Avocado & Steak Salad
Ingredients
3 tbsps Extra Virgin Olive Oil (divided)
8 ozs Flank Steak
Sea Salt & Black Pepper (to taste)
8 leaves Romaine (chopped)
2 Tomato (quartered)
1/4 cup Red Onion (thinly sliced)
1 tbsp Lime Juice
1/2 tsp Dijon Mustard
1 Avocado (cubed)
1/4 cup Cilantro (roughly torn)
Directions
Heat a cast-iron skillet over medium-high heat. Add 1/3 of the oil. Dry the steak well and season with salt and pepper. Place the steak in the pan and cook for about 18 to 20 minutes, flipping once. The timing will depend on how thick your steak is and your desired doneness. Remove, let rest for 10 minutes, and then slice against the grain and set aside.
In a large bowl, add the romaine, tomato, and red onion.
In a small bowl combine the remaining olive oil, lime juice, and mustard and season to taste with salt and pepper. Drizzle the dressing over the salad and toss to combine. Divide onto plates and top with the avocado, cilantro, and steak. Enjoy!
Notes
Leftovers. Salad is best stored separate from the dressing. Keep in an airtight container for up to three days.
No Steak. Use chicken, bacon, tempeh, chickpeas, or lentils instead.
Serving Size. One serving is approximately 1 1/2 cups of salad with 4 ounces (113 grams) of steak.
