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Yummy Steak Salad

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Servings 4 servings

Instructions
 

For the Steak

  • You 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 salad

  • Plate like this:
    Salad greens of your liking
    Steak slices
    Balsamic tomato mixture
    Shaved parmesan cheese
    (Crumbled bacon is optional)
    YUM!