Content Library Recipes Steak and Veggie Bowl

Steak and Veggie Bowl

4 Prep time: 20 min + 30 min to marinate Cook time: 45 min

I always crave a meal that’s fresh, balanced, and satisfying—and this recipe definitely delivers. Tender, marinated beef paired with veggies and a zesty kick of lemon. It’s a hearty yet wholesome dish that feels indulgent while being simple enough to whip up on a busy day. It’s the perfect way to reset while still enjoying something hearty and delicious!

You can enjoy this dish, and others like it, in the 10-Day Detox—my proven program for helping you eliminate cravings, reclaim your health, and feel better than you have in years… in just 10 days!

Steak and Veggie Bowl

Ingredients

Steak and Veggie Bowl

  • ¼ cup avocado oil
  • ¼ cup red wine vinegar
  • 3 ½ tablespoons lemon juice 
  • 1 tablespoon Dijon
  • ¼ teaspoon chili flakes 
  • 1 teaspoon sea salt
  • 1 (1 to 1 ½ pounds) grass-fed beef tenderloin
  • 2 ½ tablespoons coconut oil or ghee
  • 1 medium sweet onion, chopped (about 1 ¼ cups)
  • 2 ½ tablespoons finely chopped fresh thyme
  • 2 ½ teaspoons pressed garlic
  • 1 medium zucchini, sliced into rounds (about 1 ½ cups)
  • Zest of 1 lemon
  • 4 cups loosely packed baby spinach
  • 4 cups chopped loosely packed baby arugula
  • Fresh ground pepper to taste

Method

Step 1

Create marinade by mixing the avocado oil, red wine vinegar, 2 tablespoons lemon juice, Dijon, chili flakes, and ¼ teaspoon sea salt.

Step 2

Marinate meat for 30 minutes. Towards the end of marinating, preheat oven to 300°F

Step 3

Put tenderloin onto a baking sheet and into the oven for 35 minutes for medium doneness. Remove from oven and let rest, covered, for 5 to 8 minutes, then cut into very thin slices. Steak should be very tender.

Step 4

In a large sauté pan over medium-high heat, melt coconut oil or ghee then add onions and cook for 5 minutes. Stir occasionally to prevent burning.

Step 5

Add remaining 1 ½ teaspoons sea salt, thyme, and garlic, stir well for 1 minute. Add zucchini and stir for 2 minutes; zucchini should stay firm.

Step 6

Still over medium-high heat, add steak into the pan and keep stirring to avoid overcooking. Add the remaining 1 ½ tablespoons lemon juice and all of the lemon zest and continue cooking and stirring for 2 more minutes. Add more salt to taste, if desired.

Step 7

Reduce heat to low and fold baby spinach through, add 2 cups at a time if the pan is full to allow it to wilt. Once all spinach is incorporated, remove from heat.

Step 8

Separate into four bowls and top each with 1 cup of chopped arugula. Enjoy right away.

Nutritional analysis:

Calories: 351, Total Fat: 28g, Saturated Fat: 10g, Cholesterol: 18mg,  Fiber: 4g, Protein: 13g, Carbohydrates: 14g, Sodium: 722mg, Sugars: 0g, Net Carbs: 10g

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