INGREDIENTS: (All Organic)

• 1 LB Grass Fed Flank Steak
• 2 Cups Cremini Mushrooms
• 10 Sage Leaves
• 2 CUPS Spinach
• 2 CUPS Arugula
• 4 TBSP grass fed butter
• Himalayan Salt / Cracked Pepper

PREPARATION:

• Season the steak with salt/pepper and broil, sauté or grill until medium rare.
• Thinly slice at a 45 degree angle to give thin but broad cuts.
• In a large sauce pan, melt butter over low heat with the sage leaves until it begins to bubble then remove the sage leaves.  Slice mushrooms thinly, add to the butter and sauté for 4-5min or until tender.
• Arrange spinach and arugula onto a plate and place the sliced steak on top in a staggered pattern.
• Drizzle the mushroom butter and mushrooms over the steak and greens. Serve Immediately.