YOUR SOLIN GENERATED RECIPE
Seared Steak Salad with Cherry Tomatoes and Mixed Greens
Pan-seared top sirloin strips served over a crisp bed of mixed greens and halved cherry tomatoes, finished with a drizzle of tangy balsamic and savory charred edges.
INGREDIENTS
6 ounces Top Sirloin Steak
2 cups Mixed Salad Greens
1/2 cup Cherry Tomatoes
1/4 medium Avocado
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Balsamic Vinegar
2 tablespoons Red Onion
PREPARATION
Season the steak generously with sea salt and cracked black pepper on both sides.
Heat a heavy-bottomed skillet over medium-high heat and add half of the olive oil.
Sear the steak for 3 to 4 minutes per side until it reaches your desired level of doneness.
Transfer the steak to a cutting board and let it rest for at least 5 minutes to keep it juicy.
While the steak rests, combine the mixed greens, halved cherry tomatoes, and thinly sliced red onion in a large salad bowl.
In a small jar or bowl, whisk together the remaining olive oil and balsamic vinegar.
Slice the rested steak against the grain into thin strips.
Arrange the steak and sliced avocado over the salad, drizzle with the dressing, and serve immediately.