cups mandarin oranges drained
  • 1/2 cup chopped red onions
  • 1/2 cucumber
  • 3 lbs flank steak
  • 1 cup coconut oil or olive oil
  • 2/3 cup coconut aminos
  • 1/2 cup apple cider vinegar
  • 1 lemon
  • 2 tbsp mustard
  • 5 cloves garlic crushed
  • 1 tbsp grated ginger preferably fresh ginger
  • 1 tbsp paprika
  • 1 tbsp dried chopped onion or onion powder
  • 1 tbsp salt
  • 2 tsp 2dried thyme
  • 1 tsp 1chilli powder

Dressing

  • 2/3 cup avocado oil
  • 1 egg preferably pasture-raised
  • 1/2 teaspoon mustard powder
  • 1 teaspoon lemon juice
  • 1/2 teaspoon sea salt
  • 2 tablespoons honey
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons poppyseeds

Instructions

  • Cut the flank steak into strips.
  • Create the marinade using all the ingredients (except the steak).
  • Place each piece of steak into a Ziploc bag and divide the marinade equally between the bags.
  • Seal the bags and marinate overnight (or as much time as you have).
  • Then simply grill them! You can use a meat thermometer to get the steak to the rareness you want. Typically, for medium rare, I grill it on a hot grill with the cover down for 3 minutes on each side (internal temperature of the grill is 500-600F).
  • To assemble the salad, add all mandarin oranges, cucumbers, red peppers, and cucumbers, and place the steak on top of the salad.

Dressing

  • Place the avocado oil, egg, mustard powder, lemon juice and salt in a tall container.
  • Place a blender at the bottom and mix for a few seconds. Once the mixture starts to blend together and become thick.
Tried this recipe?Let us know how it was!
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