YOUR SOLIN GENERATED RECIPE
Seared Steak Salad with Crunchy Vegetables
Pan-seared flank steak sliced thin over a bed of crisp greens, colorful peppers, and radishes, finished with a bright lime-ginger vinaigrette.
INGREDIENTS
6 ounces Flank Steak
2 cups Mixed Greens
1/2 cup sliced Red Bell Pepper
1/2 cup sliced Cucumber
3 medium Radishes, sliced
2 teaspoons Extra Virgin Olive Oil
1 tablespoon Lime Juice
1 tablespoon Coconut Aminos
PREPARATION
Pat the flank steak dry with a paper towel and season both sides with salt and cracked black pepper.
Heat a cast-iron skillet over medium-high heat and lightly coat with a tiny bit of the olive oil.
Sear the steak for 4-5 minutes per side until it reaches your desired level of doneness.
Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes to keep it juicy.
While the steak rests, whisk together the remaining olive oil, lime juice, and coconut aminos in a small bowl to create the dressing.
In a large salad bowl, combine the mixed greens, sliced bell pepper, cucumber, and radishes.
Slice the rested steak thinly against the grain.
Arrange the steak slices over the vegetables, drizzle with the lime-ginger dressing, and serve immediately.