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Kitchen Notebook

October 31, 2018

Seared Steak over Savoy Cabbage Salad

20 Mins

 

  • 1 Sirloin Steak, thawed
  • ¼ head Savoy Cabbage, thinly sliced
  • 1 Red Pepper, sliced thinly
  • ¼ cup Cilantro Leaves
  • 1/3 cup peeled and very thinly sliced Purple Daikon
  • 1 small Garlic Clove, minced
  • Zest and Juice of 1 Lime
  • 2 Tbsp Rice Wine Vinegar
  • 2 tsp Soy Sauce
  • 2 Tbsp Chili Oil
  • Sea Salt


Season steak generously with sea salt; and set aside to rest.


In a small bowl, whisk together the garlic, zest and juice of the lime, vinegar, soy sauce and chili oil. Season with sea salt. In a medium bowl, toss together the cabbage, pepper slices and daikon. Pour the dressing over the salad; toss to combine. Set aside.


Coat a skillet with a bit of cooking oil and set over high heat. When skillet is hot, sear the steak for 3-5 minutes per side until cooked to your desired level of doneness. Set the steak on a cutting board to rest. Slice the meat against the grain into ¼-inch servings. Lay over cabbage salad, top with cilantro leaves and sprinkle with flaky salt.


20 Mins Meat Paleo salad Winter

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20 Mins Meat Paleo salad Winter


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