Sauteed Flank Steak with Arugula and Roasted Cauliflower and Tomatoes
180 Protocol Approved Recipe
submitted by Keri Hellige
10 oz lean ground beef (I used grass-fed/organic) or try turkey
1/3 cup spinach
1/4 cup white onions rough chopped
1/4 cup zucchini rough chopped
1 tablespoon Bragg’s Amino Acids
1 tablespoon garlic powder
NTM Salt and pepper to taste
Put fresh spinach into pan and add a tablespoon of water to quickly steam the spinach. Add to food processor. Add zucchini and onion and pulse/process veggies until very finely chopped. Add garlic powder to meat along with NTM salt and pepper to taste. Add veggie mixture to meat. Mix together with hands. Will be a little wet.
Form into 1 1/2 inch diameter meatballs. Makes about 8 meatballs. In a med-hot pan, add the meatballs. Let them sear on one side. While searing, drizzle a small amount of amino acids onto the top of each ball. Add 2 tablespoons of water to pan to create steam.
Once meatballs have browned on one side, carefully roll them over so they can begin to brown on the other side. Put a lid on them and cook until done, approx. 6 more minutes. Serves 2.
Enjoy!
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