This striploin steak salad is the perfect way to get the right mix of protein and veggies! Juicy steak over crunchy fresh salad drizzled with a delicious dressing!
- striploin steak (select grass-fed for an extra healthy option)
- 2 Tbsp butter
- 2 cloves garlic
- 1 hand full thyme strings
- 1 head romaine lettuce
- 1 large avocado
- 12 cherry or grape tomatoes
- 1/4 red onion
- 1 hand full fresh cilantro leaves
- 2 Tbsp olive oil
- 1-2 Tbsp balsamic reduction
Remove steak from fridge at least 30 minutes before cooking. Better 1 hour to get to room temperature.
Generously salt and pepper steak on both sides.
Heat pan over medium heat until smoking hot.
Add a splash of avocado oil or other high smoke point oil, then carefully place steak in pan.
Sear steak 2-4 minutes on each side. Right after turning the steak, add butter, crushed garlic and thyme strings and baste steak with the melted butter.
Remove steak from pan and place on a wooden board to rest 5-10 minutes.
In the meantime prepare salad. Wash and chop romaine lettuce, peel and slice avocado, de-stalk cilantro, peel and slice red onion and wash tomatoes. Add all salad ingredients to a big salad bowl. Add olive oil and balsamic reduction to everything.
Cut steak against the grain into thick stripes and place on salad. Enjoy!