Servings: 4 Prep: 5 min Cook: 15 mins Total: 20 mins
This is a quick little warm salad, but one which is BURSTING with flavor!
I had made a sweet and spicy tomato jam, which comes from an old recipe of my youth. I wanted to use it for something simple and tasty, and came up with this salad.
This is one of those salads that falls under the “warm salad” category, which I love so much. I should point out some differences between the actual recipe and photos, from what I would normally do in my personal life. Being a busy guy, it’s quite common for me to throw stuff in a pan with virtually no regard to “looks”. This is a salad that can be quick and tasty, but is also quick to lose its aesthetic charm, when done in the “quick and dirty” fashion in which so many of my warm salads are actually made.
What I would REALLY do, on a busy day, is heat up some coconut oil in a large sauté pan. I would throw in some cauliflower florets and season them with salt and pepper. They would sauté in the pan, while I take some beef and cut it into cubes. I would season the cubes with salt, pepper and some cumin, just to tie it together. At this point, I’d add the cubed beef to the hot pan with the cauliflower and let it brown on one side. Then, I’d toss it around once to let it sear on a different side. While this is all happening in the pan, I’d take a large salad bowl and put some baby spinach into it, with a big spoonful of tomato jam. Then, I’d make sure the cauliflower and beef were cooked. If they are cooked through, I’d throw them, hot, into the salad bowl. Then, I’d toss all the ingredients together, resulting in a wilted spinach salad, BRIMMING with flavor!
Or, you can also roast it and compose it, like the recipe states. Either way, it’s a good thing!
Spiced Ginger Steak Salad with CauliflowerPrint Rate
- 2 tbsp coconut oil divided
- 1 head small cauliflower cut into florets
- 1 tsp turmeric ground
- 1 1/2 lb beef flank cut into 4 portions
- 1 tsp cumin seed ground
- 1/2 cup sweet and spicy tomato jam
- 4 cups baby spinach washed and stems removed
- salt and pepper to taste
- Pre-heat oven to 400 F.
- Toss your cauliflower florets in a bowl with salt, pepper, turmeric and coconut oil (any lightly flavored oil will do). Place your cauliflower on a baking tray into the oven, to roast for about 12 minutes. Keep an eye on it. Perform the following steps while the cauliflower roasts. However, once it is soft, remove it and keep it warm.
- Pre-heat a large sauté pan (or a grill) over medium-high heat.
- Season your beef with salt, pepper and cumin.
- Add your oil to the pan (or brush a grill with oil). Once the oil ripples, place your beef into the pan to sear. Turn the heat down to medium-low and allow it to continue cooking for about 5 minutes on one side.
- Flip the beef and let it cook for about 5 more minutes on the other side. Remove the pan from the heat and let it sit for about 5 more minutes, to rest.
- In a large salad bowl, add your spinach, tomato jam and a little salt and pepper.
- Add your warm cauliflower to the bowl. Toss the ingredients and divide between 4 plates.
- Slice your flank steak into thin strips, against the grain, and stagger the pieces around the salad.
- Serve warm!
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