Steak + Vine-ripened Tomato Salad by @cleanfoodcrush

25 min
Easy

4 servings

🥑

30 ml

Avocado Oil

🥩

680 g

Steak

🧂

3 g

Sea Salt

🫚

1 g

Ground Pepper

🍅

300 g

Cherry Tomatoes

🥑

200 g

Avocado

🧅

70 g

Red Onion

🌿

15 g

Parsley

🍶

30 ml

White Wine Vinegar

🧄

6 g

Garlic Cloves

Preparation Steps

  1. Step 1/10

    Pat the steak dry and season both sides with the sea salt and ground black pepper.

    steak
    sea salt
    ground black pepper
    🪵cutting board

  2. Step 2/10

    Halve the mixed cherry tomatoes and slice the red onion.

    mixed cherry tomatoes
    red onion
    🔪chef's knife
    🪵cutting board

  3. Step 3/10

    Dice the avocado and chop the fresh parsley.

    avocado
    fresh parsley
    🔪chef's knife
    🪵cutting board

  4. Step 4/10

    Combine the tomatoes, avocado, red onion, and parsley in the mixing bowl.

    mixed cherry tomatoes
    avocado
    red onion
    fresh parsley
    🥣mixing bowl

  5. Step 5/10

    Press the 2 garlic cloves and whisk them with the white wine vinegar and 1 tablespoon avocado oil.

    fresh garlic
    white wine vinegar
    avocado oil
    🧄garlic press
    🥣mixing bowl
    🥄measuring spoons

  6. Step 6/10

    Pour the dressing over the tomato mixture and toss gently to coat.

    mixed cherry tomatoes
    avocado
    red onion
    fresh parsley
    white wine vinegar
    fresh garlic
    avocado oil
    🥣mixing bowl

  7. Step 7/10

    Heat the remaining 1 tablespoon avocado oil in a skillet over medium-high heat.

    avocado oil
    🥄measuring spoons

  8. Step 8/10

    Sear the steak for 3 to 5 minutes per side until it reaches your preferred doneness.

    steak
    🥢tongs
    🌡️meat thermometer

  9. Step 9/10

    Rest the cooked steak for 5 minutes and slice it thinly against the grain.

    steak
    🪵cutting board
    🔪chef's knife

  10. Step 10/10

    Arrange the tomato salad on a serving platter and top it with the sliced steak.

    steak
    mixed cherry tomatoes
    avocado
    red onion
    fresh parsley
    🍽️serving platter

Composition

Ingredients

Types

Oils, Meat, Seasonings, Fruit, Vegetables, Condiments

Ingredients

Avocado oil, Steak, Sea salt, Ground pepper, Cherry tomatoes, Avocado, Red onion, Parsley, White wine vinegar, Garlic cloves

Allergens

Sulfites

Dietetics

Dietary regimen

Gluten-free, Dairy-free, Low-carbohydrate, Ketogenic, Paleo, Whole food

Calories

510 kcal

Macro nutrients

Protein: 42g, Total fat: 34g, Saturated fat: 8g, Carbohydrates: 15g, Dietary fiber: 7g, Sugars: 5g

Nutritional Information

Minerals

Iron: 5.2mg, Potassium: 980mg, Zinc: 7.1mg, Sodium: 430mg

Vitamins

Vitamin A: 105mcg RAE, Vitamin C: 27mg, Vitamin E: 3.8mg, Vitamin K: 71mcg, Vitamin B12: 2.8mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

10 minutes

Overall

25 minutes

Difficulty

Level

Easy (1/4)

Steps

10 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, tongs, measuring spoons, garlic press, meat thermometer, serving platter

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Salad

Occasions

Lunch, Dinner, Backyard barbecue, Weeknight meal, Summer gathering

Origin

Source

Platform

instagram

Original Creator

@cleanfoodcrush

Origin

Cuisine

American, Contemporary

Geographic

United States, North America

Various

Aspect

Texture

Juicy, Tender, Crisp, Creamy, Fresh

Flavors

Savory, Tangy, Garlicky, Herbaceous, Rich, Peppery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave cooked steak or cut avocado out longer than 2 hours), fridge : 3 days (Store in an airtight container at 4°C / 40°F or below,Store steak separately from the salad when possible,Avocado may brown after storage), freezer : 60 days (Freeze cooked steak only in an airtight freezer-safe container,Do not freeze the dressed tomato and avocado salad)