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!
