NUTRITION

SERVINGS

INGREDIENTS

5.2 ounces Flank Steak

1 tablespoon Peanut Flour

1/2 medium Avocado

1 cup Cherry Tomatoes

2 tablespoons Red Onion

1 teaspoon Avocado Oil

1 tablespoon Lime Juice

1 teaspoon Ginger Powder

1 teaspoon Garlic Powder

1/2 teaspoon Cayenne Pepper

Pinch of Sea Salt

PREPARATION

• 1

  Slice the flank steak against the grain into very thin, bite-sized strips.

• 2

  In a small mixing bowl, combine the peanut flour, ginger powder, garlic powder, cayenne pepper, and sea salt to create the Suya spice rub.

• 3

  Toss the beef strips in the spice mixture until every piece is thoroughly and evenly coated.

• 4

  Heat a grill pan or cast-iron skillet over medium-high heat and lightly coat with avocado oil.

• 5

  Place the beef strips in the pan in a single layer and sear for 2 to 3 minutes per side until deeply browned and slightly charred.

• 6

  While the beef is cooking, dice the avocado, halve the cherry tomatoes, and finely mince the red onion.

• 7

  In a medium bowl, toss the avocado, tomatoes, and onion with the fresh lime juice and a pinch of salt.

• 8

  Arrange the grilled beef on a plate alongside the fresh avocado tomato salad and serve immediately.