Perfectly seared ribeye paired with leafy greens, fresh vegetables and a creamy herb sauce.
1/2 cup fresh cilantro leaves
1/2 cup fresh parsley leaves
5 cloves garlic, peeled
1 small jalapeño pepper, deseeded and sliced
1 avocado, cut in half, divided
juice of 1 lime
1/4 cup Primal Kitchen Foods olive oil
1/4 cup Primal Kitchen Foods avocado oil
1/2 cup filtered water
1/2 cup sea salt roasted cashews (use raw if you can’t find roasted cashews without peanut oil)
salt and pepper
12 ounce ribeye steak, room temperature
steak seasoning (I like primal palate steak seasoning)* SEE NOTES
1 tbsp grass-fed ghee
1/2 a bunch asparagus, trimmed and cut in half
2 handfuls leafy greens
1 large big boy tomato, cut into cubes
1/4 cup thinly sliced red onion
To begin, add the cilantro, parsley, garlic, jalapeño pepper, half an avocado, lime juice, olive and avocado oil and water to the large pitcher of the Nutribullet. You can use a food processor or any blender you have on hand. Cover the blender and pulse the ingredients until the cilantro, parsley and garlic are finely chopped. Now, add the cashews and contiune to pulse to combine all the ingredients and finely mince the cashews. When the sauce reaches the consistency you would like, transfer the sauce to a bowl and season with salt and pepper to taste. Set the sauce aside for later.
Now, heat a large castiron skillet over medium-high heat. Pat the steak dry using paper towels and season with a few pinches of steak seasoning on both sides. Add the ghee to the hot skillet and when it’s melted, carefull add the steak to the hot pan. Sear the steak for 3 minutes and do not move the steak until it is ready to flip after 3 minutes. Flip the steak and sear for another 3 to 4 minutes for medium rare. For rare steak, sear for 3 minutes on the first side then 2 minutes on the other. Transfer the steak to a cutting board and let it rest for at least 5 minutes.
While the skillet is still hot, add the asparagus to the pan and sear for about 3 minutes. Remove the asparagus from the pan and set it aside.
Now, to assemble the salad, add the leafy greens to the bottom of a salad bowl or a platter. Scatter the tomato, onion and asparagus on top. Then cut the remaining half of the avocado into slices and add those to the salad.
Slice the cooled steak and spread the slices on top of the salad. Serve with the herb sauce and enjoy!
You can make your own steak seasoning, try this combination (makes enough for about 10 12-ounce steaks)
- 2 tbsp sea salt
- 2 tbsp cracked black pepper
- 1 tbsp smoked paprika
- 2 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp dried rosemary
- 2 tsp. dried thyme
- 1 tsp ground ancho chili powder (use crushed red pepper flakes if you can’t find ancho chili powder)
- 1 tsp ground cumin
Keywords: steak salad