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Sirloin Steak Salad


Okay, I promise I will take a break from the Asian-Flavor-Invasion after this post. I don't know, this freezing-summer-freezing weather has me daydreaming of a month long vacation in Thailand and being inspired by all of these amazing flavors and I just couldn't help it!

This salad could also take on a completely different flavor profile by changing up the marinade and just roasting the sweet potatoes without the turmeric and chili.

SERVING SIZE: 2 Salads

PREP TIME: 24 hours for the marinade + 5-10 minutes pre-cook prep

COOK TIME: 20 minutes

INGREDIENTS:

Marinade:

1 cup hoisin sauce

2 tbsp gluten free soy or coconut aminos

2 tbsp rice wine vinegar

1 tbsp mirin

2 cloves garlic (minced)

1 tsp gojuchang seasoning

Salad:

2 6oz organic, grassfed sirloin steaks

1 large, organic sweet potato (peeled + cubed)

1 tsp turmeric

1 tsp chili powder

1 head of butter lettuce (chopped and chilled in the refrigerator until last minute)

2 cups of kale (chopped and chilled in the refrigerator until the last minute)

1/2 cup pomegranate seeds [ I've also used dried dates ]

1 large yellow or orange bell pepper (diced)

1 poblano pepper [or serrano for a spicier kick] (diced)

coconut oil spray

salt + pepper

Orange-Honey-Ginger Vinaigrette:

1/3 cup EVOO

1/2 tsp fresh ginger (peeled + minced)

1/4 cup fresh squeezed orange juice

1 tsp honey

1 tsp ground mustard

salt + pepper

Recipe:

Marinate the steaks first for 8-24 hours. Whisk all of the ingredients for the marinade and submerge the steaks. Cover with plastic wrap and refrigerate until ready to cook.

Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil and coat with coconut oil spray. Spread out the sweet potatoes and spray the potatoes with more coconut oil. Season with salt + pepper then the chili and turmeric. Bake for 20 minutes.

While the potatoes are cooking, cook the steaks so they can rest while you prepare the salad. Get a grill pan (or regular grill if it's 65 out like it is here IN JANUARY!) screaming hot. When the pan is hot enough, using tongs to shake any excess marinade off the steaks, lay the steaks down in the grill pan on high heat. Cook the steaks about 3-4 minutes each side (that is a good medium-rare - medium temperature, with a pink center (about 135-140 degrees). If you like your steak a little more rare, shoot for 130 degrees.

When the steaks are done, remove them from the hot pan and onto a cutting board to rest for about 10 minutes while the potatoes finish cooking and you prepare the salad. Combine all of the dressing ingredients into a blender (or a bowl and use an immersion blender) to make the dressing. I like to store the dressing in the fridge until I'm ready to use it but that's just me- I love a salad with both hot and cold components. At the very last minute, once the potatoes are out of the oven (and cooled for at least 5 minutes) and you have sliced the steak* - dress the greens in a bowl and mix together. Toss in the potatoes, peppers, pomegranate seeds and a little salt and pepper. Top with the sliced steak and enjoy! Happy Eating!

* How to properly slice steak once it's cooked:


Kristen's Cooking Tips

#1 

Use sharp knives! Slicing, chopping, mincing- sharp knives cut prep time in half and are WAY safer than fighting with dull blades that barely get through the skin of a tomato. At the very least, get a knife sharpener and run the blade across it before any prep. 

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#2

Taste EVERYTHING as you go! Cooking is about using instinct and creating flavors- you'll never learn to cook if you don't develop instincts... taste the food at every stage and follow the flavor development, adding more salt, more acid, more cream- whatever your taste buds are reaching for. 

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#3

Mis en Place: it's french for everything in it's place. Before you start a dish, gather all of your ingredients and prep everything you need in advance. Minced garlic? mince it first and set aside. Chopped herbs? Chop away and be ready when you need them. So many people I talk to say cooking is stressful, there is "too much going on"- it's all about time management. Cooking should be relaxing and fun! Think about your favorite cooking show... notice how they always have everything they need right there? Read the whole recipe through and zoom out- while this is cooking, make this; while this is chilling, cook this. Know how to breakdown the steps and prepare your ingredients so you're not stuck with burning garlic while you're chopping cilantro. Go in with a clear mind and know you're about to fuel your body and nourish your soul with your own two hands...and a few sharp knives ;)

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