Strip Steak With Lemony Coconut Cream & Arugula Salad
4 servings
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Cooking tools:
- Grill
- Tongs
- Whisk
- Blender
- Kitchen scale
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring spoon
- Refrigerator
- Plate
- Airtight container
Ingredients
- 16 oz New York strip steak
- u00bd tsp sea salt, for the steak
- 1 tbsp extra-virgin olive oil
- u00bd tsp coarse ground black pepper, divided
- u00bd tsp granulated garlic powder
- 1 cup canned coconut cream, refrigerated
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- u00bc tsp sea salt, for the lemon cream
- 4 cups arugula leaves
- 1 cup cherry tomatoes, halved
- 2 tbsp hemp seeds
- 4 tbsp red wine vinegar
- 1 tbsp shallots, chopped
- u00bc tsp sea salt
- u00bc tsp ground black pepper
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