Steak and Blueberry Salad

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I can’t get enough of salads on summer days, so I’m always looking for new taste combinations and ways to pair protein with antioxidant rich fruits.

In this summer salad, cooked steak provides substance, while the sun-dried tomatoes and blueberries compete for attention, creating a taste sensation that’s both hunger satisfying and delightful!

INGREDIENTS

1/2 pound cooked steak, warmed and cut into thin strips
1 cup mixed greens of your choice
1/8 cup sun-dried tomatoes
1/8 cup blueberries
1/8 cup balsamic vinegar for dressing

RECIPE

On a dinner plate, lay the steak strips out to form the bed of the dish.
Top with the greens and then decorate with sun-dried tomatoes and blueberries.
Finish with a drizzle of balsamic vinegar and enjoy while the steak is still warm.

Here’s to simple yet decadent salad dishes!

Camilla Carboni

@camillacarboni | camillacarboni.com

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Sweet Potato Steak Fries

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This recipe was inspired by my co-author Camilla. She had told me that while baking steak in her oven, she would cover it with vegetables and everything would be done at the same time and ready to go. This sounded delicious and almost too easy to be true, not to mention it required only one dish which I’m a huge fan of. So I decided to give it a shot but I decided to change it up a little with sweet potatoes and make sweet potato steak fries.

INGREDIENTS

steak (your choice here, I used two fillets)
2 tbsp coconut oil, melted
1/2 tsp salt
1/2 tsp pepper
2 medium sweet potatoes

RECIPE

Preheat oven to 350 °F.
Skin sweet potatoes and cut into fries, keep sweet potatoes roughly 1/8″ thick to ensure they cook quickly.
In an oven safe dish, place steak and cover with sweet potatoes.
Pour coconut oil over sweet potatoes and steak, sprinkle with salt and pepper.
Bake until your steak is cooked to your liking. This will depend upon your type of steak and it’s thickness.
Remove the steak and let cool.
Stir sweet potatoes to cover with steak juices. Continue to bake until you can easily poke a fork through your sweet potatoes, then remove and let cool.

***note: you may have noticed that this recipe doesn’t have times and this is largely because the size of your steak may require you too cook it longer and leave the sweet potatoes in for much less time. or vis versa. For reference, I had 1″ fillets. I cooked the steak covered with sweet potatoes for about, 20 – 25 minutes and then I cooked my sweet potatoes for about another 20 minutes. Keep your eye on this while it cooks and follow the general cook times listed for your steak, when the sweet potatoes can be poked through with a fork they are done as well.

This will quickly become one of your favorite ways to cook sweet potatoes. They’re easy to make and packed full of flavor. If you’re not a fan of steak you could easily play with this recipe and try switching out the type of meat you’re using.

Have fun and happy cooking!

Melissa Van Dover

@melissavandover | melissavandover.com

 

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Mediterranean Steak Salad

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Eating adequate amounts of salad greens can be a challenge as the winter approaches and hot dishes such as soups and stews become so much more appealing. Salad greens provide your body with a number of nutrients, such as fiber, iron, magnesium and Vitamin K, and contribute to overall health.

http://theitworksway.blogspot.com/2011/07/gods-good-greens.html

To make salads more appealing during the cooler months, try adding cooked, warm proteins and vegetables as toppings.

In this recipe, the salty taste of marinated black olives, combined with the subtly sweet taste of sun-dried tomatoes and the tenderness of marinated steak, forms a salad combination that transports you to the Mediterranean.

INGREDIENTS

1 tablespoon coconut oil
1/4 pound steak, cut into thin strips
5 whole, marinated, pitted black olives
1/8 cup sun-dried tomatoes, sliced
1 cup fresh salad greens of your choice
3 slices of tomato, sliced down the middle

RECIPE

Melt the coconut oil over medium heat.
Add the steak strips and cook for about 3 minutes, turning midway so that both sides of the strips brown.
Add the olives and sun-dried tomatoes and continue to cook for another 2-4 minutes, until the steak is cooked to your liking.
On a dinner plate, spread out the salad greens and tomato slices.
Top the greens with the steak, olive and sun-dried tomato mix and enjoy while the meat is warm.

Note: There is no real need for dressing as the juice of the marinated olives blends with the coconut oil to form a dressing of its own that is slightly salty and oh-so sultry! But, should you desire more moisture, simply drizzle a little olive oil over the salad before serving.

Enjoy your taste of the Med,

Camilla Carboni

@camillacarboni | camillacarboni.com

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Steak and Mushroom Stir-fry

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A summer specialty that takes about 5 minutes to cook, Steak and Mushroom Stir-fry has become one of my all time favorite meals.

Select your plumpest mushrooms, juiciest tomatoes, favorite peppers and grass-fed steak and let’s get cooking!

INGREDIENTS

1/4 pound steak
5 button mushrooms or 2 Portobello mushrooms
1/4 of a red pepper or 1/4 of a jalapeño
1 tablespoon coconut oil
Oregano spice for seasoning

RECIPE

Slice the steak, mushrooms and jalapeños into thin strips.
In a medium sauté pan, melt the coconut oil over medium heat.
Add the steak strips to the pan and simmer for about 4 minutes, flipping after 2 minutes.
Add the sliced mushroom and peppers and toss in with the steak.

Steak and Mushroom Stir-fry Preparation
Season with oregano as desired and continue to cook until your preferred meat tenderness is reached, then plate and enjoy while hot.

It’s that easy and incredibly nutritious. Packed with vitamin B, C, D, various minerals and healthy fats, you’re getting your nutrients without spending hours in the kitchen, so you can pat yourself on the back and eat up!

Camilla Carboni

@camillacarboni | camillacarboni.com