Nutrition Facts

Instructions

• STEP 1

  Wash and dry the fresh produce.

  • 1 English cucumber
  • 1 avocado
  • ½ lime
  • ½ small bunch cilantro

• STEP 2

  Preheat a skillet over medium-high heat.

• STEP 3

  In a small bowl, combine chili powder, salt, and pepper.

  • 1 tsp chili powder
  • ½ tsp salt
  • ¼ tsp black pepper

• STEP 4

  While the skillet heats up, pat the steak dry with paper towels and place on a plate; rub with the spice mixture on both sides.

  • ¾ lb striploin (New York strip) steak

• STEP 5

  Once the skillet is hot, add coconut oil and swirl to coat the bottom.

  • ½ tbsp virgin coconut oil

• STEP 6

  Carefully place the steak in the skillet; flipping every 15 to 30 seconds, cook the steak until desired doneness (5 to 7 minutes for medium-rare). (Use a thermometer or cut into the steak to check the doneness.) Once done, transfer the steak to a plate and let it rest for 5 to 10 minutes.

• STEP 7

  Halve the cucumber crosswise, then quarter lengthwise and slice crosswise at an angle; transfer to a salad bowl.

• STEP 8

  Halve and pit the avocado; scoop out the flesh with a spoon and medium dice; add to the salad bowl.

• STEP 9

  Using a knife, shave the cilantro leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Add to the salad bowl.

• STEP 10

  Juice the lime and pour over the salad.

• STEP 11

  Drizzle the salad with olive oil and season with cumin, salt, and pepper; toss to combine.

  • 1 tbsp extra virgin olive oil
  • ¼ tsp cumin
  • ½ tsp salt
  • ¼ tsp black pepper

• STEP 12

  To serve, divide the steak and salad between plates. Enjoy!