Soups & Salads – Armstrongpalooza

Yummy Steak Salad For the SteakYou can use any steak cut that is tender with lots of marbling (skirt, rib eye, sirloin, strip loin) boneless, 1to 2 “ thick (approximately 14 to 20 oz total for 2pieces) Depends how much steak you like!Lay the steaks on a plate and generously sprinkle steak spice and finely chopped garlic on top. Set aside on the counter for 1 hour before cooking. Pan fry the steaks in avocado oil until medium rare. (Not bloody). Remove to a cutting board.Deglaze the pan with a generous amount of balsamic vinegar,t o which you add 1 pint of cherry tomatoes. Cook until vinegar thickens and tomatoes are plumped up. Add a little olive oil as this becomes the salad dressing. Slice the steak crosswise into thin slices for 4 servings. To plate the saladPlate like this:Salad greens of your likingSteak slicesBalsamic tomato mixtureShaved parmesan cheese(Crumbled bacon is optional)YUM!