"Mmm" Balsamic Steak & Parm Spinach Salad

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Keto Balsamic Steak & Parmesan Spinach Salad

Marinade:

1/4 cup soy sauce or Bragg's

2 tablespoons avocado oil (or oil of choice)

2 tablespoons balsamic vinegar

1 tablespoon granulated Monk Fruit

3 cloves garlic, minced

1 teaspoon Dijon mustard

1/2 teaspoon sea salt

1/4 teaspoon chili flakes (omit if desired)

ground black pepper to taste

Mix in bowl and pour into a large, sealable bag.

Add:

1 lb of steak strips (cut of choice)

Refrigerate up to 3 hours, the longer you let it marinate, the more flavorful the meat will be). When done marinating, use tongs to remove them from the marinade and onto a paper towel covered plate to drain some of the excess liquids.

In hot pan, melt:

1 tbsp butter

Make sure not to burn.

Add :

Marinated steak strips

Brown on medium high heat for 3-4 mins, turning once for an even sear. Remove from pan, place on a plate and tent meat with aluminium foil to rest and cool.

Salad:

1 cup Spinach (or lettuce of choice)- washed and patted dry

1/2 cup grape tomatoes

1/4 cup fresh Parmesan, shaved

Lay salad onto the plate. Add steak & tomatoes and then shaved Parmesan. Drizzle with balsamic dressing (or dressing of choice).

Serve & Devour