Steak and Greens

Such a simple meal that's not only delicious but healthy as well. We're serving up a pan-seared steak with a delicious simple salad with fresh parmesan and a tangy romesco sauce that ties it all together. This may just become your go-to steak dinner!

📝 Ingredients

• 12 ounces Tri-Tip steak
• Sea salt and fresh cracked black pepper
• 2 tablespoons avocado oil
• 1 tablespoons unsalted butter
• 5 cups leafy greens
• 1 ounce fresh grated parmesan
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• Flaky sea salt
• Fresh cracked pepper
• 1 large roasted red pepper from a jar
• 1/4 cup toasted slivered almonds
• 3 tablespoons extra virgin olive oil
• 1 garlic clove
• 1 tablespoon red wine vinegar
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• Salt (to taste)

👨‍🍳 Instructions

1. 1Pat the steaks dry with a clean kitchen towel, season well with salt and pepper. Rest at room temperature for 30 minutes.
2. 2While the steak is resting make the Romesco sauce by placing all of the ingredients in a food processor and blending until very finely chopped. Refrigerate until ready to use.
3. 3Heat the oil in a 10.5” or larger cast-iron skillet over high heat until smoking.
4. 4Place the steaks in the pan and cook, flipping every minute, until the internal temperature hits 110°F (40°C) for rare, 130°F (55°C) for medium-rare, or 145°F (60°C) for medium.
5. 5Add the butter and cook another minute or so until the temperature is reached. Remove the steaks from the pan and rest for 5 minutes before slicing.
6. 6In a large bowl, toss the greens with olive oil, salt, pepper, and lemon juice. Divide between two plates and top with the parmesan.
7. 7Add a dollop of your chilled Romesco sauce to each plate and place the sliced steak on top. Serve immediately for the best flavor.