May 4, 2015

Cilantro-lime Steak w/ Coconut Cauliflower Mash, Asparagus, and wilted Arugula

Cilantro-lime Steak w/ Coconut Cauliflower Mash, Asparagus, and wilted Arugula

I don’t think there’s anything sexier (with the exception of donuts and Theo James) than grill marks.  That being said, mine usually come out tragic, which leads me to my summer goal.  It’s not to lose 5 pounds or attain that ever elusive six-pack; it’s to learn how to navigate a grill.  And to grill well, at that – like Bobby Flay style grilling skillz.  To kick off this new endeavor, I grilled a steak (well not technically because it was on the stove top, but baby steps.)  Though I don’t usually eat steak, when I do, I make sure it’s grass fed.  Grass fed meat is loaded with omega-3’s, which makes it different than normal meats.  Keeping with the omega-3 Mondays theme, I twisted up the conventional meat and potatoes idea, and instead made grass fed filet with coconut cauliflower mash.  And of course balanced it out with some extra green things.

Cilantro-lime Steak Marinade:
2 lb skirt steak or filet (serves 4-6)
1/3 cup soy sauce
1/3 cup olive oil
1 tsp sesame oil
2 limes juiced
3 garlic cloves
handful of cilantro
pinch of sugar
dash of red pepper flakes
Directions:
1. combine all ingredients in a bowl
2. put steak in ziploc bag, add marinade
3. refrigerate for up to 4 hours, taking steak out of the fridge approximately 30 minutes before grilling to bring to room temp
4. grill steak on medium high to desired doneness [ours was a bit chewy, it is very thin & doesn’t need to be cooked long!]
Chimichurri:
handful parsley
handful cilantro
2 handfuls spinach (about 2 cups)
1/2 cup olive oil
1/2 onion
1/4 cup nutritional yeast (or parmesan cheese)
1 tsp seaweed salt
2 limes juiced
1 clove garlic
1 tsp kosher salt
1 tsp black pepper
Directions:
1. place jalapeno, onion & garlic in food processor & blend until chopped
2. add herbs

3. add rest of ingredients & blend until combined

Coconut Cauliflower Mash
  • 1 head cauliflower
  • 1/4 cup coconut milk
  • 1 tsp salt
  • 1 tsp pepper
  1. Microwave cauliflower for around 10 minutes, until soft
  2. Place in blender with coconut milk, salt and pepper
  3. Blend

Wilted balsamic arugula

  • 1 package arugula
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbsp balsamic vinegar
  1. Place everything together in a large saute pan
  2. Cover with lid and let wilt – only about 3 or 4 minutes.

Roasted asparagus

  • 1 bunch asparagus
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp pepper
  1. Preheat oven to 400
  2. De-stem asparagus and cut off stems
  3. Cover with olive oil, salt, and pepper
  4. Cook for around 20 minutes

Steak recipe adapted from: Married Claire

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