Low Histamine Steak and Arugula Salad
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Learn more āIngredients
4 servings
For the steak
- 1 Ā½ lb strip steak (about 1 inch thick)
Ingredient noteHistamine levels rise the longer meat sits after butchering. Buy beef as fresh as possible, ideally flash-frozen, and cook it promptly.
- 1 tbsp olive oil
- 1 tsp fine sea salt
- Ā½ tsp ground ginger
Ingredient noteSmall amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe only uses about 1/8 teaspoon per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
- Ā¼ tsp ground turmeric
For the dressing
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tsp honey
- 1 small clove garlic, finely grated
- Ā¼ tsp fine sea salt
For the salad
- 5 oz baby arugula
- 4 radishes, thinly sliced
- 1 small fennel bulb, cored and very thinly shaved
- Ā¼ cup fresh flat-leaf parsley leaves
For serving
- 1 lemon, cut into wedges (optional)
Can be omittedlemon
Instructions
- 1
Pat the steak dry with paper towels. In a small bowl, stir together the salt, ginger, and turmeric, then rub the mixture evenly over both sides of the steak. Let the steak rest at room temperature for 5 minutes while you prepare the dressing and salad.
- 2
Whisk together the olive oil, apple cider vinegar, honey, grated garlic, and salt in a small bowl until the dressing is smooth and slightly emulsified. Set aside.
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