This is the perfect hormone balancing meal, combining the lemon in the arugula salad with the steak and leafy arugula for maximum iron absorption during the menstrual phase of your cycle. Not to mention that it tastes amazing and is packed with vitamins, minerals, and protein.
Serves: 2
Ingredients:
Steak:
Grass-fed and finished steak (I like sirloin or a filet)
2 tbsp grass-fed butter
1 tbsp extra virgin olive oil
Salt and pepper
Optional: spring of rosemary and 2 cloves of garlic
Crispy smashed potatoes:
20 mini potatoes
3 tbsp extra virgin olive oil
Herbs de provence
Flakey sea salt and pepper
Arugula salad:
5 cups arugula
¼ cup of freshly grated parmesan
3 tbsp extra virgin olive oil
1 ½ tbsp red wine vinegar
2 tbsp lemon juice
Recipe:
Steak:
Heat the extra virgin olive oil in a cast iron pan on medium-high heat.
Once it’s hot, add the room temperature steak and cook for 4 minutes. Then flip the steak and cook for an additional 3 minutes.
Reduce the heat to medium-low and add the grass-fed butter, garlic, and rosemary. Once melted, tilt the pan and bask the butter mixture onto the steak with a spoon for about a minute.
Transfer the steak to a plate or wooden cutting board and let rest for 5-10 minutes.
Crispy smashed potatoes:
Bring water to a boil.
Turn the oven to a high broil.
Add the potatoes to the boiling water and let look for about 15 to 20 minutes until they are tender.
Once cooked, strain and dry the potatoes. Transfer them to a baking tray and using the bottom of a cup, smash the potatoes.
Drizzle the potatoes with olive oil and Herbs de provence.
Place the potatoes in the oven and let broil for about 10 minutes.
Once the potatoes are done broiling, top with flakey sea salt.
Arugula salad:
In a large bowl, combine the arugula, freshly grated parmesan, extra virgin olive oil, red wine vinegar and lemon juice.
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