INGREDIENTS
SALAD:
- Sea salt and fresh ground black pepper to taste
- 6-7 handfuls of organic spring mix lettuce
- 4-5 organic pasture raised eggs (to be soft boiled)
- 2 organic vine ripened tomatoes (sliced)
- ½ organic cucumber (sliced)
- 1 15 ounce can hearts of palm (sliced)
- ¼ cup green or mixed olives
- 4 small organic radishes sliced
- 1 avocado (chopped)
- ¼ cup organic pepperoncinis (sliced)
- ½ red onion (sliced)
- ½ cup organic cold pressed extra virgin olive oil
- ¼ cup red wine vinegar
- 1 tablespoon oregano
- 1 tablespoon balsamic vinegar
HORSERADISH DRESSING:
- ½ – ¾ cup organic primal kitchen mayo
- ¼ cup grated horseradish
- 1 tsp organic dijon mustard
- 1 tablespoon red wine vinegar
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 2 teaspoons organic chives
- 1 teaspoon organic dried basil
STEAK:
- 1-pound organic grass-fed steak
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon avocado oil
INSTRUCTIONS
- Slice the red onions and marinate in the olive oil, red wine vinegar, balsamic vinegar and oregano for 10 hours or so.
- Pour enough water into a saucepan to cover eggs if they were to be inserted into the pot. Bring the water to a boil. Leave the eggs in the fridge until the water is boiling.
- Season the steak with the pepper and set aside until the steak is at room temp.
- In the meantime, grate the horseradish. Then, mix the horseradish with the mayo, mustard red wine vinegar, salt, pepper, chives and basil. Set aside.
- Until the water is boiling, wash and dry the lettuce. Place it in a bowl, and slice the tomatoes, cucumber, pepperoncinis, radishes, hearts of palm and avocado.
- Top the salad with the veggies.
- Then, once the water is boiling, place the eggs one by one using a slotted spoon at the bottom of the saucepan. Boil for 6 minutes or so. Then, once 6 minutes has passed place in an ice water bath to cool.
- Then, 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 5 minutes or so depending on how 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 the steak, dressing, and onions. Then, toss.
