We wanted to give you a full meal option to enjoy tomorrow or any day for that matter. Below you will find a Strawberry Pistachio Salad with Balsamic Grilled Flank Steak & Charred Tomatoes and of we didn't forget dessert with Easy Dark Chocolate and Avocado Truffles! Enjoy!
Balsamic Grilled Steak with Charred Tomatoes
Prep Time: 5 mins Cook Time: 8 hrs 20 mins Servings: 6-8
For the steak: 2/3 c. olive oil 1/2 c. balsamic vinegar 4 cloves garlic, finely chopped Kosher salt Freshly cracked black pepper 5 to 6 sprigs thyme 1 (3-pound) piece flank steak (or skirt steak)
For the Charred Tomatoes
1 tbsp. olive oil 1 shallot, thinly sliced 3 cloves garlic, sliced 1 pt. heirloom cherry tomatoes Kosher salt Freshly cracked black pepper
For the Basil Vinaigrette 1 shallot, roughly chopped 2 c. tightly packed fresh basil leaves 1 clove garlic, peeled 1/2 tsp. red pepper flakes 1/2 c. olive oil 2 tbsp. red wine vinegar 1 tsp. kosher salt, or to taste Freshly cracked black pepper
Make the marinade: In a large nonreactive bowl, whisk together the oil, vinegar, and garlic and season with salt and pepper. Add the thyme. Add the meat to the bowl and flip it to coat. Cover with plastic wrap and refrigerate for at least 8 hours and up to 24 hours.
Make the charred tomatoes: Heat the oil in your heaviest cast-iron skillet over medium-high heat. Add the shallot and garlic and cook for 1 minute, or until fragrant. Add the cherry tomatoes and cook without stirring for 2 minutes, or until they start to blister. Give them a quick stir, turn off the heat, and let them sit for another 2 minutes or so. Season with salt and pepper.
Make the basil vinaigrette: In a high-powered blender, combine the shallot, basil, garlic, red pepper flakes, oil, vinegar, and salt and blend for 1 to 2 minutes, until very smooth. Add the salt and season with pepper. The dressing will keep in an airtight container in the fridge for up to 3 days.
Preheat an outdoor grill or grill pan to medium-high heat and oil the grates. Remove the steak from the marinade, letting excess drip off. Season liberally with salt and pepper. Grill the steak, turning occasionally, until lightly charred all over, 10 to 12 minutes for medium. Transfer the steak to a cutting board and let rest for 5 to 10 minutes.
To serve, thinly slice the meat against the grain and serve with basil vinaigrette and charred tomatoes on top.
Strawberry & Pistachio Salad
Prep Time: 10 mins Cook Time: 0 mins Servings: 2-4
¼ cup orange juice
2 tablespoons fresh lime juice (from about 1 lime)
¼ teaspoon sea salt
1/8 teaspoon freshly ground black pepper
½ small red onion, chopped or sliced
2 cups cooked grains (such as barley), cooled
2 cups strawberries, chopped
1½ cups cooked cannellini beans, or 1 (15-ounce) can cannellini beans, drained and rinsed
5 to 6 ounces mixed baby greens (about 6 cups)
½ cup chopped fresh cilantro
½ cup roasted, shelled pistachios, chopped
½ avocado, diced
High-quality balsamic vinegar
Combine the orange juice, lime juice, ¼ teaspoon sea salt, and 1/8 teaspoon pepper in a large bowl. Toss the onions in the dressing; add the grains, strawberries, and beans and toss to combine.
Season with salt and pepper to taste. (At this point, the salad can be refrigerated until ready to serve, up to 1 day.)
Add the greens and cilantro and toss to combine. Sprinkle with the pistachios, top with the avocado, and drizzle with the vinegar. Serve.
Dark Chocolate & Avocado Truffles
Prep Time: 10 mins Cook Time: 0 mins Servings: 12
6 oz . dark chocolate
1/3 cup mashed avocado (about 1 small avocado)
1/2 teaspoon vanilla extract
pinch of salt
2 tablespoons cocoa powder , for rolling (optional)
Combine the chocolate, vanilla extract and pinch of salt over a double boiler, and melt until completely smooth. (I just use an oven safe bowl over my small saucepan for this.) Mash the avocado with a fork until no lumps are visible, then stir it into the melted chocolate mixture until smooth and thickened. Place in the fridge to set for 20 minutes, or until slightly firm to the touch.
Once the mixture has been chilled and is slightly firm, use a tablespoon to scoop the chocolate into 12 balls. Place them on a pan lined with parchment paper, and roll the balls between the palms of your hand to create an smooth surface. (Be warned: this can get messy!)
Place the 2 tablespoons of cocoa powder in small bowl, and roll each truffle into the cocoa to coat. Serve at room temperature, but store in the fridge for a lasting shelf life.
Wonder if you are eating to properly fuel your body? Schedule a free consultation to find out!