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Remove your steak from the fridge, season with sea salt and freshly ground black pepper on both sides then allow it to come to room temperature on the counter for about 20-30 minutes.
Preheat 1 Tablespoon of your oil in a heavy-bottomed skillet or an outdoor grill/grill pan over medium high heat.
Once the steak is finished cooking to your liking, transfer it to a clean cutting board and allow it to sit for about 5 minutes, then slice it against the grain.
In a medium bowl, add your ripe tomatoes, diced avocado, onion, parsley, remaining oil, vinegar, garlic, and a pinch of sea salt and pepper.
Toss to combine, then spoon this salad over your steak on plates, or add the sliced steak to your salad bowl.
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Steak + Vine-ripened Tomato Salad 🍅🥩🥑
My favorite meals are simple-as-can-be to prepare while also requiring just a handful of fresh ingredients to create a perfect flavor explosion! 😋
It’s a bonus when they also turn out visually spectacular because we do eat with our eyes first, after all!
You’ll only need a few minutes to create this stunning steak salad that’s easy enough for a quiet night in, but also impressive enough to invite the whole neighborhood over for a backyard BBQ. OK. Maybe just a few neighbors 😆
No need to slave over the food for hours to impress a crowd this weekend.
We’ve got you covered here with our Steak + Vine-ripened Tomato Salad.
Sometimes we just need some beautiful inspiration to create the spark that makes us want to jump into the kitchen and create a tasty meal!
THIS IS IT. I hope this recipe gets you excited to jump up and make something delicious today!
🥩If you eat beef, you might want to consider making sure it comes from grass-fed cows!
A few highlights:
🥩 Grass-fed beef offers up to 5x the amount of omega-3 fatty acids as conventionally raised beef.
🥩 It’s also higher in conjugated linoleic acid (CLA), a type of fat that appears to be linked with a lower incidence of some chronic diseases.
🥩 Plus, it’s higher in vitamins A, E, and antioxidants compared to beef from cows that were fed grain.
🥩 You can buy grass-fed beef in most supermarkets … but a nearby farmer’s market can help you to find a great local source.
✅Because grass-fed is a little leaner than grain-fed beef, cook it at a lower temperature for a shorter time to avoid damaging the omega-3s.
How often do you eat beef?
REFERENCES:
WebMD
Healthline (Beef Type)
Healthline (Acids)
4 servings
Ingredients:
-
2 Tbsps avocado oil or olive oil, divided
-
1 1/2 lbs steak of choice
-
Sea salt and ground pepper, to taste
-
2 cups mixed cherry tomatoes, halved
-
1 large avocado, diced
-
1 small red onion, sliced
-
A handful of chopped fresh parsley and/or basil
-
2 Tbsps white wine vinegar, red wine vinegar, or apple cider vinegar
-
2 fresh garlic cloves, pressed
Instructions:
Remove your steak from the fridge, season with sea salt and freshly ground black pepper on both sides then allow it to come to room temperature on the counter for about 20-30 minutes.
Preheat 1 Tablespoon of your oil in a heavy-bottomed skillet or an outdoor grill/grill pan over medium high heat.
Cook the steak for 3-5 minutes per side, or until done to your liking.
The amount of time you cook a steak varies by steak thickness and your preferred doneness level.
Most medium-rare steaks need 3-4 minutes per side. However, thicker steaks or those cooking to medium or medium-well might need between 4-8 minutes per side.
Once the steak is finished cooking to your liking, transfer it to a clean cutting board and allow it to sit for about 5 minutes, then slice it against the grain.
In a medium bowl, add your ripe tomatoes, diced avocado, onion, parsley, remaining oil, vinegar, garlic, and a pinch of sea salt and pepper.
Toss to combine, then spoon this salad over your steak on plates, or add the sliced steak to your salad bowl.
Enjoy!
❤️Rachel
Ingredients
- 2 Tbsps avocado oil or olive oil, divided
- 1 1/2 lbs steak of choice
- sea salt and ground pepper, to taste
- 2 cups mixed cherry tomatoes, halved
- 1 large avocado, diced
- 1 small red onion, sliced
- A handful of chopped fresh parsley and/or basil
- 2 Tbsps white wine vinegar, red wine vinegar, or apple cider vinegar
- 2 fresh garlic cloves, pressed
Instructions
- Remove your steak from the fridge, season with sea salt and freshly ground black pepper on both sides then allow it to come to room temperature on the counter for about 20-30 minutes.
- Preheat 1 Tablespoon of your oil in a heavy-bottomed skillet or an outdoor grill/grill pan over medium high heat.
- Cook the steak for 3-5 minutes per side, or until done to your liking.
- The amount of time you cook a steak varies by steak thickness and your preferred doneness level. Most medium-rare steaks need 3-4 minutes per side. However, thicker steaks or those cooking to medium or medium-well might need between 4-8 minutes per side.
- Once the steak is finished cooking to your liking, transfer it to a clean cutting board and allow it to sit for about 5 minutes, then slice it against the grain.
- In a medium bowl, add your ripe tomatoes, diced avocado, onion, parsley, remaining oil, vinegar, garlic, and a pinch of sea salt and pepper.
- Toss to combine, then spoon this salad over your steak on plates, or add the sliced steak to your salad bowl.
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