Steak Power Bowls

Autophagy activators: SP, SU, PO, PV, VIT, SM

Makes 2 servings • Prep time: 10 minutes • Cook time: 15 minutes

You’ll love the combination of the salty feta cheese with the sweetness of the strawberries in this steak salad, a powerhouse of nutrients that makes a great meal.

• 2 (4-ounce) grass-fed steaks
• ½ teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• 4 cups mixed greens
• 2 cups finely chopped broccoli
• 1 cup sliced strawberries
• ½ cup chopped fresh parsley
• ½ cup broccoli sprouts (see sprouting instructions)
• 2 tablespoons apple cider vinegar
• 2 tablespoons tea seed oil
• 2 ounces feta cheese, crumbled
• ¼ cup chopped walnuts

1. Heat a grill or a grill pan to medium-high.

2. Sprinkle both sides of the steaks with the salt and pepper. Grill until golden brown on the first side, 4 to 5 minutes. Flip the steaks and grill for 3 to 5 minutes more for medium-rare, or until cooked to your liking. Set aside to rest on a cutting board.

3. In a bowl, combine the greens, broccoli, strawberries, parsley, and broccoli sprouts. Add the vinegar and oil and toss to combine.

4. Divide the salad between two bowls. Slice the steaks across the grain into ½-inch-thick slices and place on top of the salad. Sprinkle some feta cheese and walnuts over each serving and serve warm or at room temperature.

Nutritional analysis per serving (½ recipe): fat 33g, protein 39g, carbohydrate 20g, net carbs 13g