3 Tbsp coconut aminos (or soy sauce if you aren’t paleo)
2 Tbsp honey
½ teaspoon freshly ground black pepper
Combine all the marinade ingredients, and put in a large freezer bag.
Score the steak with ¼ inch deep cuts about an inch apart, across the grain of the meat, then place in the freezer bag and coat the steak with marinade. Seal the bag, place it in a bowl, and chill in the fridge for 1-2 hours, or up to overnight.
Remove the steak, sprinkle generously on both sides with coarse sea salt and fresh ground pepper.
Grill the steak for 4-6 minutes on each side on a hot grill, or broil in the oven on high for 4-6 minutes per side
Remove the steak from the grill/oven, place on a cutting board and cover with aluminum foil to rest for 10 minutes.
Slice thinly, against the grain and as a slight diagonal to make wider slices.
1 large or 2 small peaches, chopped
1 avocado, diced
1 large yellow tomato, chopped
¾ cup blueberries
1 cup purple cabbage, chopped
¼ cup pumpkin seeds
8 cups of spinach or mixed greens
Asian marinated flank steak and Green Goddess dressing for serving
½ of a large avocado
¼ cup loosely packed cilantro (a.k.a. coriander)
2 cloves of garlic
½ inch cube of fresh ginger
3 Tbsp lime juice
2 Tbsp olive oil
2 Tbsp apple cider or white wine vinegar
3-4 Tbsp water, or enough to thin it out
Put all the ingredients minus the water into a food processer, or use an immersion blender to blend it until smooth
Add water 1-2 Tablespoons at a time until you get a pourable consistency.