Celery assists food digestion helping keep the body’s alkaline harmony, although having fairly sweet potato having a body fat (there’s essential olive oil within the dressing up) means process its beta-carotene advantages.
2 beef strip loin steaks, trimmed of visible fat (each 1 in. thick, 250 g/8 oz.) Tip: For added flavour, rub with smoked paprika and thyme before grilling.
1/4 cup (60 mL) chopped red onion
2 cups (500 mL) baby spinach leaves
1 large sweet potato, peeled and cubed
8 baby potatoes, halved
1/2 sweet yellow pepper, diced
1 rib celery, chopped
Potato Salad Dressing:
• 1 Tbsp (15 mL) extra virgin olive oil
• 1 Tbsp (15 mL) fresh lime juice
• Pinch of smoked or sweet paprika
• Pinch of dried thyme
- In a large bowl, combine dressing ingredients; set aside. Boil sweet and baby potatoes until tender, 8 to 10 minutes.
- Meanwhile, place steaks on a greased grill over medium-high heat close lid and grill, turning once, until cooked to your liking (6 to 8 minutes for medium-rare).
- Let stand for 5 minutes on a cutting board thinly slice against the grain.
- Reduce grill heat to medium; thread tomatoes onto skewers and grill, turning once, until lightly charred, a couple of minutes.
- To the salad dressing bowl, add drained warm potatoes, yellow pepper, celery, onion and spinach, stirring gently to coat and wilt spinach leaves. Divide salad, steak slices and tomato skewers among 4 plates.
Serves four. Per serving: 344 calories, 30 g protein, 9 g fat (3 g saturated fat), 37 g carbohydrates, 5 g fibre, 55 mg cholesterol, 115 mg sodium