🥩🥑 Grilled Steak Avocado Salad

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🧾 INGREDIENTS (Serves 2)

🔹 Steak

• 250–300 g beef steak (ribeye, sirloin, or striploin)
• 1 tbsp olive oil
• Salt and black pepper (to taste)
• 2 cloves garlic (crushed)
• 1 tbsp butter

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🔹 Salad Base

• 2 cups mixed greens (arugula, spinach, or lettuce)
• 1 ripe avocado (sliced)
• 1/2 red onion (thinly sliced)
• 1 cup cherry tomatoes (halved)

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🔹 Dressing

• 2 tbsp olive oil
• 1 tbsp balsamic vinegar (or lemon juice)
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt & pepper to taste

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🔥 INSTRUCTIONS

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Step 1: Season the Steak

• Pat steak dry
• Rub with olive oil, salt, and pepper
• Let sit at room temperature for 15–20 minutes

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Step 2: Cook the Steak

1. Heat pan (or grill) until very hot
2. Sear steak 2–3 minutes per side
3. Add butter + garlic → baste the steak

👉 For medium-rare: internal temp ~52–54°C

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Step 3: Rest the Meat

• Remove steak
• Let rest 5–10 minutes

👉 Keeps juices inside

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Step 4: Prepare Dressing

• Whisk olive oil + vinegar + mustard + honey
• Season to taste

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Step 5: Assemble Salad

• Add greens to bowl
• Top with avocado, tomatoes, onion
• Slice steak against the grain
• Place on top

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Step 6: Finish

• Drizzle dressing
• Add black pepper + optional parmesan

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💡 PRO TIPS

🔥 1. Perfect Steak

• High heat = good crust
• Don’t flip too often

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🔥 2. Juicy Texture

• Always rest the steak
• Slice against the grain

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🔥 3. Flavor Boost

• Add feta or parmesan
• Sprinkle chili flakes for heat

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⚠️ COMMON MISTAKES

• ❌ Overcooking → dry steak
• ❌ Cutting too early → juice loss
• ❌ Too much dressing → soggy salad

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🔥 TEXTURE & FLAVOR

• Steak: juicy, slightly charred
• Avocado: creamy
• Greens: fresh, crisp
• Dressing: tangy + slightly sweet

👉 Balanced: protein + healthy fats + freshness

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📊 NUTRITION (approx per serving)

• Calories: 400–550 kcal
• Protein: 30–40 g
• Low carb / keto-friendly

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✨ VARIATIONS

• Add grilled shrimp 🍤
• Swap steak with chicken 🍗
• Add quinoa for carbs 🍚