New York Strip Salad Bowls (Edit recipe)

Readyprepheal

12 recipes
8 followers

View original recipe

This salad bowl is so beautiful and full of incredible flavor!

24 hours

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	557
Fat:	16 g
Carbohydrates:	86 g
Protein:	14 g
Cholesterol:	0 g
Sodium:	3489 mg
Fiber:	1 g
Sugars:	39 g
Calculated per serving.

Serves: 2

Ingredients

8 oz Steak, New York Strip Steak Grass-fed
0.75 cup Coconut Aminos
.25 cup Apple Cider Vinegar
1 tsp dried Thyme
2 tsp Garlic, Minced
.5 tsp dried Rosemary
.25 tsp Himalayan Pink Salt, To Taste
2 Tbsp Avocado Oil
1 Tbsp Balsamic Vinegar
1 tsp Dijon Mustard
1 whole Avocado, Sliced
1 bunch Asparagus, 10 Spears
1 whole Cucumber, 10 Slices
.25 cup Red Onion, Sliced
.5 cup Grape Tomatoes, Sliced
6 cups green leaf Lettuce, Chopped
.25 cup Olives, Sliced
.25 bunch Cilantro, Handful, Chopped

Shop

Get Ingredients with

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a medium sized mixing bowl combine steak marinade ingredients. Mix well and marinate steak, preferably overnight.
In a small mixing bowl add avocado oil, vinegar, and mustard. Mix well.
Preheat the grill to High Heat roughly 550°F.
Place the steaks on the grill for 5 minutes, flipping only once, then grill for an additional 4 minutes on the other side for a medium rare steak.
Adjust cooking time based on personal preference.
Set aside for 10 minutes. Do not cover.
In a large salad bowl add lettuce, cilantro, and salad dressing. Coat the lettuce.
Divide the dressed lettuce into two bowls.
Thinly slice the steak.
Evenly place the sliced steak and the salad ingredients to the top of the salads and serve.