Ingredients:

FOR THE DIJON BALSAMIC DRESSING AND MARINADE:

• 1/3 cup extra virgin olive oil
• 3 tablespoons balsamic vinegar, NO sugar added
• 1 teaspoon lemon juice
• 1/2 tablespoon dijon mustard
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Himalayan sea salt and fresh ground pepper, to taste

FOR THE STEAK:

• 2 (3-ounces each) top sirloin steaks
• 1 teaspoon butter
• 1 clove garlic, smashed

FOR THE SALAD:

• 6 cups packed torn romaine lettuce or mixed baby greens, chopped
• 1/2 cup thinly sliced red onions
• 1/8 avocado, thinly sliced
• 2 cups halved cherry tomatoes
• 1 whole cucumber, washed, dried, and cut into cubes

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INSTRUCTIONS:

FOR THE SALAD DRESSING/MARINADE:

1. Combine all the ingredients for the salad dressing in a mixing bowl; whisk until thoroughly combined.
2. Measure out 1/4 cup of the marinade and pour it into a ziploc bag. Set the rest of the salad dressing aside.

FOR THE STEAKS:

1. Place steaks inside the ziploc bag with the marinade; close bag, rub the marinade all around the steaks, and place in the fridge for at least 20 minutes.
2. Take steaks out of the ziploc bag and let sit at room temperature for 10 minutes.
3. Add 1 tsp butter and smashed garlic cloves to a cast iron skillet and melt over medium-high heat.
4. Sear steaks until brown and cooked to desired doneness, about 3-4 minutes per side for medium-rare.
5. Remove steaks from skillet, set aside and keep covered.

FOR THE SALAD:

1. Arrange lettuce, tomatoes, cucumbers, red onions, and a sliced avocado in a large salad bowl.
2. Slice the steaks against the grain, into about 1/4 inch thick slices.
3. Arrange sliced steaks over salad. Drizzle 2 teaspoons of dressing over 2 cups of salad.

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Serving Size = 2 cups of salad with 2 teaspoons of dressing and 3 ounces of steak