Rachel's FAVORITE Summer Steak Salad
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!
Like this? Leave a comment below!