Recipe: Flat iron steak and egg salad with saurkraut and apples
Recipe from Meeting Place Pastures
“As we always have a freezer full of beef, it is easy sometimes to end up with meat on a plate for dinner. We are always looking for ways to incorporate a diversity of ‘green things’ into our diet. This salad works well for us at the end of the day, as it is easy to put together from ingredients we always have on hand. We get the protein and omega-3s from our beef and eggs, while the salad ingredients provide additional vitamins, minerals, and probiotics for a complete and filling meal.”
— Cheryl Cessario, owner, Meeting Place Pastures in Cornwall
1 teaspoon black peppercorns, coarsely ground
1 teaspoon juniper berries, coarsely ground
½ teaspoon kosher salt
1 tablespoon extra virgin olive oil
1 pound flat iron steak, 1-inch thick
½ pound packed mixed greens
1 medium carrot, trimmed and peeled
1 small red or golden beet, scrubbed, trimmed, and peeled
Creamy balsamic vinaigrette, store-bought or homemade
1 cup lacto-fermented sauerkraut, rinsed and drain
1 medium tart apple, such as Granny Smith, cored and thinly sliced
1 medium ripe avocado, cut in half lengthwise, pit removed, and cut into ¼-inch-thick slices
3 hard-boiled eggs, peeled and quartered
Salt and freshly ground black pepper
To make the spice mixture: In a small bowl, combine the peppercorns, juniper berries, and salt for the spice mixture. Set aside.
Heat the oil in a heavy skillet over medium-high heat until hot but not smoking. Season the steak on both sides with the spice mixture to taste. Place the steak in the skillet and cook for 4 minutes. Turn once and cook for another 4 minutes. Remove the skillet from the heat, cover, and let the steak sit in the skillet for 4 minutes. Transfer the steak to a cutting board and let rest for 10 minutes. Thinly slice the steak across the grain.
While the steak is cooking, grate the carrot and beet in a food processor fitted with the shredding blade. Set aside.
To assemble the salad: Place the greens, shredded carrots, and beets in a large bowl. Toss with the vinaigrette to taste. Scatter the meat along with any accumulated juices, sauerkraut, apple slices, avocado slices, and egg slices on top of the lettuce. Drizzle with additional vinaigrette if desired. Season with salt and pepper to taste. Serve at once.
Excerpted from “The Vermont Non-GMO Cookbook: 125 Organic and Farm-to-Fork Recipes from the Green Mountain State” by Tracey Medeiros with permission from Skyhorse Publishing, Inc.
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