Steak and Cucumber Salad (gluten free)

Anyone who knows me well knows that I am obsessed with online shopping. It’s fun, easy, practical, and saves a ton of time. Plus, I get to come home to goodies on my doorstep! That’s always fun. Lately I’ve been stocking up on some fall/winter wear.

Are you there fall? It’s me…Mishelle….

Well, when nippy weather does decide to make an appearance in sunny Southern California, I’ll be ready. I’ve got some great coats, scarves, super cute sweaters, and a cape-thing that is sure to be fun to wear. Yes, I said cape-thing! You have to take risks in fashion, you know? That’s what I told Colin last night anyway, as he held it up out of the box with a quizzical look on his face. Men.

So, while my wardrobe is still decidedly summer-esque, so is my menu. This meat and veggie dish is SO flavorful but still light and satisfying. It’s the puffer vest of menu items, if you will. Not quite a full coat, it will keep you warm and cool in these weirdly-weathered times of ours. (Hey, if I can wear a cape-thing, I’m pretty sure I can make up phrases!).

Important note: The recipe below contains the ONLY way to cook steak when not grilling, in my opinion. Seriously. It’s quick, and the results are perfect every time!

Steak and Cucumber Salad

Serves 2-4

1 ½ lb sirloin steak, or your favorite steak (I use whatever looks good at Trader Joe’s)

1 large cucumber, peeled and sliced

2 tablespoons extra virgin olive oil, divided

¼ cup tamari (gluten free soy sauce, or coconut aminos—soy substitute. This will make it Paleo)

1 tablespoons fresh lime juice

¼ cup water

2 handfuls green onions, chopped

**2 garlic cloves, minced

Sea salt and freshly ground black pepper to taste

Instructions:

**If you have IBS, a sensitive tummy, or are in the elimination period of the low FODMAPs diet, leave the garlic out of this dish. You won’t even miss it. Some may be sensitive to the green onions as well, so try them out and see or leave them out entirely if you are unsure. Having a happy tummy is your first priority!

Pull your steak out of the fridge and let it rest at room temperature for 30 minutes.

Preheat your oven to 450. Season your steak on both sides with salt and pepper to taste.

In a small sauce pan over medium heat, add 1 tablespoon oil and cook your garlic for 1 minute (if using!). Stir in the tamari or coconut aminos, lime juice, water, some green onions and some black pepper. Bring to a boil, stirring occasionally, and let boil for 2-4 minutes. Remove from the stove and let cool a bit. The longer you let it boil, the thicker and more condensed it will become.

Heat a medium oven-proof frying pan to high heat. Make sure the pan is REALLY hot! Add a touch of oil and put steak down on one side. Leave it alone for 2 minutes—you want it to sear and get a really nice crust. After 2 minutes, flip it over, and immediately place it in the oven for 5 minutes. Once done, transfer it to a clean plate, cover with tin foil, and let it rest for 7-10 minutes. Slice into thin strips. It will be perfectly medium rare!

Layer your sliced cucumbers on a plate, then top with the steak, your sauce, and more fresh green onions! You can also cook up some sticky white rice to serve if you are craving something a little hardier. Enjoy!

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Recipe from Paleo Leap