Fancy Fridge Find #1

I feel like I'm on a cooking show sometimes. My favorites are Top Chef, Chopped, Cutthroat Kitchen and Master Chef [Junior](... so cute!). This feeling, typically occurs when I've grocery shopped the produce sale on FreshDirect. I love to save money, I love trying new foods, and I love a challenge. So, I played a game which I will call.... "Fancy Fridge Finds"!

I had so many veggies from my last delivery that I needed to utilize ASAP (the truth is: utilize everything, waste NOTHING -- being paleo is expensive), so I decided on a BANGIN' salad. I found jicama, beets, cilantro, avocado, red onion, spring greens mix and brussel sprouts.

Not only did I find those gems... but I had some filet mignon calling my name! I got this sick deal on Gilt City with American Farmer's Network. They sell 100% grass-fed, USDA Certified organic steaks, beef, chicken & more. Again, I can't resist a deal.

Put that all together, and voila! This is what happened:

Steak Ingredients
2 6 oz, 2 inch thick filet mignon
2 tbsp ghee
1/4 tsp kosher salt
1/4 tsp black pepper

Salad Ingredients
3 handfuls spring mix
1/2 cup jicama, diced
1/2 cup roasted beets, diced
1/4 cup red onions, chopped
1/4 cup cilantro, chopped
1/4 cup toasted sunflower seeds

Brussel Sprout "Croutons" Ingredients
1/2 lb brussel sprouts (cut in half from top to bottom)
1 1/2 tbsp olive oil
1/2 tsp sea salt
1/4 tsp ground black pepper

Salad Dressing Ingredients
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp dijon mustard

Preparation

1. Rinse steaks with water and pat dry. Let them sit out on the counter for 20 minutes until they are at room temperature.
2. Preheat oven to 400 degrees.
3. Put brussel sprout halves into a large ziplock bag with olive oil, salt and pepper.
4. Shake up the bag to ensure all brussel sprouts are coated.
5. Put brussel sprouts on a cookie tin cut-side down.
6. Bake brussel sprout "croutons" for 30 minutes.
7. After 30 minutes, remove brussel sprouts from oven and set aside to cool.
8. Turn oven heat up to 425 degrees.
9. Heat cast iron skillet with ghee.
10. Prepare all salad vegetable ingredients and top the salad greens in the salad bowl.
11. Add steaks to skillet with ghee and cook for 4 minutes.
12. At 4 minutes, flip steaks and pop them in the oven for 5-7 minutes. 5 minutes for rare, 6 minutes for medium rare, and 7 minutes for medium well.
13. Remove from oven and transfer steaks off of skillet (to avoid overcooking) onto a clean plate.
14. Cover the plate with aluminum foil for 5 minutes.
15. Add your salad dressing ingredients into the food processor and blend until creamy.
16. Toss dressing, sunflower seeds, brussel sprout "croutons" and salad veggies all together.
17. Cut steak and add to salad.
18. Serve. Eat. Enjoy!