So Meaty Monday snuck up on my this week! This weekend I planned to cook a lot but got caught up with my nieces and nephew’s birthdays. Sometimes life is more important than cooking. I have 4 nieces and a nephew and three of their birthdays are in July. It makes for a busy July each year, but I love it. I truly love being an aunt. Two of my nieces are my most honest taste testers. If they love something they will let me know, if they don’t they will also let me know. Kids are a great barometer on if a recipe passes the test. Although I don’t always trust their opinion on brussels sprouts and mushrooms.
I made this steak for lunch today. I thought about skipping Meaty Monday but it is my favorite and didn’t want to leave anyone hanging. I picked up two grass-fed ribeyes at my local farmers market along with a host of veggies and knew I wanted to make a salad. Grass-fed beef can be a little tougher than regular beef because it has such a low fat content. To combat the toughness, I created a marinade which helps break down the meat to get juicy tender bites. This balsamic ginger steak salad also earned a seal of approval from my nieces!
- 1 1/2 lbs grass-fed ribeye
- 1/4 cup balsamic vinegar
- 1/4 cup coconut aminos
- 2 tbls apple cider vinegar
- 1 shallot, minced
- 3 garlic cloves, minced
- 1 tsp ginger, minced (approx. 1-in)
- 1/4 tsp pepper
- 1/4 tsp sea salt
- ghee, for cooking
- 1/3 cup balsamic vinegar
- 1 shallot, chopped
- 2 garlic cloves
- 1 tbls coconut aminos
- 1/2 tsp ginger
- 1/3 cup extra virgin olive oil
- 1 head romaine, chopped
- 1 large carrot, shredded
- 1 cup grape tomatoes, cut in half
- 1 cucumber, large diced
- Place all marinade ingredient in bag then add in steak.
- Massage then let 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 large skillet over high heat.
- Add in a little ghee then quickly sear each side of the steaks.
- Lower heat to medium-low to finish cooking.
- Grass-fed steaks are best served rare-medium rare and do not require long cooking times about 3-4 on each side.
- Let meat rest for 8-10 minutes.
- While the meat is resting, combine all vinaigrette ingredients in a blender. Mix 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 dressing.