Ingredients
Instructions
Remove the steak from the fridge. Pat dry and set aside at room temperature for 30 minutes.
Pat the steak dry once more and season all over with salt and pepper. Heat the neutral frying oil in a skillet over high heat. Once very hot, add the steak and cook without moving for 3-5 minutes (depending on steak thickness and desired internal temperature). Flip and add 1 tablespoon butter to the skillet and cook an additional 3-5 minutes. Baste the steak with the butter as it melts.
Transfer the steak to a cutting board and cover loosely with foil. Rest for 10 minutes before slicing.
Melt the remaining butter in the skillet and add the tomatoes.
Cook briefly in the residual heat, for about 2-3 minutes.
Transfer to a bowl and keep warm.
While the steak rests, peel the avocado and remove the core. Dice.
In a bowl, toss the mixed salad greens with the extra virgin olive oil and lime juice. Season with salt and pepper.
Right before serving, fold the avocado into the BWF Jalapeno Cherry Salsa
Divide the mixed salad greens between plates and arrange the sliced steak on top.
Pile the avocado and BWF Jalapeno Cherry Salsa on top and spoon the warm tomatoes around the steak.
Spoon any extra tomato juice from the bowl on top of each salad.
Ingredients
Directions
Remove the steak from the fridge. Pat dry and set aside at room temperature for 30 minutes.
Pat the steak dry once more and season all over with salt and pepper. Heat the neutral frying oil in a skillet over high heat. Once very hot, add the steak and cook without moving for 3-5 minutes (depending on steak thickness and desired internal temperature). Flip and add 1 tablespoon butter to the skillet and cook an additional 3-5 minutes. Baste the steak with the butter as it melts.
Transfer the steak to a cutting board and cover loosely with foil. Rest for 10 minutes before slicing.
Melt the remaining butter in the skillet and add the tomatoes.
Cook briefly in the residual heat, for about 2-3 minutes.
Transfer to a bowl and keep warm.
While the steak rests, peel the avocado and remove the core. Dice.
In a bowl, toss the mixed salad greens with the extra virgin olive oil and lime juice. Season with salt and pepper.
Right before serving, fold the avocado into the BWF Jalapeno Cherry Salsa
Divide the mixed salad greens between plates and arrange the sliced steak on top.
Pile the avocado and BWF Jalapeno Cherry Salsa on top and spoon the warm tomatoes around the steak.
Spoon any extra tomato juice from the bowl on top of each salad.
