A delicious steak marinated in the perfect dressing and topped on fresh salad greens.
Ingredients
1/4 cup
Balsamic vinegar
(Marinade)
1/4 cup
Coconut aminos, Coconut Secret
(Marinade)
2 tbsp
Apple cider vinegar
(Marinade)
1 medium shallot(s)
Shallots
(minced; Marinade)
3 clove(s)
Garlic
(minced; Marinade)
1 tsp minced
Ginger root
(Marinade)
1/4 tsp
Black pepper
(Marinade)
1/4 tsp
Sea salt, fine
(Marinade)
681 gm
Beef, rib eye
(grass fed)
1 tbsp
Butter, unsalted
1/3 cup
Balsamic vinegar
(Vinaigrette)
1 medium shallot(s)
Shallots
(chopped; Vinaigrette)
2 clove(s)
Garlic
(Vinaigrette)
1 tbsp
Coconut aminos, Coconut Secret
(Vinaigrette)
1/2 tsp minced
Ginger root
(Vinaigrette)
1/3 cup
Extra virgin olive oil
(Vinaigrette)
1 head
Lettuce, romaine
(chopped)
1 large
Carrots
(shredded)
1 cup
Grape tomatoes
(cut in half)
1 cucumber(s)
Cucumber
(diced)
Instructions
Place the balsamic vinegar, coconut aminos, apple cider vinegar, minced shallots, minced garlic, ginger, black pepper, and sea salt in a large bag, and then add in the steak.
Massage the marinade into the steak and then let it sit for 30 minutes to 1 hour at room temperature. This will also allow the meat to come to room temperature, which is important when cooking with grass-fed steaks.
After the meat is done marinating, heat a large skillet over high heat.
Add in the butter then quickly sear each side of the steaks (about 5 minutes per side). Grass-fed steaks are best-served rare-medium rare and do not require long cooking times about 3-4 minutes on each side.
Let meat rest for 8-10 minutes.
While the meat is resting, combine the vinaigrette ingredients into a blender: balsamic vinegar, shallots, garlic, coconut aminos, ginger root, and olive oil, and blend until creamy.
When meat is ready, cut into thin slices against the grain, serve over chopped romaine with shredded carrots, tomatoes, and cucumber, and a drizzle of the vinaigrette dressing.
Notes:
Substitutions and additions
Replace lettuce with spinach
Add additional vegetables like radishes, peppers, and red onions
