Carne Asada Salad

Ingredients

• Beef strip steak

  raw, grass-fed, lean only

  10 oz or 284g

• Garlic

  raw

  1 cloves, minced or 3g

• Cumin seed

  1 tsp, ground or 3g

• Salt

  table

  ½ tsp or 3g

• Black pepper

  ground

  1 dash or 0.1g

• Mixed greens

  Earthbound Farm

  3 cups or 128g

• Pico de gallo

  Pace (Campbell's)

  ½ cup or 128g

• Monterey Jack cheese

  ¼ cup, shredded or 28g

• Lime

  raw

  ½ fruit or 34g

• Guacamole

  Traditional, Whole Foods Market

  8 tablespoons or 224g

• Lime

  raw

  1 fruit or 67g

• Jalapeno peppers

  raw

  ½ pepper or 7g

Directions

1. Rub minced garlic all over the steak, then season with salt, cumin, and black pepper.
2. To broil, place the steak on a rack in a broiler pan, 3 to 4 inches from the heat source. Broil for about 3 minutes on each side for medium rare to medium. For grilling, heat the grill and oil the grates. Grill over medium-high heat for about 3 minutes on each side. For skillet cooking, heat a skillet over high heat, spray with oil, and cook the steaks for about 3 minutes on each side.
3. Squeeze juice from a lime wedge over each steak and slice the steaks into thin slices.
4. Divide the mixed greens, pico de gallo, cheese, and guacamole between two plates.
5. Serve with sliced steak, garnished with lime wedges and jalapeno slices, if desired.