NUTRITION

SERVINGS

INGREDIENTS

10.5 oz Ribeye steak

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

1 cup Cherry tomatoes

0.25 cup Red onion

0.25 whole Avocado

1 tbsp Lime juice

1 tsp Extra virgin olive oil

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and place a heavy cast-iron skillet inside to heat.

• 2

  Pat the ribeye steak completely dry with paper towels and season both sides with sea salt and black pepper.

• 3

  Carefully remove the hot skillet from the oven, place it on the stovetop over high heat, and add the olive oil.

• 4

  Sear the steak for 2 to 3 minutes on each side until a deep brown crust forms.

• 5

  Transfer the skillet back into the oven and roast for 5 to 8 minutes, or until the internal temperature reaches 130°F for medium-rare.

• 6

  Remove the steak from the skillet and let it rest on a cutting board for 10 minutes.

• 7

  While the steak rests, halve the cherry tomatoes, finely dice the red onion, and cube the avocado.

• 8

  In a bowl, toss the tomatoes, onion, and avocado with lime juice, extra virgin olive oil, and chopped cilantro.

• 9

  Slice the rested ribeye against the grain and serve immediately alongside the zesty tomato avocado salad.