Serves 4
Spices and peppery arugula take the average steak salad up a few notches.
4 medium-size beef steaks of choice
1 tablespoon bone broth (see here for homemade)
¼ cup coconut aminos
2 Radical Lemon Cubes (here), thawed
1 tablespoon freshly grated ginger
2 garlic cloves, minced, plus 1 clove left whole but peeled
Sea salt
4 cups arugula
1 large cucumber, diced
¼ cup chopped carrot
½ very ripe avocado, peeled and mashed
¼ cup freshly squeezed lime juice
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
Place the steaks in a large resealable plastic bag.
Whisk together the bone broth, coconut aminos, thawed lemon cubes, ginger, minced garlic, and salt in a small bowl.
Pour the broth mixture over the steaks and seal in the bag. Refrigerate for at least 2 hours to marinate.
Heat a grill to medium heat.
Place the steaks on the grill and cook for 5 minutes on each side, or until the steaks reach your desired level of doneness. Remove from the grill, allow the steaks to cool, then slice.
Toss the sliced steak with the arugula, cucumber, and carrot in a large bowl.
Place the whole garlic clove, avocado, lime juice, and herbs in a blender and blend until smooth.
Pour the dressing over the salad, toss, and serve.