Ingredients

The following ingredients have 4 Servings
  • 2 big sirloin steaks
  • 1 avocado (peeled and diced)
  • 1 big red bell pepper (diced)
  • ½ cup of celery (sliced)
  • 2 green onions (chopped)
  • 2 tbsp. extra virgin olive oil
  • 1 tbsp. lemon juice
  • 2 tbsp. Paleo cooking fat
  • Sea salt and freshly ground black pepper

Instruction

  • In a skillet big enough to cook two steaks, melt 1 tbsp. of the cooking fat over medium-high heat.
  • Cook the red bell peppers until soft but still crunchy (about 2 to 3 minutes) and set aside.
  • Season the 2 steaks with sea salt and freshly ground black pepper to taste.
  • In the same skillet, add the cooking fat and brown the two sirloins on each side until done to your liking. 2-3 minutes on each side will give you a nice medium-rare steak.
  • Remove the steaks from the skillet and let them rest for about 5 minutes.
  • In a big bowl, combine the roasted red bell peppers, avocado, green onions, celery, lemon juice, and olive oil to prepare the salad.
  • Season to taste with sea salt and freshly ground black pepper.
  • Cut the steak into slices, and serve with the avocado salad on top.