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Rachel’s FAVORITE Summer Steak Salad 🥒🥑🥩
You’ll only need a few (summer fresh!) ingredients to make MY favorite Steak Salad!
I REALLY ADORE this combo!
We have crunchy cucumber along with creamy avocado and fresh sweet corn, cut from the cob. Cook up your steak the way you love, throw it on there and drizzle everything with the tangy homemade dressing. There you’ll have all the flavors and textures to create an ultra-satisfying summertime meal! You’re going to love it!
It’s no secret…Avocados are our FAVORITE! 🥑 What about you?!!!
➡️ Here are Six reasons why you should eat more avocado:.
Avocado adds essential protein into our diets too! #Bonus
In addition to the good healthy fat in avocados, you’ll be glad to know that it also plays a vital role in muscle-building via its impressive protein content.
A whole avocado fruit may not astound you with high protein numbers (as it only has 3-4 grams), but it does have the nine essential amino acids that serve as our body’s building blocks.
These amino acids are: histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine – and they’re all found in an avocado!
They are called ‘essential’ because our bodies require them in developing and healing muscles, cells, and body systems. Our bodies cannot produce these proteins, so they have to come from the food we consume.
This makes avocado a fitting accompaniment for our fitness + muscle building, or muscle retention + weight loss goals!
2 servings
Ingredients:
- 10 oz steak of choice
- sea salt and freshly ground pepper, to taste
- 1 Tbsp ghee or grass-fed butter
- 1 English cucumber, chopped
- 1 ripe avocado, chopped
- 1 corn on the cob, steamed or grilled
Dressing:
- 1 fresh garlic clove, minced
- 2 Tbsps extra virgin olive oil
- 1 Tbsp white wine vinegar
- 1 Tbsp Dijon mustard
- 1 Tbsp minced fresh parsley
- sea salt and freshly ground pepper, to taste
Instructions:
Remove your steak from the refrigerator and allow it to reach room temp for at least 20 minutes.
Rub steak with a generous pinch of sea salt and pepper on both sides.
Melt the ghee in a heavy-bottom skillet over medium-high heat. Add steak and cook 2-3 minutes per side for medium-rare (internal temperature should read 130°F to 135°F), or until it’s cooked to your liking. Once the steak is done cooking, remove it from the skillet and allow it to rest while you make the dressing.
Alternatively, you can grill your steak and corn to your liking.
In a small jar or bowl, add all of your dressing ingredients and shake to emulsify.
Place the chopped cucumber together with the avocado on a salad platter or bowl.
Slice your corn off the cob and add it to your salad.
Drizzle dressing all over everything, then toss.
Slice the steak and toss it with your veggies.
Serve immediately and enjoy!
💚Rachel
Ingredients
- 10 oz steak of choice
- sea salt and freshly ground pepper, to taste
- 1 Tbsp ghee or grass-fed butter
- 1 English cucumber, chopped
- 1 ripe avocado, chopped
- 1 corn on the cob, steamed or grilled
Dressing:
- 1 fresh garlic clove, minced
- 2 Tbsps extra virgin olive oil
- 1 Tbsp white wine vinegar
- 1 Tbsp Dijon mustard
- 1 Tbsp minced fresh parsley
- sea salt and freshly ground pepper, to taste
Instructions
- Remove your steak from the refrigerator and allow it to reach room temp for at least 20 minutes.
- Rub steak with a generous pinch of sea salt and pepper on both sides.
- Melt the ghee in a heavy-bottom skillet over medium-high heat. Add steak and cook 2-3 minutes per side for medium-rare (internal temperature should read 130°F to 135°F), or until it's cooked to your liking. Once the steak is done cooking, remove it from the skillet and allow it to rest while you make the dressing.
- Alternatively, you can grill your steak and corn to your liking.
- In a small jar or bowl, add all of your dressing ingredients and shake to emulsify.
- Place the chopped cucumber together with the avocado on a salad platter or bowl.
- Slice your corn off the cob and add it to your salad.
- Drizzle dressing all over everything, then toss.
- Slice the steak and toss it with your veggies.
- Serve immediately and enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 10 oz steak of choice
- sea salt and freshly ground pepper, to taste
- 1 Tbsp ghee or grass-fed butter
- 1 English cucumber, chopped
- 1 ripe avocado, chopped
- 1 corn on the cob, steamed or grilled
Dressing:
- 1 fresh garlic clove, minced
- 2 Tbsps extra virgin olive oil
- 1 Tbsp white wine vinegar
- 1 Tbsp Dijon mustard
- 1 Tbsp minced fresh parsley
- sea salt and freshly ground pepper, to taste
Instructions
- Remove your steak from the refrigerator and allow it to reach room temp for at least 20 minutes.
- Rub steak with a generous pinch of sea salt and pepper on both sides.
- Melt the ghee in a heavy-bottom skillet over medium-high heat. Add steak and cook 2-3 minutes per side for medium-rare (internal temperature should read 130°F to 135°F), or until it's cooked to your liking. Once the steak is done cooking, remove it from the skillet and allow it to rest while you make the dressing.
- Alternatively, you can grill your steak and corn to your liking.
- In a small jar or bowl, add all of your dressing ingredients and shake to emulsify.
- Place the chopped cucumber together with the avocado on a salad platter or bowl.
- Slice your corn off the cob and add it to your salad.
- Drizzle dressing all over everything, then toss.
- Slice the steak and toss it with your veggies.
- Serve immediately and enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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