Steak Salad

Ingredients
1/2 lb chopped flank steak
4 cups fresh spinach
3 seeded and diced tomatoes
4 ears of corn, shucked
1/3 cup coconut milk
Cumin
Garlic salt, pepper
Olive oil
Butter or ghee
3 teaspoons lemon juice

1. Combine 1 tablespoon olive oil, 1 tablespoon lemon juice, 2 teaspoons of cumin, garlic salt, and pepper in a bowl. Add steak and stir to coat. Cover and refrigerate 4 hours or overnight (I only did 30 minutes and it was still great!).

2. Heat grill pan on high heat and add marinated steak, grilling until brown. Let meat rest.

3. Saute corn in butter or ghee with garlic salt and pepper about 10 minutes. Stir in tomatoes and spinach and warm about two minutes. Combine with steak.

4. In a small bowl whisk coconut milk, 1 tablespoon olive oil, 2 tablespoons lemon juice, 1 teaspoon cumin, and garlic salt. Try it and continue seasoning to taste. Drizzle on top. Serve with paleo naan!

Recipe adapted from Rachel Ray Magazine, July/August 2015