HANGAR STEAK SALAD HEALTHY STYLE

As we celebrate the holidays, let's do it eating healthy. Cooking right for diabetics and people with hypertension. I vowed that onward this blog will be as healthy as can be. Cooking simple, and as natural as we can. Did you check your blood sugar? How about your blood pressure? Let's try and maintain a good BP, 130 and below/90 and below. Well lower than that, of course. I just took the high figures for those that are around those numbers. Diet and exercise helps. Less stress don't delve in the non important issues in life. If you can focus on what you need to do to survive, and understand that all kinds of negative issues arise throughout the day, you'll be OK. Nothing is easy, you know it. So always take a deep breath, try not to stress the small stuff. Traffic? Bosses? Kids? Neighbors? Just don't let that get your BP running high. Love yourselves. Seriously.

So if you can, go to the market and get a pound of a hangar steak, or some flap. Or some flank. And we'll marinate it in some natural ingredients.

INGREDIENTS Serves 2

1 lb. of hangar steak or other

1/2 cup organic apple juice

1/4 cup apple cider vinegar

1 tbsp. tamari soy sauce

1 tsp. sesame oil

1/2 tsp. salt

1/2 tsp. white pepper

2 cloves crushed garlic

1/4 inch smashed ginger

1 tbsp. minced green onion

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1 small head of green leaf lettuce cut in half, leaves pulled apart, rinsed of all grit

2 medium tomatoes, sliced thin

1 cup black pitted olives rinsed and drained

1/2 cup of canned water chestnuts chopped

2 cups of shredded mozzarella cheese

1 cup of grated Parmesan cheese

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1 cup ume vinegar

1/3 cup apple juice

2 tbsp. olive oil

1/4 tsp. minced ginger

1 clove garlic chopped

1 dash salt and white pepper

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DIRECTIONS

Take the steak and let it sit at room temperature for a few minutes. Then mix all of the ingredients from the apple juice to the green onions in a stainless steel mixing bowl or glass bowl. 

Place steak in the marinade, turn occasionally to coat well. Let sit at room temperature in marinade for about 20 minutes.

Meantime, prep the vegetables from the lettuce to the water chestnuts. Divide vegetables on two separate dinner plates. Spread the mozzarella and Parmesan cheese over vegetables.

Also prep the salad dressing, mix the ume vinegar to the white pepper in a small bowl, set aside.

Heat up a charcoal or gas grill and grill the steak to your liking. If you do not have a grill, use your oven or broiler. If you don't have that, pan sear the steak.

Once steak is cooked, let it sit on a cutting board for about 5 minutes. Slice across the grain into 1/8" slices. Divide cuts onto the salads. Enjoy.

RA SUSHI Las Vegas