For people with no dietary restrictions I would reccomend a very fatty chuck roast, un-gently massage in a more-than-enough ammount of salt and add your favorite seasoning such as Montreal, hit and slap the meat. Next, prep a pan on high heat. After the pan reaches high heat add som butter and completely sear every side of the steak very quickly. Now the outside is cooked but the inside is raw, so cook at 250F for 2 to 3 hours depending on thickness. Once done, slice steak with fork and knife then serve on top of the spinach.
For Gluten Free Vegans I reccomend cutting a lemon in half and squezing both halves into a bowl until all juices are expelled. Remove seeds from juice. Add 1/3rd a cup of honey, 1 tablespoon soy sauce, and 2 teasp crushed ginger (you can buy it in jars or tubes). Mix rigourously. Cut either some cherry tomatoes in half or a larger tomato in eighths, then place the tomatoe over spinach and add the dressing a little bit at a time over top.
For people with no dietary restrictions I would reccomend a very fatty chuck roast, un-gently massage in a more-than-enough ammount of salt and add your favorite seasoning such as Montreal, hit and slap the meat. Next, prep a pan on high heat. After the pan reaches high heat add som butter and completely sear every side of the steak very quickly. Now the outside is cooked but the inside is raw, so cook at 250F for 2 to 3 hours depending on thickness. Once done, slice steak with fork and knife then serve on top of the spinach.
For Gluten Free Vegans I reccomend cutting a lemon in half and squezing both halves into a bowl until all juices are expelled. Remove seeds from juice. Add 1/3rd a cup of honey, 1 tablespoon soy sauce, and 2 teasp crushed ginger (you can buy it in jars or tubes). Mix rigourously. Cut either some cherry tomatoes in half or a larger tomato in eighths, then place the tomatoe over spinach and add the dressing a little bit at a time over top.