Every week I go to the Green City Market. In the summer, I usually go twice! This year, there was a new vendor in town: American Pride Microfarms. He grows a ton of microgreens, which are basically tiny broccoli, kale, amaranth, sunflower sprouts. The list is endless. According to Brad at American Pride Microfarms, they’re 4-40x more nutritious than the full grown plant. Brad is awesome too. You can even get him to sharpen your knives if you actually remember to bring them to the market. It took me nearly 3 months to bring my knives but they’re chopping like brand new knives now.

I marinated this steak with dijon mustard, balsamic vinegar, olive oil, and garlic and gave a bite to my roommate and she made it herself the very next day. Serve it over the delicious microgreens and you’ve got tons of flavor packed into your bite.

Serves: 2

Hands-on time: 15 minutes

Total Time: 2 hours 15 minutes

Gluten free, dairy free, soy free

Ingredients

3 cups microgreens or other greens

1 lb flank steak

3 tbsp olive oil

1 tbsp balsamic vinegar

1 tbsp Dijon mustard

2 cloves of garlic, minced

Red and yellow bell peppers

½ red onion

Salt and pepper

2 tbsp cilantro

Directions

1. Combine the olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt and pepper together in a glass tupperware or large zip lock bag. Seal the bag and shake until well combined. Add the flank steak and refrigerate for at least 4 hours up to 24 hours.
2. Chop the red onion and bell peppers.
3. Remove the flank steak from the refrigerator 20 minutes prior to cooking. Slice the flank steak into thin strips.
4. Heat the skillet to medium high heat and drizzle with olive oil or cooking spray. Add the flank steak to the skillet and cook 2-3 minutes on each side or until cooked to your liking.
5. Add chopped onions and peppers and remaining leftover marinade.
6. Place 1.5 cups of microgreens on each plate. Add steak, onions, and bell peppers.
7. Chop cilantro and sprinkle on salad.
8. Enjoy!