Kasa Yoga Recipes:

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Flank Steak Dinner

By Dara Akdamar, Kasa Yoga's Certified Nutritional Health Coach

I love making this dinner for my family for many reasons. Not only is it extremely easy, it makes enough for leftovers for the following day.

 

If possible it is always best to buy grass-fed beef. The fat in grass-fed beef is higher in the anti-inflammatory Omega 3. Conventional meats are the complete opposite. This type of beef has a much higher proportion of Omega 6 which is inflammatory. For more information on this a good read is The Omnivore's Dilemma. Sweet potatoes are not only tasty and delicious, they are filled with an amazing amount of vitamin A, and C. Both A and C vitamins increase

gut healthy and improve immunity. Sweet peas.... well are just so darn good with sweet potatoes, not only in flavor, but also give your immunity another boost with 

vitamins C and E and a really great source of zinc. So enjoy this meal and feel good about every bite! 

INGREDIENTS

  • 2 x 1 lb. flank steaks (2 lbs. total)

  • ⅔ cup organic mayonnaise

  • ½ cup horseradish

  • 1½ tsp minced garlic

  • Salt and pepper to taste

  • ½ cup chopped fresh flat-leafed parsley

  • 3 lb sweet potatoes, peeled and cut into 1-inch cubes

  • 1 ½ cups coconut milk

  • ½ cup ghee butter, divided

  • 1 ½ tsp coconut palm sugar

  • 1 (16 oz) pkg frozen green peas


* I really like My Family's  Steak seasoning on this recipe- It has organic ingredients and can be found at Central Market near the meat department.

DIRECTIONS

  1. Preheat broiler. Place steak on a lightly greased large rimmed baking sheet. Sprinkle lightly with salt and pepper.

  2. Broil 8 to 10 minutes or to desired doneness. Let stand 5 minutes before slicing across the grain

  3. Combine mayo, horseradish, garlic and desired salt and pepper to taste. Spoon over steak and sprinkle with parsley.

  4. Bring potatoes and water to cover in a large pot. Reduce heat to medium-low; cover and cook 7 minutes or until tender. 

  5. Drain potatoes, and return to pan. Add milk, ¼ cup ghee butter, palm sugar and desired amount of salt. Beat with a electric mixer at medium speed until smooth. Note: I like mine a little less soup, so add coconut milk as needed for your desired texture and I like to use a potato masher instead of an electric mixer. 

  6. Cook peas according to package directions: toss with ¼ cup ghee butter and salt and pepper to taste