Mandarin, Spinach and Beef Salad with Poppyseed Dressing

Mandarin, Spinach and Beef Salad with Poppyseed Dressing

  • 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
  1. Cut the flank steak into strips.
  2. Create the marinade using all the ingredients (except the steak).
  3. Place each piece of steak into a Ziploc bag and divide the marinade equally between the bags.
  4. Seal the bags and marinate overnight (or as much time as you have).
  5. 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).
  6. To assemble the salad, add all mandarin oranges, cucumbers, red peppers, and cucumbers, and place the steak on top of the salad.

Dressing

  1. Place the avocado oil, egg, mustard powder, lemon juice and salt in a tall container.
  2. Place a blender at the bottom and mix for a few seconds. Once the mixture starts to blend together and become thick.

Subscribe
Notify of
0 Comments
Inline Feedbacks
View all comments