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:
1.Remove your steak from the refrigerator and allow it to reach room temp for at least 20 minutes.
2.Rub steak with a generous pinch of sea salt and pepper on both sides.
3.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.
4.Alternatively, you can grill your steak and corn to your liking.
5.In a small jar or bowl, add all of your dressing ingredients and shake to emulsify.
6.Place the chopped cucumber together with the avocado on a salad platter or bowl.
7.Slice your corn off the cob and add it to your salad.
8.Drizzle dressing all over everything, then toss.
9.Slice the steak and toss it with your veggies.
10.Serve immediately and enjoy!
