Ingredients

The following ingredients have 2 Servings
  • 10 ounce grilling steak (boneless prime rib)
  • ½ teaspoon EACH: salt and pepper
  • 1 teaspoon avocado oil
  • 4 ounces arugula
  • 1 cup cherry tomatoes (cut in half)
  • ½ English cucumber (diced)
  • ½ avocado (sliced)
  • ¼ cup thinly sliced red onions
  • ½ tablespoon EACH: grainy mustard, dijon mustard, and balsamic vinegar
  • 2 tablespoons olive oil
  • A pinch of salt and pepper

Instruction

  • Take the steak out of your fridge and evenly coat both sides with the salt and pepper. Add all the salad ingredients to a salad bowl.
  • Heat a cast iron or heavy-bottomed pan over high heat. Drizzle the avocado oil over both sides of the steak. When the pan starts to smoke, add the steak and let it cook undisturbed for 2 minutes. Flip the steak over and let it cook for 2-3 minutes more. Transfer the steak to a cutting board and let it rest.
  • While the steak is resting, whisk the salad dressing ingredients in a small bowl. Thin the dressing with up to a tablespoon of water, as needed. Pour the dressing over the salad and toss.
  • Thinly slice the steak across the grain and serve it over the salad.