New York Strip Salad Bowls (Edit recipe)

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

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PREP TIME

24 hours

COOK TIME

30 minutes

INGREDIENTS

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

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Process

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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.

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About This Recipe

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.