Name: Steak and Avocado Salad
Ingredients: 2 – 8 oz Sirloin Steaks; 1 tbls Wildtree Roasted Garlic Grape Seed Oil; 1 tbls Wildtree Memphis Dry Rub; 2 tsp Oil (I used a mix of the Roasted Garlic GSO and some Olive Oil); 1/2 cup Sun Dried Tomatoes; 2 large leaves of Basil Chopped; 1 tbls Wildtree Roasted Garlic Grape Seed Oil; 1/4 of a small onion sliced thin; 1 tbls Lime juice; 1/8 tsp salt; 1/4 tsp pepper; shredded goat cheese

Ingredients

Units Scale

2 – 8 oz Sirloin Steaks

Marinade

1 tbls Wildtree Roasted Garlic Grape Seed Oil
1 tbls Wildtree Memphis Dry Rub

Frying

2 tsp Oil (I used a mix of the Roasted Garlic GSO and some Olive Oil)

Salad

1/2 cup Sun Dried Tomatoes
2 large leaves of Basil Chopped
1 tbls Wildtree Roasted Garlic Grape Seed Oil
1/4 of a small onion sliced thin
1 tbls Lime juice
1/8 tsp salt
1/4 tsp pepper
shredded goat cheese

Cook Mode Prevent your screen from going dark

Instructions

Marinade the steaks in the oil and Memphis Dry rub for at least 30 minutes.
Heat 2 tsp of Oil in a pan and cook the steaks for 5 mins each side (more if they are thick steaks)
When steaks are finished take them out of the pan and let them rest for 5 mins.
Meanwhile mix salad ingredients and toss lightly.
Cut the steak against the grain and place on plate.
Top with shredded goat cheese if desired