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Balsamic Ginger Steak Salad

4 Servings Recipe By

Ingredients

  • 1/4 cups Balsamic Vinegar #1
  • 1/4 cups Coconut Aminos #1
  • 2 tablespoons Apple Cider Vinegar
  • 1/4 cups dice Dice Shallot #1
  • 3 teaspoons mince Garlic #1
  • 1 teaspoon peel and mince Minced Ginger #1
  • 1/4 teaspoons Black Pepper
  • 1/4 teaspoons Sea Salt
  • 1 1/2 pounds Beef Ribeye Steak
  • 1 tablespoon Ghee
  • 1/3 cups Balsamic Vinegar #2
  • 1/4 cups dice Diced Shallot #2
  • 2 medium Garlic Cloves #2
  • 1 tablespoon Coconut Aminos #2
  • 1/2 teaspoons Ground Ginger #2
  • 1/3 cups Olive Oil

Serving Day Ingredients

  • 6 cups chop Lettuce, Romaine
  • 1/2 cups grate Carrot
  • 1 cup halve Grape Tomatoes
  • 2 1/2 cups dice Cucumber

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 6 oz steak & 2 cups salad
  • 557 Calories
  • 32g Total Fat
  • 8g Sat Fat
  • 0g Trans Fat
  • 118mg Cholesterol
  • 592mg Sodium
  • 29g Total Carb
  • 6g Fiber
  • 15g Total Sugars (Includes 0g Added Sugars)
  • 43g Protein
  • 14 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Plaid and Paleo for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine balsamic vinegar #1, coconut aminos #1, apple cider vinegar, shallot #1, garlic #1, ginger #1, pepper and salt in a sealable bag.
  2. Add the ribeye, massage into meat, and marinate for 30 minutes to 1 hour.
  3. Heat a large skillet over high heat.
  4. Add ghee and sear each side of the steaks.
  5. Lower heat to medium-low and cook to medium-rare (about 3-4 minutes per side).
  6. Let meat rest for 10 minutes.
  7. While meat is resting, combine balsamic vinegar #2, shallot #2, garlic #2, coconut aminos #2, ginger #2 and olive oil in a blender.
  8. Combine until creamy.
  9. Slice the steak against the grain into thin slices.
  10. Divide the steak among the indicated number of gallon freezer bags.
  11. Divide dressing among the indicated number of pint freezer bags.
  12. Tuck one pint bag inside each gallon bag.
  13. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Warm the steak in a skillet over medium-low heat for 8-10 minutes until heated through.
  3. Serve over a bed of romaine, carrots, tomatoes and cucumber.
  4. Drizzle with dressing.

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