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!