What you'll be getting:

Steak Salad with Roasted Red Pepper and Garlic Dressing

Once the oil is hot, carefully add the steak to the pan. 

Per Serving

6 oz striploin steak (tossed with a little oil salt and pepper) 

120 g veggies (corn, peppers, radishes) 

40 g lettuce 

3 T salad dressing (roasted red pepper, roasted garlic, avocado oil, salt, pepper, nutritional yeast, red wine vinegar)

1 T avocado oil

Equipment needed: pan, mixing bowl

 

 

Start heating up your oil in a non-stick pan on medium-high heat. You can also grill the steak if you like. 

Cook for 3 minutes. For a good sear, try not to move the steak around once it's in the pan.

After 3 minutes, flip the steak over. 

Remove steak from the pan and let it rest on a cutting board for 3-5 minutes. You may also leave the steak in the pan, covered with a lid but removed from the heat, if you wish to have a steak that is less rare. The residual heat that is in the pan will continue to cook the steak. If you let the steak sit in the pan, let it rest for an additional 2 minutes before slicing. 

While you are letting the steak rest, toss the salad with the dressing. 

Plate up the salad.

After the steak has rested, slice and place on top of the salad. From start to finish this dinner takes less than 15 minutes. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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