Ingredients
HONEY DIJON STEAK
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4 peices of 113 grams (4 oz) sirloin or sirloin steak.
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3/4 cup of Worcestershire sauce
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1 teaspoon of fresh garlic
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1/8 cup olive oil
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1 teaspoon of fresh ground pepper
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1 tablespoon of Dijon mustard
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0.5 tablespoon of honey
ROASTED BEET AND PEAR SALAD
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1/4 cup of goat cheese
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1 pear cut up in to 1/2 inch cubes
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3 beets, roasted and cut up into half-inch cubes
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1/4 of roasted walnuts
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4 pieces of 113 grams (4 oz) steak
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1 large bowl of fresh greens and arugula mixed
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Olive oil, to drizzle
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Balsamic, to drizzle
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Honey, to drizzle
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1 teaspoon of sea salt
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1/4 cup of micro greens
Directions
HONEY DIJON STEAK
- Place all ingredients in bowl.
- Let steak marinate in the fridge for two to four hours.
- Place on grill and let it cook around five to six minutes, until medium done (between 135-145 degrees).
ROASTED BEET AND PEAR SALAD
- Preheat oven to 350 F and line a baking sheet with parchment paper.
- Peel, cut and wash beets in half and then place in tin foil with a bit of olive oil.
- Cook in the oven for 45-60 minutes, checking periodically.
- Get a frying pan and turn the stove to medim heat. Put your raw walnuts in it and slowly cook while adding 0.5 tablespoons of sugar. When the walnuts are golden and carmalized, remove from heat and let them cook.
- When the beets are cooked removed them from the foil using gloves it paper towel. Let them cool and then cut them into 1/2 inch cubes pieces.
- Put all your ingredients into a mixing bowl and drizzle it with honey, olive oil, and balsamic. Toss gently and then plate.
- Put your thinly sliced steak on top of the salad and garnish with a pinch of sea salt.
