Carrot, Mushroom Steak with Spinach Fruit Salad

Ingredients:

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

Salad:

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

Dressing:

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

Directions: 

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.