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. 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.