Seasoned Steak Tips with Roasted Root Veggies and Jimaca Salad

Ingredients:

• 1 lb Grass Fed Steak Tips (or Stew Meat)

• 1 Golden Beet, peeled and chopped into 1/2 inch pieces

• 1 Sweet Potato or Carrot, peeled and chopped into 1/2 inch pieces

• 1 Parsnip or Turnip, peeled and chopped into 1/2 inch pieces

• 1 Yellow Onion, diced

• 2 Garlic cloves, minced

• 1/2 Bunch Cilantro, leaves picked equalling 1/3 cup

• 1 Bunch Lacinato Kale, de-stemed and torn into pieces

• 1 Shallot, chopped

• 1 Jimaca, cut into strips

• 1/4 cup Roasted Pumpkin Seeds

  
  Pantry Needs: EVOO, Garlic Powder, Coriander, Paprika, Aleppo Pepper (or crushed red pepper), Nutmeg, Sea Salt, Pepper

How to:

1. Preheat oven to 375 degree’s.

2. Combine in a small bowl - 2 tsp Garlic Powder, 1 tsp Coriander, 1/2 tsp paprika, 1/2 tsp pepper, 1/4 tsp nutmeg, 1/2 tsp sea salt. Mix.

3. Sprinkle seasoning onto your meat and let marinate while you prep your veggies.

4. Once root veggies are cut, lay out onto a baking sheet. Toss with 2 tbsp melted coconut oil and sprinkling of those same seasoning on top as desired. Bake in oven for 20 minutes.

5. Enlist some help to pick the cilantro leaves while you begin cooking the meat.

6. Heat cast-iron skillet over medium-high heat. Melt 1.5 tbsp coconut oil in pan.

7. Add yellow onion and saute until tender, approx. 2 minutes then add the steak tips. Sear for 2-3 minutes until beginning to char then turn meat in pan to cook each side of steak. Until done ✅

8. Flip root veggies on baking sheet and cook for another 15-20 minutes until Done ✅

9. Prepare side salad: Cilantro Dressing - In a small food processor, chop up cilantro and garlic. Then add 1/2 cup EVOO and a dash of sea salt. Stir to combine. In a large bowl, combine shallots, jimaca and kale. Toss to combine then add prepared dressing. Salad Done ✅
   

To plate: Add 1/2 cup of each portion onto a plate.

This recipe was originally was created on Monday, November 19th a part of a Meat-Monday series. The combination of root vegetables make this a wonderful transitional meal from fall to winter or winter to spring.

Jimaca is a wonderful root vegetable is high in inulin, which is a soluble, prebiotic fiber. Just one cup (130 grams) contains 17% of the RDI for fiber for men and 23% of the RDI for women. It’s also an excellent source of vitamin C, a powerful antioxidant, immune supporter and beauty superfood. It also contains folate, potassium and magnesium, Vitamin E and beta-carotene.