Why I love this salad: It contains grass-fed beef instead of the usual addition of chicken. And I, for one, think we need to eat more beef—in the form of grass-fed beef. Iron is an essential element for most of us under the age of 50, and, trying to get the necessary iron we need from plants just doesn’t work as well. Plants contain a type of iron that is difficult for the body to break down and transition into the ‘heme’ type iron that we need. By contrast, grass-fed beef contains the perfect form of heme iron that is quickly and easily taken up in the body and utilized where needed. Iron is necessary for our bodies to utilize energy and for our cells to uptake and carry oxygen around in the bloodstream. Without enough usable iron, we feel run down, get sick easier, and are fatigued and do not recover as well from exercise.
Because cattle are raised on grass (their natural food), instead of grains, grass-fed beef contains healthy omega 3 fatty acids, instead of the usual inflammatory omega 6 fatty acids that come from grains. Grass-fed beef is higher quality protein from cattle that graze in pastures and allowed to roam and forage for their natural diet. By contrast, regular beef is raised in typical CAFO operations (concentrated animal feeding operations), which makes up for about 80% of our current beef supply. Not only are CAFO beef fed a poor diet of grain—most of which is highly sprayed with toxic glyphosate which ends up being absorbed in the meat—but they are usually sickly from being kept in crowded, poor living conditions, and pumped with massive amounts of antibiotics to help them grow big fast. All of this stays in the meat that you end up eating, unless you eat grass-fed beef. Grass-fed beef is easier to digest, higher in protein, and overall, is a completely higher quality meat than regular commercially raised meat. Enjoy your favorite cut of grass-fed beef like sirloin, thinly sliced in this delicious, healthy, Asian-inspired salad.
3/4 lb grass fed sirloin, skirt or tri-tip steak
Mixed organic greens (romaine, arugula, red leaf, etc.)
10-12 pieces of asparagus, trimmed, cooked slightly and cut in 1-inch pieces
1 sweet red pepper, cut in thin strips
½ seedless cucumber, thinly sliced
3 green onions, thinly sliced
Handful of chopped fresh cilantro
Toasted sesame seeds or peanuts
½ cup orange juice
½ Tbsp fresh ginger, minced or grated
½ Tbsp rice wine vinegar
2 cloves garlic, smashed and minced
2 tsp light soy sauce
2 tsp sesame oil
2 tsp liquid honey
1 tsp extra virgin olive oil
1 dash hot pepper sauce (optional)
Whisk together dressing ingredients. Pour ¼ cup of dressing over steak in a shallow glass dish, turning to coat. Reserve remaining dressing. Grill steak about 3-4 minutes per side (if steak is about 1” thick). Let steak rest for a few minutes before carving. Slice thinly on the diagonal.
In a serving dish, toss reserved dressing with salad greens, asparagus, red pepper, cucumber, green onions and coriander. Add steak to top of salad and garnish with sesame seeds or peanuts, and serve. Serves 4.