Serves:
2 people
Prep Time:
10 minutes
Cooking Time:
10 minutes
Ingredients
For the Salad:
- 2 4-ounce sirloin filets
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 to 2 tablespoons grapeseed or canola oil
- 6 cups spring greens
- 6 fresh figs (sliced)
- 4 ounces crumbled gorgonzola cheese
- ½ red onion, thinly sliced
- ½ cup radish, thinly sliced
- 1 avocado (thinly sliced)
- 1 cup cherry tomatoes (halved)
- ½ cup Seapoint Farms Mighty Lil’ Crunchy Corn Pink Himalayan Salt
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1 teaspoon garlic minced, about 1 clove
- 2 teaspoons honey
- 1 teaspoon dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat the broiler to the highest setting.
- Heat an oven-safe skillet (like cast iron) over medium-high heat. Cover the steak with salt and pepper. Add the oil to the skillet and once hot, add the steak. Sear it on both sides until golden – about 1 minute per side. Turn o the heat.
- Place the skillet in the middle of the oven with the broiler on. Broil for 2 to 3 minutes, or until the steak reaches your desired temperature. Let the steak rest for 15 to 20 minutes before thinly slicing it.
- Make Vinaigrette: In a small bowl, whisk together the ingredients for the vinaigrette. Set aside.
- Once the steak is finished, assemble the salad with the greens in a bowl. Top with the figs, gorgonzola, avocado, onion, radish, tomatoes, and Seapoint Farms Mighty Lil’ Crunchy Corn Pink Himalayan Salt. Top with the steak and serve with the vinaigrette.
