Teriyaki Steak Salad and Strawberries

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Teriyaki Steak Salad and Strawberries

Servings: 4

INGREDIENTS

Step 1: Teriyaki Steak Dressing

90 g (6 tbsp) olive oil

90 g (6 tbsp) apple cider vinegar

60 g (4 tbsp) gluten free tamari

35 g (4 tsp) grated ginger root

OPTIONAL Step 2: Sesame seeds

12 g (6 tsp) raw sesame seeds – dry roasted

Step 3: Steak Prep

454 g (16 oz) Top sirloin steak (thick cut)

5 g (1 tsp) or coarsely ground black pepper

15 ml (1 tbsp) coconut oil

30 ml (2 tbsp) bacon fat (highly recommended but if you do not have bacon fat substitute with 30 ml (2 tbsp) of additional coconut oil)

Step 4: Salad

25 g (4 tbsp) green onions

100 g (2 cups) small white button mushrooms

100 g (1/2 cup) fresh strawberries – cut into thin slices

200 g (3.5 cups) romaine lettuce – cut to bite size pieces

100 g (3.5 cups) baby spinach leaves

DIRECTIONS

Step 1: Teriyaki Steak Dressing
1. In a medium bowl, combine the grated garlic, apple cider vinegar, olive oil, and tamari. Stir to combine
2. Cover with cling wrap and refrigerate until needed
Step 2: Roast the sesame seeds
3. Into a dry skillet, over medium heat, add the raw sesame seeds
4. Stir occasionally until light honey gold in color
5. Remove from heat and pour into cold bowl. Set aside
Step 3: Steak prep
6. Season both sides of the steak with black pepper. Set aside
7. Using the same skillet (as for the sesame seeds) place it on high heat
8. Add the bacon fat and coconut oil and melt them
9. In the very hot pan, sear the steak well on both sides (about 1-2 minutes per side or until a brown crispy exterior texture is achieved). Also sear the perimeter by holding it up with the tongs or resting against the edge of the pan
10. Reduce the element heat to medium and pan fry until you have your preferred doneness. Medium rare to medium are best.
11. When your steak is done, remove from frying pan and set to rest on your cutting board. Let rest for for at least 10 – 15 minutes (this will keep the juices in the steak when you cut it)
12. After your steak has rested, cut against the grain into very thin slices of 1 cm or 1/4 inch. Set aside
Step 4: Final assembly
13. Wash the romaine lettuce and baby spinach leaves. Spin or pat dry
14. Tear the romaine leaves into large bite-size pieces and place into a salad bowl
15. Add the baby spinach leaves, toss together
16. Place one fourth of the romaine and spinach mix onto each of four plates. Spread the leaves over the serving surface of the plate
17. Optionally, sprinkle the cut green onions over the greens
18. Arrange the thinly cut mushrooms on top of the greens
19. Arrange the thinly sliced strawberries between the mushrooms
20. Measure out the steak and place 115 g (4 ounces) per plate. Arrange as you wish
21. Stir the teriyaki salad dressing well, then drizzle 3 tablespoons of the dressing onto each plate of the salad. Do this just before serving to keep the salad from getting soggy
22. Sprinkle 1 teaspoon of the roasted sesame seeds on top of the salad. Enjoy!

MACRONUTRIENTS CHARTS

FYI

What is tamari?

Tamari is a lighter-tasting soy sauce that is also wheat (gluten) free and sugar free. This is a perfect substitute whenever you need to use soy sauce in any recipe. But preparations vary, check the label carefully. One time I accidentally purchased “Tamari,” which was the name of the product, but it had sugar in it. As the old saying goes, "buyer beware."

Finish the salad prep individually on each plate. This allows you to customize the salad serving for each individual taste and carbohydrate target. To lower the carbohydrates remove the sesame seeds and/or the strawberries and green onions. I would recommend keeping some strawberries as they add a great deal to the flavor balance.

This version facilitates easy adjustment of more or less of any of the ingredients such as quantity of meat, sesame seeds and strawberries according to carbohydrate, protein and other dietary needs!

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