INGREDIENTS
SALAD:
- 6-7 cups organic spring mix
- 2 medium organic vine ripened tomatoes (sliced into quarters or so)
- ½ cup organic cherry tomatoes (sliced in half)
- ½ large organic English cucumber (cubed)
- 3 green onions (chopped)
- ½ avocado (sliced) (if you choose)
DRESSING/CHIMICHURRI:
- 1 ½ cups organic fresh oregano
- 1 handful organic fresh basil
- 2 sprigs organic fresh dill
- 8 cloves organic garlic
- 1/3 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons red wine vinegar
- 1 teaspoon red pepper flakes
- Splash organic agave
- Sea salt and fresh ground black pepper to taste
STEAK:
- 1-pound organic grass-fed steak
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon red pepper flakes
- 1 teaspoon dried organic basil
- 1 tablespoon avocado oil
INSTRUCTIONS
- Wash and dry all of the herbs for the chimichurri.
- Then, put the oregano, basil, dill, garlic, olive oil, balsamic, red wine vinegar, red pepper flakes, agave, salt and pepper into a blender. Puree until smooth. Set aside.
- Bring the steak to room temperature.
- Season the steak on both sides with the pepper, red pepper flakes, and basil on both sides. Put the sale on right before you cook the steak.
- Wash, chop and slice the cucumbers, tomatoes, onions and avocado.
- Place the lettuce in a large bamboo salad bowl. Top the salad with the cucumbers, tomatoes, onions and avocado.
- Heat a medium sized cast iron skillet to medium-high heat.
- Once heated, add the avocado oil.
- Once heated, put salt on each side of the steak. Then, place the steak in the cast iron skillet. Cook on each side for a 3-5 minutes depending no high rare or well done you like your steak.
- Remove from heat once cooked. Let sit for 5 minutes and then slice.
- Top the salad with a little bit of vinegar and then, add the steak.
- Top with the chimichurri sauce. Toss and enjoy.
