I’m not vegetarian although the lifestyle inspires me and many days of the week I enjoy a plant-based diet. I also eat lots of fish, some chicken and once in a while red meat.
It’s not healthy to consume a lot of red meat but a little piece every now and then can be part of a healthy diet. When I eat meat I usually choose lean, organic, grass-fed beef. Meat is a good source of protein, zinc, potassium and B vitamins.
I’m excited to introduce this super yummy spicy flank steak recipe to you; the spices and the crispy fresh salad balance each other perfectly. It kind of feels like fire and rain performing a beautiful dance on your tongue.
This meal is very lean and light so you’ll still have some room left for dessert 😉
- 1 lb flank steak (4 oz=0.25 lb recommended portion)
- 2 tsp chili powder
- ½ tsp cayenne pepper
- 2 tbsp lime juice
- 2 tsp lime zest
- 4 cloves garlic (crush garlic in garlic press or mince)
- 4 tbsp olive oil
- 4 tbsp fresh cilantro
- Salt to taste
- 6 cups fresh spinach
- 2 medium sized carrots, grated
- 2 cups diced cucumber
- 2 cups thinly sliced apple (Gala and Granny mixed)
- 2 caps apple cider vinegar
- 4 tbsp raspberry vinaigrette
- Start seasoning the steak some salt.
- Mix the chili, cayenne, lime juice + zest, garlic and olive oil in a bowl.
- Place the steak in the bowl, turn it around a few times and rub the spices in.
- It’s ready to cook if you want to eat it right now but I strongly recommend marinating the steak for 6-12 hours. The longer you marinate the tastier.
- Heat a skillet or fire up a grill to medium heat. Add a little oil to skillet or brush some oil on the grill’s rack and cook each side for 4 to 7 min depending on the thickness of the flank steak and desired doneness. It’s easiest using a meat thermometer, rare 125°F, medium 145°F and medium-well 155°F.
- When done cut the meat in thin slices, at an angle, against the grain of the meat. (This way you break through the tough long muscle fibers.)
- In a large bowl combine spinach, carrot, cucumber and apple. Mix the apple cider vinegar and raspberry vinaigrette in.
- If you have big meat eaters joining you at the table, double up the meat and marinade ☺