This salad, provided by Chef Sonia El-Nawal, is packed with powerful phytonutrients, minerals, fiber and protein.
- 4oz black kale (cut thin)
- 1/8 diced red onion
- 2 springs cilantro (chopped rough)
- 2oz Arugula
- 1 tomato (quartered)
- 1oz Balsamic vinegar
- 1tsp extra virgin olive oil
- fresh cracked pepper
- 4 to 6oz top sirloin
In a large bowl, gather all your ingredients. Have oil and vinegar ready.
Season the beef with cracked pepper. In a cast iron pan, drizzle a tiny bit of olive oil; sear meat to your desired temperature. Let rest for 5 minutes. Slice meat and toss into salad.
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