Servings: 2 minutes
Prep time: 40 minutes
Cook time: 20 minutes
Ingredients:
- 1/2 lb (227 g) Grass fed steak (Ribeye, New York Strip or Tenderloin)
- 1/2 tbsp (7 g) avocado oil
- 3 cups (240 g) thinly sliced and chopped purple and green cabbage
- 1 carrot, shredded
- 1/2 cup (42 g) bean sprouts
- 2 scallion stalks
- 4 tbsp (4 g) fresh cilantro
- 1/2 avocado
- 1 tsp (4.5 g) sesame oil
- 1 tsp (5 g) apple cider vinegar
- 1 tsp (5 g) coconut aminos
- 1 tsp (5 g) lime juice
- 1 tsp (7 g) honey
- 1 garlic clove
- 1/2 inch fresh ginger
- Handful dry roasted cashews
Directions:
- Start with bringing the steak to room temperature, should take about 30 minutes.
- Once steak is ready, season with salt and pepper to taste and turn on a cast iron or skillet to medium-high heat.
- Add 1/2 tbsp avocado oil to sear steak, cooking on each side for 10 minutes or however you like your steak cooked.
- Take off heat and allow to rest for 10 minutes.
- While steak is resting, prep the salad.
- In a bowl, add the cabbage and carrots. Chop the scallions and cilantro and add to the bowl.
- Top with bean sprouts.
- Slice avocado and set aside.
- To make the dressing, mix coconut aminos, vinegar, sesame oil, lime juice, and honey in a separate bowl.
- Using a microplane, or cheese grater, grate garlic and ginger and add it to the dressing. Season with salt and pepper to taste.
- Assemble the bowl by mixing the dressing and tossing with the salad right before serving. Top with sliced avocado and roasted cashews
- Cut the steak and place on salad or serve along side.