How about another exclusive sneak peek into Dr. Mark Hyman’s latest cookbook, Food: What the Heck Should I Cook?
In case you’re not already familiar, Dr. Hyman is a ten-time #1 New York Times bestselling author and the Director of Functional Medicine at the Cleveland Clinic. He’s also on TV regularly, including appearances on Dr. Oz, CNN, and Good Morning America.
No one knows better that food is medicine, and Dr. Hyman is great at helping people cook delicious, healthy meals without feeling intimidated in the kitchen. This is the companion cookbook for his best-selling book, Food: What the Heck Should I Eat?
His cookbook includes a few basic points from the pegan diet, plus recipes from incredible classically trained chefs like José Andrés and David Bouley, as well as Mark’s celebrity friends, including Gwyneth Paltrow, Hugh Jackman, Gisele Bündchen and Tom Brady.
I think you’re going to love this recipe for a filling and flavorful steak salad, topped with a fresh pesto vinaigrette. And while you munch, please don’t don’t forget to order your copy of Dr. Hyman’s genius cookbook for yourself! It’s guaranteed to be another bestseller…
Dr. Mark Hyman’s Feel-Good Pesto Steak Salad
November 4, 2019
This simple and stunning steak salad is full of healthy fats, clean protein, and filling fiber, topped with a bold basil and mint pesto vinaigrette.
- Prep: 15 mins
- Cook: 20 mins
- Yields: 4 Servings
1For the vinaigrette: Combine the basil, mint, garlic, and pine nuts in a food processor and pulse several times until a coarse mixture forms.
2Add the vinegar, mustard, salt, and pepper.
3Turn on the food processor, then slowly drizzle in the olive oil and blend until incorporated; set aside.
4To grill the veggies: Preheat a grill or grill pan to medium-high.
5While the grill or grill pan is warming, prep the veggies: In a large bowl, toss the peppers, zucchini, green onions, radishes, avocado, red onion, fennel, and mushrooms with 4 tablespoons of the avocado oil and 1/2 teaspoon of the salt.
6Place the vegetables on the grill rack or pan and grill 4 minutes on each side, or until slightly blackened.
7Remove the vegetables from the grill and cool slightly.
8Cut into 1-inch pieces and set aside.
9To grill the steak: Heat the grill or grill pan to high.
10Coat the steak with the remaining 2 tablespoons of avocado oil, 1/2 teaspoon salt, and pepper.
11Grill the steak 4 minutes per side for medium-rare, or longer to desired doneness.
12Transfer to a cutting board and allow to rest for 2 to 3 minutes, then cut into slices.
13To assemble the salad: In a large bowl, combine the grilled vegetables with the arugula, tomatoes, and hemp seeds.
14Add the vinaigrette and toss gently.
15Transfer the salad to a serving platter and place the steak slices on top. Garnish with a sprinkle of hemp seeds and enjoy.
“Here’s a simple, fresh, and satisfying salad full of healthy fats to boost brain health, cellular integrity, and metabolism—and it’s a personal favorite that I make every week. A bright vinaigrette of basil and mint is the perfect complement to savory steak and spicy arugula. Don’t forget to always choose grass-fed beef to get the most nutrition out of your animal protein. The steak and veggies can be grilled on a grill or a grill pan.” – Dr. Mark Hyman
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