Iron Packed Steak Salad

Steak Salad Recipe

Ingredients:

1 lb ribeye boneless steak

5 oz baby red butter lettuce

9 oz cherry tomatoes

1/2 cucumber, sliced

vegan caesar dressing

2 avocados, sliced

2tbsp dry chimichurri rub

olive oil

salt and pepper, to taste

Instructions:

• Prepare steak for cooking. Sit steak out for 30 min and pat dry.

• Wash vegetables. Place washed tomatoes in glass baking tray, drizzle olive oil and season with a 2-3 pinches of salt and pepper.

• Put tomatoes in oven. Cook for 25-30 min on 400 F til soft burst.

• Place steak on non-stick skillet on cold plan. Transfer to stove and turn on high temperature. Begin cold sear. No oil!

• Heat for 2 min on each side. Flip and reduce to medium, for 2 min more each side. Cook for 2 min more on each side.

• Check steak temperature for 140-150F, medium to medium well.

• Remove steak from heat and rest 5min.. Cut into slices against the grain.

• Assemble vegetables except, tomatoes on plate. Pour dressing. Place meat on top. Dress tomatoes on the side. Then Serve.