Spiced Steak Salad
Salad featuring seared flank steak seasoned with cumin, paprika, and cayenne, served atop a crisp medley of romaine, cherry tomatoes, cucumber, celery, red onion, and avocado.
Ingredients
4 oz flank steak, sliced thin
1 Tbsp red onion, diced
1 cup romaine lettuce, chopped
¼ avocado, sliced
¼ Tbsp ground cumin
4 cherry tomatoes, halved
¼ cup cucumber, sliced
1 Tbsp butter
¼ tsp smoked paprika
1 Tbsp parsley, chopped
1 Tbsp olive oil
¼ tsp cayenne pepper
¼ cup celery, sliced
Salt and pepper to taste
1 lemon wedge
Macronutrients
Protein: 24g
Fat: 27g
Carbs: 8g
Preparation
Cook the steak: Heat the butter (1 Tbsp) in a pan over medium heat. Season the flank steak (4 oz) with ground cumin (¼ Tbsp), paprika (¼ tsp), cayenne pepper (¼ tsp), salt and pepper to taste. Sear the steak for 2-3 minutes per side, until cooked to your liking. Remove from heat and set aside to rest.
Prepare the salad: In a large bowl, combine the chopped romaine lettuce (1 cup), cherry tomatoes (4), sliced cucumber (¼ cup), sliced celery (¼ cup), diced red onion (1 Tbsp), and sliced avocado (¼.) Drizzle the salad with olive oil (1 Tbsp) and squeeze the lemon wedge (1) over the top. Toss gently to combine.
Serve: Slice the steak and serve it atop the salad then garnish with chopped fresh parsley (1 Tbsp.) Serve immediately, with extra lemon wedges if desired.
7 rmu