14 minutes
  • 10 oz strip loin steak
  • Salt
  • Pepper
  • 2 Tbsp butter
  • 2 cloves garlic
  • 1 hand full thyme strings
  • 1 head romaine lettuce
  • 1 large avocado
  • 12 cherry or grape tomatoes
  • 1/4 red onion
  • 1 hand full fresh cilantro leaves
  • 2 Tbsp olive oil
  • 1-2 Tbsp balsamic reduction
  1. Remove steak from fridge at least 30 minutes before cooking. Better 1 hour to get to room temperature.
  2. Generously salt and pepper steak on both sides.
  3. Heat pan over medium heat until smoking hot.
  4. Add a splash of avocado oil or other high smoke point oil, then carefully place steak in pan.
  5. Sear steak 2-4 minutes on each side. Right after turning the steak, add butter, crushed garlic and thyme strings and baste steak with the melted butter.
  6. Remove steak from pan and place on a wooden board to rest 5-10 minutes.
  7. In the meantime prepare salad. Wash and chop romaine lettuce, peel and slice avocado, destalk cilantro, peel and slice red onion and wash tomatoes. Add all salad ingredients to a big salad bowl. Add olive oil and balsamic reduction to everything.
  8. Cut steak against the grain into thick stripes and place on salad. Enjoy!

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