Melon and Steak Salad with Smoked Paprika Dressing
The unique flavor combination of both the smoky beef and the sweet melon in this deliciously refreshing salad not only helps to strengthen your red blood cells with the iron-rich beef, but the cantaloupe is packed with nutrients that have a positive impact on your body's immune system.
Metabolism Revolution: Lunch Part 1
Serves 1 | Prep time: 15 minutes | Total time: 20 minutes
INGREDIENTS MEAL MAPS A, B & C
4-ounce boneless sirloin steak, trimmed
Sea salt and freshly ground black pepper
Two 1/2-inch-thick crosswise slices red onion
1 tablespoon fresh lime juice
1 teaspoon xylitol
1/2 teaspoon smoked paprika
1/8 teaspoon crushed red pepper
3 cups salad greens
1 cup cantaloupe, peeled, seeded, and cut lengthwise into 1/4-inch-thick wedges
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint
DIRECTIONS
- Preheat a grill (or grill pan) to medium-high heat. Sprinkle the steak with salt and pepper; grill with the onion, turning the onion after about 4 minutes and steak after 7 minutes until meat is medium-rare or to the desired degree of doneness. Transfer the meat and onion to a cutting board; let rest 5 minutes before slicing the steak.
- Meanwhile, in a small bowl, whisk together the lime juice, xylitol, smoked paprika, and crushed red pepper. Set the dressing aside.
- Slice the steak. Arrange it on a plate with the salad greens, cantaloupe, grilled onions, cilantro, and mint. Drizzle with the dressing, and serve.
The unique flavor combination of both the smoky beef and the sweet melon in this deliciously refreshing salad not only helps to strengthen your red blood cells with the iron-rich beef, but the cantaloupe is packed with nutrients that have a positive impact on your body's immune system.
Metabolism Revolution: Lunch Part 1
Serves 1 | Prep time: 15 minutes | Total time: 20 minutes
INGREDIENTS MEAL MAPS A, B & C
4-ounce boneless sirloin steak, trimmed
Sea salt and freshly ground black pepper
Two 1/2-inch-thick crosswise slices red onion
1 tablespoon fresh lime juice
1 teaspoon xylitol
1/2 teaspoon smoked paprika
1/8 teaspoon crushed red pepper
3 cups salad greens
1 cup cantaloupe, peeled, seeded, and cut lengthwise into 1/4-inch-thick wedges
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint
DIRECTIONS
- Preheat a grill (or grill pan) to medium-high heat. Sprinkle the steak with salt and pepper; grill with the onion, turning the onion after about 4 minutes and steak after 7 minutes until meat is medium-rare or to the desired degree of doneness. Transfer the meat and onion to a cutting board; let rest 5 minutes before slicing the steak.
- Meanwhile, in a small bowl, whisk together the lime juice, xylitol, smoked paprika, and crushed red pepper. Set the dressing aside.
- Slice the steak. Arrange it on a plate with the salad greens, cantaloupe, grilled onions, cilantro, and mint. Drizzle with the dressing, and serve.
