NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Grass-fed strip steak

0 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

2 cups Lacinato kale

0.5 cup Cherry tomatoes

2 whole Radishes

0.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Dijon mustard

0.25 tsp Garlic powder

PREPARATION

• 1

  Remove the strip steak from the refrigerator 20 minutes before cooking to bring it to room temperature, then pat it dry with paper towels.

• 2

  Season both sides of the steak evenly with sea salt and black pepper.

• 3

  Heat a cast-iron skillet over medium-high heat and add the avocado oil.

• 4

  Place the steak in the hot skillet and sear for 3-4 minutes per side for medium-rare, or until it reaches your desired doneness.

• 5

  Remove the steak from the pan and let it rest on a cutting board for at least 5-8 minutes before slicing against the grain.

• 6

  While the steak rests, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, and garlic powder in a large bowl.

• 7

  Add the chopped kale to the bowl and massage the leaves with your hands for 1-2 minutes until they become tender and dark green.

• 8

  Fold in the halved cherry tomatoes and sliced radishes.

• 9

  Slice the steak into strips and serve immediately over the prepared kale salad.