Listen up, cavemen… and caveladies, this isn’t your great great great great grand-homo sapiens’ paleo meal. This baby’s got delicious steak, spinach, red cabbage, and enough flavor to make you dance like no one’s watching.
Paleo meals cut the carbs, so while this might not look like a hefty plate of food, it packs a lot of nutrients to make sure you’re full, whether for lunch or dinner. Even better, it’s a great way to help lose that annoying belly fat.
Now this recipe calls for a grill, but if you don’t have one (or it’s just too darn cold) you can easily use a skillet and pan fry the meat. Just make sure to open a window and turn your exhaust fan on to keep the smoke from filling up your home. Not even your favorite scented candle will be able to get rid of that tasty meat smell (but, hey, maybe that’s a good thing!)
Ingredients (serves 4):
½ pound flank steak trimmed
4 cups of spinach
2 cups red cabbage, chopped
1 cup snap peas, ends trimmed
2 tablespoons fresh lemon juice
2 tablespoons pink peppercorns
1 tablespoon fresh thyme
1 cup snap peas, trimmed
1 teaspoon Dijon mustard
¼ cup apple cider vinegar
½ cup olive oil
¼ cup peanuts
1 teaspoon honey
1 tablespoon chili powder
To prepare steak:
Place steak in a large shallow dish. Drizzle with 2 tablespoons lemon juice, and sprinkle with pink peppercorns and thyme. Rub into steak. Cover; let steak stand at room temperature for 20 minutes, turning occasionally. Prepare grill.
Remove steak from dish; discard marinade. Sprinkle steak with salt and black pepper.
Place steak on a grill rack coated with cooking spray. Grill 8 minutes on each side or until desired degree of doneness. Let stand 10 minutes before thinly slicing.
To prepare salad:
Combine spinach, red cabbage, and snap peas in a large bowl.
In separate bowl, combine shallot, Dijon mustard and apple cider vinegar. Slowly add in olive oil.
Drizzle shallot dressing over spinach mixture; toss gently.
Top off with sliced steak, chili powder, peanuts, and a drizzle of honey.