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Rachel's FAVORITE Summer Steak Salad

Servings: 2

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!