NUTRITION

SERVINGS

INGREDIENTS

5 oz Top sirloin steak

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

2 cup Mixed greens

0.5 cup Cherry tomatoes

0.5 cup Cucumber

2 tbsp Red onion

1 oz Blue cheese

1 tsp Extra virgin olive oil

1 tbsp Balsamic vinegar

0.5 tsp Dijon mustard

PREPARATION

• 1

  Remove the top sirloin steak from the refrigerator 20 minutes before cooking to reach room temperature.

• 2

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

• 3

  Heat the avocado oil in a cast-iron skillet over medium-high heat until it begins to shimmer.

• 4

  Carefully place the steak in the hot skillet and sear for 4 minutes per side for a perfect medium-rare finish.

• 5

  Transfer the steak to a clean cutting board and allow it to rest for 10 minutes to lock in the juices.

• 6

  While the steak rests, whisk together the extra virgin olive oil, balsamic vinegar, and Dijon mustard in a small jar.

• 7

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

• 8

  Drizzle the dressing over the vegetables and toss gently to ensure everything is lightly coated.

• 9

  Slice the rested steak against the grain and arrange it over the salad, finishing with a sprinkle of blue cheese.