NUTRITION

SERVINGS

INGREDIENTS

6 oz eye fillet steak

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

2 cup mixed salad greens

0.5 cup cucumber

0.5 cup cherry tomatoes

0.25 cup red onion

0.25 cup fresh cilantro

0.25 cup fresh mint

1 tbsp lime juice

1 tbsp fish sauce

1 tbsp coconut aminos

1 tsp sesame oil

0.5 tsp red chili flakes

0.5 oz crushed peanuts

PREPARATION

• 1

  Pat the eye fillet dry with a paper towel and season both sides evenly with sea salt and black pepper.

• 2

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

• 3

  Sear the steak for approximately 3-4 minutes per side for medium-rare, then transfer to a plate to rest for at least 5 minutes.

• 4

  While the beef rests, whisk together the lime juice, fish sauce, coconut aminos, sesame oil, and red chili flakes in a small bowl to create the dressing.

• 5

  In a large mixing bowl, combine the mixed greens, sliced cucumber, halved cherry tomatoes, thinly sliced red onion, cilantro, and mint leaves.

• 6

  Drizzle half of the prepared dressing over the salad and toss gently to coat the leaves.

• 7

  Thinly slice the rested eye fillet against the grain and arrange the slices over the salad.

• 8

  Top with the remaining dressing and garnish with crushed peanuts for a final crunch.