Balsamic Marinated Grass Fed Steak + Refreshing Sweet Potato & Veggie Salad
When that first hint of grilling season arrives – take advantage of it with this delicious grass fed steak marinade recipe! Although the steak isn’t dripping with juices, I assure you it is juicy with this marinade – I just re-plated it for taking a picture so I lost the juice that originally seeped out. Lesson learned!
Not sure what or why I mentioned grass fed? No worries, you must have missed out on this blog.
Last weeks lunch recipe contained red pepper, red onion and celery – so you can guess what I had leftover in the fridge when making this 🙂
Balsamic Marinated Grass Fed Steak
1/2 cup Balsamic vinegar
2 tbsp maple syrup
2 garlic cloves, minced
1/8 tsp ground thyme
1 tsp ground black pepper
sea salt, to taste
4 servings of grass fed steak – approx 1 – 1.5 lbs cut into 4 or individual steaks
- Mix together the vinegar, syrup, minced garlic, thyme, and steak pieces into a ziploc bag or shallow dish with a lid and marinate in the fridge for 1 day, or overnight. If you don’t have time to do this try and do it for at least 30 minutes before making.
- Heat grill to high. Allow excess marinade to drip off and before placing on the grill, grind 1/4 tsp black pepper to each steak and a bit of sea salt divided equally on both sides, then place the steaks on the grill, reducing heat to medium high to allow the juices to seal inside. Grill for 2 – 4 minutes each side (medium-rare) or longer for a more medium steak. Transfer steaks to a plate and cover with foil, a lid, or another plate to allow to rest about 5 minutes before cutting. Slice the steak lengthwise or leave for you and your guests to cut your own. Eat!
Refreshing Sweet Potato & Veggie Salad
1 rib celery, diced into bite size pieces
1 green or yellow pepper, diced into bite sized pieces
1 red pepper, diced into bite sized pieces
2 tbsp diced red onion
2 medium sweet potatoes, peeled and diced into bite size pieces
2 cups baby spinach, finely chopped
1 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
1 tsp maple syrup
1/8 tsp paprika
1/8 tsp ground thyme
1/8 tsp fine sea salt
1/8 tsp black pepper
- Combine dressing ingredients in a small jar or bowl
- Add chopped sweet potatoes to a pot of boiling water, and boil until tender but not too soft and mushy (6 – 7 min)
- Drain potatoes and immediately add spinach into the pot to allow to lightly steam
- In a large bowl add the other chopped vegetables, the sweet potatoes and spinach, and pour the dressing over top.
About Sarah Maughan
Sarah Maughan is a Registered Holistic Nutritionist based in Toronto, ON and has been consulting since 2009. Her website aims to educate you, make you laugh, help you live and inspire you to eat whole food! To stay up to date sign up for free blog and recipe updates! In the meantime, empower your body with food!Sign Up for Free Info