Directions

Prep 🥒

1. Remove the steak from the fridge 30–40 minutes before cooking. 

2. Pat dry with paper towels and season generously with salt. Let rest at room temperature while prepping other ingredients. 

3. Finely dice the red onion (or shallot) and place in a small bowl. 

4. Add oregano, apple cider vinegar, and lime juice. 

5. Whisk continuously while slowly pouring in the olive oil to create an emulsified vinaigrette. Season with salt and set aside. 
    

How to Cook ‍🍳

1. Heat a cast-iron or stainless-steel pan over high heat until hot. 

2. Add enough oil to lightly coat the pan. Once the oil begins to lightly smoke, carefully place in the steak. 

3. Flip every 30 seconds for even browning and crust development. You can place a meat thermometer to check the doneness, or you can use your fingertips. 

4. Remove the steak from the pan and rest for 5–10 minutes. 

5. While the steak rests, chiffonade the lettuce (roll leaves, then slice thin). Quarter the Roma tomatoes, remove seeds, and cut into smaller pieces.  

6. Julienne the bell pepper (thin matchstick slices). Slice and cube the avocado. 

7. Combine all in a bowl and lightly toss with the vinaigrette. 

8. Slice the rested steak against the grain into strips. Plate alongside or over the salad. 

9. Optional: Place sliced steak over a crisp tostada, top with salad, and enjoy for a crunchy, refreshing twist!