Low Carb, High Fat Steak Salad



1 Frying Steak, 1/2 an avocado, cucumber, cherry tomatoes, beetroot, salad leaves.

Prepare your salad in a large bowl, then slice the avocado and mix in. I usually add a drizzle of lemon or lime juice instead of shop-bought dressings. Place in the fridge to keep cool.

Prepare your steak by massaging a little olive oil and steak seasoning and griddle for around 6 mins for a medium steak or 10 mins for well done. Remember to turn the steak and keep checking so it doesn’t overcook.

Once cooked wrap the cooked steak in a foil parcel to keep warm whilst you dress your plate with the salad. Slice the steak and place on top of the salad.

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