Pomegranate Kale Salad w/ Teriyaki London Broil 🥩

I truly and honestly find it very hard to be excited by a salad for dinner. In my mind, salad is a great lunch option. But what better way to motivate yourself to eat a salad than to throw some steak in it?

Ingredients:

Salad: shredded kale, shredded cabbage, shredded carrots, cucumbers, peppers, mango, roasted sweet potato, grapefruit, pomegranate seeds and pumpkin seeds or any nuts you want.

Dressing:

8 oz. pomegranate juice

2 tbsp balsamic vinegar

1 healing tbsp Dijon mustard

1/4 cup olive oil

Pepper

Steak marinade:

1 lb London broil

1/4 avocado oil

3 tbsp soy sauce

2 tbsp rice vinegar

3 tbsp honey

3 cloves garlic, minced

1 inch grated ginger/ 1 cube frozen ginger

1 minced shallot

.

Directions:

The dressing: place your pomegranate juice and balsamic vinegar in a small pot on medium high heat. Bring it to a boil and then reduce to a simmer. Allow to reduce for about 20 minutes until you have about 1/2 cup of liquid.

Place the reduced pomegranate juice into a bowl, mix with the Dijon, pepper to taste and olive oil. Add water to thin to your consistency likings.

The steak: in a ziplock bag, place the avocado oil, soy sauce, rice vinegar, honey, garlic, ginger and shallot. Mix together. Score the London broil by cutting diagonally in one direction and the turning the steak and doing the same thing to create diamond-shaped cuts. Place in the bag with the sauce and let marinade for 30 mins or overnight.

Heat a grill pan to medium high heat. Cook the London broil for about 4-5 minutes per side. Remove and place in a 375 degree oven for 10 minutes to get a perfect medium rare (140 degrees internal temp)

Take out of the oven, tent with foil and let it rest for 10 minutes. Slice your meat.

Cut your salad veggies, place the sliced steak on top and dress with the salad. Enjoy!