Steak salad

60g - Grapefruit (only the meat, no skin)
200g - Pineapple (diced)
70g - Tomato (diced)
100g - Zucchini (diced)
40g - Arugula (cut, including stalks)
60g - Rainbow chard (cut, including stalks)
140g - Rump steak (grass fed, antibiotics free)
1/2tbsp - Coconut oil
Spices: Cumin, Garlic, Cayenne

Calories: 414 | Carbs: 41 | Fat: 13 | Protein: 37 | Fiber: 9

I cut a lot more meat then I used in this dinner. I used about 1 1/2 tbsp. of coconut oil. I cut off most of the fat and then seared the seasoned meat on both sides for about 30 seconds. After that I slow cooked the meat in the skillet with the lid on. This way I got a very nice sauce.

I cut a fresh pineapple (put the rest in to Tupperware for the next few meals) and pealed, then skinned, a grapefruit so I only had the meat of the grapefruit. I washed, sliced, and diced the rest of the vegetables. I mixed it all up and then cut the meat. Once everything was in the bowl I poured some of the sauce over it.

I was stuffed after this meal, and I was surprised that it only had 414 calories. The taste was amazing. Sour from the grapefruit, sweet from the pineapple and tomato, bitter from the greens, and the spices in the sauce. Finger licking good!