Peppercorn and Garlic Butter Steak Salad
2 Beef tenderloin medallions
1 tbsp pesto
3 cloves garlic - minced
2 table spoons butter
2 tbsp coconut oil
2 table spoons crush peppercorns
1 tsp sea salt - for marinade
1- 2 cups shredded cucumber
1 cup shredded carrots
1/4 cup finely chopped onions
3-4 cups arugula
3 tbsp honey
2 tbsp lemon juice
1/4 tsp sea salt - for dressing
1 tbsp sugar
Cucumber/carrot mix with dressing: Shred cucumber and carrots and chop red onion and add 3 tbsp honey, 2 tbsp lemon juice, 1/4 tsp sea salt, 1 tbsp sugar. Mix together and place in fridge for 30 mins. Then Strain and SAVE juice.
Marinade: (Try and let steaks marinade all day if possible)
In a small bowl combine 1 tbsp pesto, 3 cloves garlic - minced, 3 table spoons butter, 1 tbsp coconut oil, 2 table spoons crushed peppercorns 1 tsp sea salt. Then rub on both sides of steak - Let sit for a at lest a few hours. Then grill steak to your liking.
To Plate: Add arugula to 2 plates, top with cucumber/carrot mix. Take strained dressing from cucumber carrot mix, stir well, and using a spoon pour over a few spoons full over each salad. Add Streak medalions then top with grape tomatoes and grilled mushrooms (if desired) on the side. Drizzle with ranch dressing. Enjoy!
Talented Floral Designer and Sugaring for Sugar Bloom