The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Steak with Green Bean and Kale Salad
Per Serving
6 oz sirloin steak
100 g veggies (green beans, kale, onions, zucchini)
100 g quinoa (cooked with a little fines herbes, salt, and pepper)
2 T salad dressing (avocado oil, white balsamic vinegar, fines herbes, onions, whole grain mustard, salt, pepper, and nutritional yeast)
1 T oil
Equipment needed: grill or sautee pan
If you have a grill and feel like firing it up, you can always grill the meat instead of pan frying it. Start heating up your oil on medium heat. When hot, add the steak. Sear for 2 minutes without moving.
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After 2 minutes, flip the steaks over. Cook for another 2 minutes. This is for a medium rare steak, my husband tends to like them a bit more rare than medium. If you like your steaks a bit more cooked, cook on a lower heat for 4 minutes on each side.
While the steaks are cooking, toss the veggies, quinoa, and dressing together in a mixing bowl.
When you have finished searing the steak, cover with a lid and let it rest for 5 minutes.
After you have let the steak rest, slice it up and place on top of the salad. From start to finish this dinner takes 10-15 minutes. Enjoy.
