A delicious meal packed with protein, colorful veggies, and healthy fats that is easy to prepare in advance. Enjoy as a quick lunch at work or an al fresco dinner with the family.
Ready in 20 Minutes!
Serves 3-4 people
Ingredients:
- 16 oz Top Sirloin Steak
- 1 tablespoon ghee or butter
- 4 cups fresh spinach leaves
- 12 cherry tomatoes, halved
- ½ cucumber, peeled and cut into bite-sized cubes
- 1 avocado, sliced
- 4 oz blue cheese, crumbled
- ¼ cup chopped pecans
- ¼ cup Red Wine vinegar
- ½ cup olive oil
- Juice of ½ of a lemon
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- Salt and pepper to taste
Directions:
- Sauté or grill steak. To sauté, melt ghee or butter into pan over medium high heat. Add steak to the pan and cook 3-4 minutes per side for medium rare. To grill, prepare grill and cook steak for 3-4 minutes on each side for medium rare.
- Remove steak from pan or grill and let rest while you prepare the rest of the salad.
- Make the vinaigrette. In a small bowl, whisk together vinegar, oil, lemon juice, dried oregano, dried thyme, salt, and pepper.
- In a salad bowl, combine spinach leaves, halved tomatoes, cubed cucumber, sliced avocado, and half of the cheese. Toss the salad with enough vinaigrette to coat spinach and other veggies.
- Cut the steak crosswise into thin slices. Arrange the slices on top of the salad, and sprinkle with the chopped pecans and remaining blue cheese.
