Strip Steak With Lemony Coconut Cream & Arugula Salad

Name: Strip Steak With Lemony Coconut Cream & Arugula Salad
Prep time: PTM
Ingredients: 16 oz New York strip steak; u00bd tsp sea salt, for the steak; 1 tbsp extra-virgin olive oil; u00bd tsp coarse ground black pepper, divided; u00bd tsp granulated garlic powder; 1 cup canned coconut cream, refrigerated; 2 tbsp lemon juice; 1 tbsp lemon zest; u00bc tsp sea salt, for the lemon cream; 4 cups arugula leaves; 1 cup cherry tomatoes, halved; 2 tbsp hemp seeds; For the dressing:; 4 tbsp red wine vinegar; 1 tbsp extra-virgin olive oil; 1 tbsp shallots, chopped; u00bc tsp sea salt; u00bc tsp ground black pepper

Salads, Wraps & Sandwiches

July 24, 2024

4 servings

Ingredients

16 oz New York strip steak

½ tsp sea salt, for the steak

1 tbsp extra-virgin olive oil

½ tsp coarse ground black pepper, divided

½ tsp granulated garlic powder

1 cup canned coconut cream, refrigerated

2 tbsp lemon juice

1 tbsp lemon zest

¼ tsp sea salt, for the lemon cream

4 cups arugula leaves

1 cup cherry tomatoes, halved

2 tbsp hemp seeds

For the dressing:

4 tbsp red wine vinegar

1 tbsp extra-virgin olive oil

1 tbsp shallots, chopped

¼ tsp sea salt

¼ tsp ground black pepper

Directions

1Heat the grill to a high temperature, about 400°F.

2Season steak with salt, pepper, and garlic powder. Massage olive oil over both sides of the steak. Set aside.

3Take coconut cream out of the refrigerator. Scoop out just the cream into a bowl. Add lemon juice, lemon zest, and sea salt. With a whisk, whip together until creamy. This can also be done in a small blender. Place in a small bowl and refrigerate until ready to use.

4When the grill is hot, place the steak down at an angle and press down lightly. After 2 minutes, pick up the steak with tongs and turn to the opposite angle without flipping over. This will give your steak a professional crosshatch appearance. After 1-2 minutes, flip steak over and repeat the step. Take the steak off the heat and let it rest for 10 minutes. See recipe note for times and cooking preferences.

5Place red wine vinegar, olive oil, shallots, salt, and pepper in a bowl. Whisk together to create an emulsion. Add the arugula and tomatoes and mix lightly.

6Slice steak and weigh out 4 oz per serving. Place steak on each plate.

7Top each arugula salad with 2 tbsp of lemony coconut cream and ½ tbsp hemp seeds. Serve!

8Keep ingredients refrigerated in separate airtight containers for up to 3 days.

Note:

Rare: 120° to 125° (4 minutes)
Medium Rare: 125°to 130° (5 to 6 minutes)
Medium: 135° to 140° (6 to 7 minutes)
Medium Well: 145° to 150° (8 to 9 minutes)
Well Done: 160° and above (10 minutes)

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Nutrition Facts

Calories557

Protein33g

Sugar1g

Total Fat45g (if using all the coconut cream)

Total Carbohydrates5g

Dietary Fiber1g

Strip Steak With Lemony Coconut Cream & Arugula Salad

Ingredients

Directions

Nutrition Facts

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