Grilled Steak with Avocado Salsa
SERVES 1
INGREDIENTS |
MEAL MAP A |
MEAL MAP B |
MEAL MAP C |
AVOCADO, DICED |
¼ |
¼ |
¼ |
RED ONION |
2 TABLESPOONS MINCED |
2 TABLESPOONS MINCED |
2 TABLESPOONS MINCED |
JALAPEÑO |
1 TEASPOON MINCED |
1 TEASPOON MINCED |
1 TEASPOON MINCED |
FRESH CILANTRO |
¾ TEASPOON CHOPPED |
¾ TEASPOON CHOPPED |
¾ TEASPOON CHOPPED |
FRESH LIME JUICE |
¾ TEASPOON |
¾ TEASPOON |
¾ TEASPOON |
SEA SALT AND GROUND PEPPER |
AS NEEDED |
AS NEEDED |
AS NEEDED |
OLIVE OIL |
1 TABLESPOON |
1 TABLESPOON |
1 TABLESPOON |
STEAK* |
4 OUNCES |
4 OUNCES |
8 OUNCES |
CAJUN SEASONING |
1 TEASPOON |
1 TEASPOON |
1 TEASPOON |
MIXED GREENS |
2 CUPS |
4 CUPS |
4 CUPS |
LIME WEDGES |
GARNISH |
GARNISH |
GARNISH |
1. In a small bowl, mix the avocado, onion, jalapeño, cilantro, and lime juice and season with salt and pepper to taste. Stir to combine.
2. In a heavy-bottomed skillet, heat the oil over medium-high heat. Add the steak, season with the Cajun seasoning, and cook until slightly blackened, then flip and repeat on the second side, cooking for about 3 to 4 minutes per side for medium-rare, depending on how thick your steak is. When the steak is finished, remove it from the heat and let it rest for 5 minutes.
3. Arrange the greens on a plate. Slice the steak, place it over the greens, and top with the avocado salsa. Garnish with the lime wedges.
*If you don’t eat any animal products, you may substitute any vegetarian protein from the Metabolism Revolution Food List.