Steak + Vine-ripened Tomato Salad by @cleanfoodcrush

N/A
Medium

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

Preparation Steps

  1. Step 1/10

    Pat the 1.5 lb grass-fed steak dry and season both sides with the sea salt and ground black pepper.

    grass-fed steak
    sea salt
    ground black pepper
    🪵cutting board

  2. Step 2/10

    Halve the 2 cups mixed cherry tomatoes and place them in the mixing bowl.

    mixed cherry tomatoes
    🔪chef's knife
    🪵cutting board
    🥣mixing bowl

  3. Step 3/10

    Dice the large avocado and thinly slice the small red onion.

    avocado
    red onion
    🔪chef's knife
    🪵cutting board

  4. Step 4/10

    Add the avocado, red onion, fresh parsley, white wine vinegar, pressed garlic, and 1 tbsp avocado oil to the tomatoes.

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

  5. Step 5/10

    Toss the salad gently until the ingredients are evenly coated with the dressing.

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

  6. Step 6/10

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

    avocado oil
    🥄measuring spoons

  7. Step 7/10

    Sear the seasoned steak for about 4 to 5 minutes per side, until it reaches your preferred doneness.

    grass-fed steak
    🥢tongs

  8. Step 8/10

    Transfer the steak to the cutting board and rest it for 5 minutes.

    grass-fed steak
    🥢tongs
    🪵cutting board

  9. Step 9/10

    Slice the rested steak thinly against the grain.

    grass-fed steak
    🔪chef's knife
    🪵cutting board

  10. Step 10/10

    Divide the tomato salad among 4 plates and arrange the sliced steak over the top.

    grass-fed steak
    mixed cherry tomatoes
    avocado
    red onion
    fresh parsley
    🥣mixing bowl
    🥢tongs

Composition

Ingredients

Types

Oil, Seasoning, Fruit, Vegetables, Condiment

Ingredients

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

Allergens

Latex-fruit syndrome, Sulfites

Dietetics

Dietary regimen

Gluten-free, Dairy-free, Low-carb, Ketogenic, Paleo, Whole30

Calories

510 kcal

Macro nutrients

Protein: 40g, Total fat: 33g, Saturated fat: 9g, Carbohydrates: 15g, Fiber: 6g, Sugars: 6g

Nutritional Information

Minerals

Iron: 5.4mg, Potassium: 1030mg, Sodium: 410mg, Zinc: 8.1mg

Vitamins

Vitamin A: 115µg RAE, Vitamin C: 25mg, Vitamin E: 3.4mg, Vitamin K: 49µg, Vitamin B12: 3.1µg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, tongs, garlic press, measuring spoons

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Salad

Occasions

Lunch, Dinner, Backyard barbecue, Weeknight meal

Origin

Source

Platform

instagram

Original Creator

@cleanfoodcrush

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Juicy, Tender, Creamy, Crisp

Flavors

Savory, Tangy, Fresh, Herbaceous, Umami, Peppery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Do not leave cooked steak salad out longer than 2 hours.,Reduce to 60 minutes if the temperature is above 32°C / 90°F.), fridge : 3 days (Store in an airtight container at or below 4°C / 40°F.,For best texture, store steak separately from the avocado tomato salad.,Add avocado shortly before serving when possible.), freezer : 2 months (Freeze cooked sliced steak only in an airtight freezer-safe container.,Do not freeze the dressed tomato and avocado salad because its texture will deteriorate.)