Get the grill going and try this recipe out!
¾ lb sirloin steak
2 small seedless persian cucumber sliced
1 shallot sliced thinly
Handful of fresh cilantro roughly chopped
Handful of mixed greens
Sea salt and black pepper to taste
1 tsp ghee Whole30 compliant clarified butter
3 cloves small garlic chopped finely
1 red chili pepper seeded and chopped finely (I use california red fresno pepper today)
2 tbsp coconut aminos
1 tbsp fish sauce
2 tsp red pepper sauce I use A& B original flavor pepper sauce
2-3 tbsp fresh lime juice Use 2 tbsp first. Taste before serving and see if more is needed
Season the steak with salt & black pepper to taste. Heat 1tsp ghee in a grill pan over high heat, when hot, grill the steak for about 2-3 minutes per side or until your desired doneness.
Set the steak aside to rest and cover with aluminum foil.
Mix all ingredients listed under “dressing” together with the exception of lime juice.
Heat a small saucepan over medium-high heat, when hot, add dressing from the previous step. Use a wooden spoon to gently stir the dressing. Once it’s warmed, stir-in 2 tbsp of lime juice.
Turn off the heat. Pour it into a bowl and set aside.
Mix chopped cucumber, cilantro, thinly sliced shallot, and mixed greens in a large salad tray.
Thin slice the beef against the grain.
Group Class Programming for Friday, August 3, 2018:
Level Method Group 2 Testing
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