Mustard Marinated Flank Steak and Arugula Salad

Steak:
1.5 pounds flank steak
3 Tbsp EVOO
2 garlic cloves, minced
2 Tbsp lemon juice
1 Tbsp honey dijon mustard
2 Tbsp coconut aminos (or soy sauce)
1/4 tsp cayenne pepper
1 1/2 tsp salt
1/2 tsp black pepper

Salad:
2 Tbsp EVOO
2 Tbsp lemon juice
1 tsp honey dijon mustard
1 Tbsp rice wine vinegar
1 small shallot, thinly sliced
Salt and pepper, pinch
4 cups arugula
1 cup halved cherry tomatoes

For the steak marinade: In a baking dish, add EVOO, garlic, lemon juice, mustard, coconut aminos, and cayenne and whisk to combine.  Set aside.  With a meat mallet, tenderize the steak by pounding it 30-40 times.  Season with salt and pepper.  Place tenderized steak in marinade and flip back and forth to evenly coat.  Cover and let marinate for 20 minutes at room temperature or up to 24 hours in the fridge.

For the salad dressing: In a small bowl, add EVOO, lemon juice, mustard, vinegar, shallot, salt and pepper.  Whisk to combine. 

Cook steak as desired, grill or pan fry.  Cook about 4-5 minutes per side.  Adjust timing to your desired level of doneness.  Let it rest for 10 minutes before slicing.  

In a large bowl, mix arugula and cherry tomatoes.  Drizzle with vinaigrette and mix.  Slice steak and place on top of salad.

No Bake Chocolate Cookies (higher protein)

 1/4 cup butter
3/4 cup sugar
1/3 cup maple syrup
5 Tbsp dutch processed cocoa powder
1/3 cup plus 2 Tbsp oat milk
2/3 cup creamy natural peanut butter
1 Tbsp vanilla
1/4 tsp salt
2 1/2 cups high protein old fashioned rolled oats (I use Kodiak brand)
1/2 cup semi sweet chocolate chips or chunks
Flaky salt

Chopped peanuts, if desired

In saucepan, over medium-low heat, add butter, sugar, maple syrup, cocoa powder, and oat milk.  Whisk, allowing butter to melt slowly, until there are no lumps, 1-2 minutes.  Continue to cook for about 8 minutes, whisking often.  Once the mixture is simmering, whisk constantly and cook for about 1 minute or until sugar is completely dissolved.  Reduce heat to low.  Add peanut butter and vanilla.  Whisk until smooth and combined.  Mixture should be thick and fudgy.  Remove from heat.  Add salt and oats, stirring vigorously until combined.  Mixture should be looser than cookie dough. It will set up in the freezer.  Set aside for about 5 minutes, allowing the oats to soak up some of the chocolate mixture.  Using a large spoon or cookie scoop, spoon mixture onto a parchment lined baking sheet.  Top with chocolate chips, pressing them into the surface of the cookies, and sprinkle with flaky salt (and peanuts if desired).  Transfer to the freezer for at least 30 minutes to set. Once the cookies have set, remove from baking sheet and store in airtight container in the refrigerator or freezer.