This is a staple meal in our house – protein with a bunch of greens, so quick and delicious. I can get it on the table in 10 minutes.
Serves 2, as an appetizer
INGREDIENTS
- 1 boneless New York steak
- 1 teaspoon olive oil
- Kosher salt
- Fresh black pepper
- 10 grape tomates, halved
- 1/2 avocado, diced
- big handful watercress
- big handful baby arugula
- big handful frozen peas
- 1/4 sliced onion
- handful blue cheese crumbles
DRESSING
- 1/3 cup olive oil
- big pinch Kosher salt
- 6 grind fresh black pepper
- 1 tablespoon grainy Dijion mustard
- 1 teaspoon honey
- 1/2 lemoon
DIRECTIONS
- Preheat dry cast iron pan or skillet until smoking hot
- Throw all dressing ingredients in a jar and shake well
- Rub steak with little oil and season well on both sides
- Cook steak for 3 minutes, flip cook 2 minutes – let meat rest 3 minutes
- While thats cooking, defrost peas in a collinder under running hot water for 1 minute
- In large bowl, drizzle 3 tablespoonsof dressing over leaves, onion, avo, tomatoes and peas, toss the salad
- Crumble over the blue cheese
- Serve the salad, topped with sliced steak (cutting against the grain), drizzle over a little more dressing.
WATCH ME MAKE THIS
(btw... in the video, I forgot the red onion and blue cheese, doohhhh!)