Wednesday, June 13, 2012

Carrot, Mushroom Steak with Spinach Fruit Salad

Print Friendly and PDF

Steaks - about 4 oz. each
Baby portobello mushrooms - 7 sliced
Carrots - 2 thinly sliced lengthwise (food processor, slice blade)
Yellow onion - 1 thinly sliced
Broccoli - 3 cups of florets 
Chicken broth - 1/2 cup
Garlic - 2 cloves minced 
Red pepper flakes - 1 tbs. (depending on heat desired)
Cayenne pepper - 1 tsp. (depending on heat desired)
Coriander - 2 tsp. 
Cumin - 2 tsp.
Salt - 2-3 tsp. 
Black pepper - 1 tsp. fresh cracked

Cabbage - 1/3 head shredded (food processor, slice blade)
Spinach - 2 handfuls
Green apple - 1 thinly sliced (food processor, slice blade)
Purple grapes - 1/3 cup, cut in half

Plain yogurt - 1/4 cup
Extra virgin olive oil - 3 tbs.
Lemon - 1   
Apple cider vinegar -  2 tbs.
Salt - to taste
Black pepper - to taste

1. Preheat oven to 350. In a small bowl mix dressing ingredients and let sit. Season steaks with 1 tsp. cumin, 1 tsp. coriander, 1 tsp. salt, 1/2 tsp. black pepper, let sit and come to room temperature. 

2. On a baking sheet drizzle broccoli with extra virgin olive oil and sprinkle with salt and pepper. Roast for 8 minutes. 

3.  Bring skillet to med-high, drizzle with 1-2 tbs. extra virgin olive oil. Add thinly sliced carrots and let brown for 4 minutes turning every so often. Add onions cook off another 2 minutes, then add mushrooms, garlic and remaining spices; 1 tsp. cumin, 1 tsp. coriander, red pepper flakes, cayenne pepper, salt and black pepper, cook 2 minutes before adding chicken broth. Cook another 4 minutes on med-low or until chicken broth is reduced.

4.  In same skillet drizzle another 2 tbs. extra virgin olive oil, spread around with silicone brush and bring back up to med-high. Once pan is hot add steaks, searing on each side 2-3 minutes, depending on how thick your cut is and temperature desired. Mine were thick but we eat our steaks med-rare, so I cooked about 2 minutes on each side. Plate and let sit so steaks can reabsorb juices. 

5. In a large bowl assemble salad; spinach, cabbage, apple and grapes. Drizzle dressing on top and gently toss with wooden spoons. Plate and enjoy. 

1 comment:

Related Posts Plugin for WordPress, Blogger...