Ingredients
For the steak:
- 1 tablespoon coconut aminos
- 1 tablespoon honey
- 2 teaspoons rice wine vinegar
- 1 teaspoon water
- 1/2 teaspoon fresh ginger minced
- 1 flat iron steak trimmed of fat (about 8 ounces after trimming)
For the stir-fry:
- 1 cup zucchini cut into halves (about half a large zucchini)
- 1 cup red bell pepper sliced into strips (about half a large pepper)
- 1 cup orange bell pepper sliced into strips (about half a large pepper)
- 1 cup asparagus broken into pieces (about 1 small bunch)
- 1 cup bok choy stems chopped, the white end
- 1 teaspoon olive oil
- Salt & pepper
- 1 cup bok choy leaves
- 1 cup fresh spinach packed
For the dressing:
- 1/4 teaspoon sriracha plus additional for garnish, optional
- 1 tablespoon coconut aminos
- 1 tablespoon honey
- 2 teaspoons rice wine vinegar
- 1/2 teaspoon fresh ginger minced
- 1 tablespoon almond butter
- Cilantro for garnish
Instructions
- In a medium bowl, whisk together the ingredients for the steak marinade (the coconut aminos up to the fresh ginger). Add in the steak and spoon the marinade on-top to ensure that all sides get covered. Cover and refrigerate for at least 2 hour, up to over night.
- Place your grill basket into your grill and preheat to high heat for 10 minutes. Your grill should read 400 degrees Fahrenheit.
- Place all of the veggies into a large bowl and toss with olive oil and a pinch of salt and pepper. Place the veggies into the grill basket.
- At the same time that you begin cooking the veggies, place the steak on the grill, over indirect heat, and cook for 3-4 minutes, flip, rub with marinade, and cook an additional 3-4 minutes, or until it reaches desired doneness. Note that the honey in the marinade will go very dark and caramelize. Remove from heat, and cover to let rest.
- The veggies will take about an additional 5-7 minutes after the steak comes off the grill. Cook until tender and nice and charred.
- While the veggies cook, whisk together the dressing ingredients in a large bowl until smooth and creamy.
- Once cooked, add the veggies along with the bok choy leaves and spinach into the bowl with the dressing. Toss to coat evenly and allow the leaves to slightly wilt. Season to taste with salt and pepper.
- Slice the steak into long strips and mix with the salad.
- Divide between two plates, garnish with fresh cilantro and optional sriracha.
- DEVOUR!