NUTRITION

SERVINGS

INGREDIENTS

6 oz top sirloin steak

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

2 cup mixed greens

0.5 cup cherry tomatoes

0.5 cup cucumber

2 tbsp red onion

1 tbsp extra virgin olive oil

1 tbsp balsamic vinegar

1 tsp dion mustard

0.25 tsp dried oregano

PREPARATION

• 1

  Remove the steak from the refrigerator 20 minutes before cooking to bring it to room temperature.

• 2

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

• 3

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

• 4

  Grill the steak for 4-5 minutes per side for medium-rare, or until it reaches your desired level of doneness.

• 5

  Transfer the steak to a cutting board and let it rest for at least 5-10 minutes to lock in the juices.

• 6

  In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, and dried oregano to create the vinaigrette.

• 7

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

• 8

  Slice the rested steak against the grain into thin strips.

• 9

  Arrange the steak strips over the salad and drizzle the balsamic vinaigrette over the top just before serving.