Seeing as it's the last day of the year, and everyone is getting ready to hit the gym, stop eating deliciously sugary snacks, and cut out cool crisp cocktails, I thought I would post a simple and healthy salad to kick start 2014 with a low-fat and healthy bang! I couldn't have asked for a better 2013. I'm lucky to have great health, a supportive family, living with the love of my life, an awesome job, and even came out with an HDFB cookbook. I plan on welcoming 2014 with open arms, even more recipes, and whatever surprises come along the way. Enjoy your fresh start, and start with a fresh salad!
Steak Salad with Avocado Cilantro Dressing
- 2 small steaks of your liking (I used round roast cuts about 3/4 inch in thickness)
- 2 tsp. steak seasoning
- 2 tsp. coconut oil (or another oil with a high heat index)
- 1 bunch kale, stems removed and torn into small pieces
- 2 oz. goat cheese, crumbled
- 1 ear sweet corn, shucked, kernels removed
Avocado Cilantro Dressing
- 1/2 avocado
- 1/2 lime, juiced
- 1/2 cup plain greek yogurt
- 3/4 cup fresh cilantro
- 1 garlic clove, quartered
- 1/4 jalapeno, roughly chopped
- salt and pepper to taste
Season both sides of each steak and let rest at room temperature to marinate while you prepare the dressing.
In a food processor add in all of the ingredients and blend until smooth. Can me made ahead of time and kept in the fridge for up to one week.
Preheat the oil in a medium skillet over medium-high heat. Add steaks once the oil is hot. Cook for 2 minutes on each side for medium rare doneness. Once the meat is done cooking remove from the heat and let rest for 5 minutes before slicing thinly against the grain.
While the meat is resting, add the shucked corn into the hot pan that you just cooked the steak in. Let them soften for 1 minute or two. Set aside.
Place some kale on each plate. Top with crumbled goat cheese, warm corn, and a couple of small spoonfuls of dressing. Lastly, top the salad with the sliced steaks and serve.