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SERVES 4
I LIKE THIS RECIPE BECAUSE ... flank steak is economical and tastes fab. My tip with this recipe is to marinade the steak in a plastic bag for at least an hour before you cook - then it's an express salad that tastes awesome! With the steak being marinaded in a bag, there is less washing up too ... remember Its Simple!
INGREDIENTS

2 x 1 75g flank steaks sliced
4 tablespoons smoked paprika
2 tablespoons nutmeg
2 tablespoons coconut oil (for the bag)
1 teaspoon white pepper
1/4 teaspoon salt
160 g spinach leaves, washed and drained
16 cherry tomatoes washed and sliced in half
1 teaspoon butter.
4 tablespoons blue cheese

METHOD
1. In a plastic bag, i.e. freezer bag, place the chopped steak and sprinkle over the paprika and nutmeg - these two flavours are heavenly in this salad. Drizzle in the coconut oil , season with white peppper salt and garlic granules. Then shake to cover the sliced steak. Chill in the fridge for at least an hour.
2. Line a medium sized salad bowl with the spinach leaves. Chop the tomatoes and celery and add to the bowl.
3. After an hour, empty the bag into a skillet and place on a medium heat. You may need to add a further tablespoon of coconut oil. Cook for 2-3 minutes on either side or until cooked to your own liking.
4. Place the butter and blue cheese in a separate pan. Stir briefly to combine and then let the mixture melt.
5. Put the cooked chopped steak on top of the salad. Pour the blue cheese on top. Delich!

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