This recipe was created for a collaboration I did with Butcher Box, a company I love and highly recommend for everyone to subscribe to!
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- 4 - 6 oz steaks, preferably Top Sirloin from Butcher Box
1 teaspoon black pepper
1.5 teaspoons sea salt
2 Tablespoons avocado oil for grilling
About 30 minutes before grilling, remove the steaks from the fridge and season liberally with salt and pepper.
Preheat an outdoor grill at high heat.
Rub steaks with oil and place on the grill.
Cook each side 3-4 minutes, flipping once.
I recommend eating medium rare cook time about 7 minute for best nutrient absorption. Transfer the steaks to a cutting board or platter and let rest 5 minutes before slicing.
- 1 cup parsley
- ½ cup mint
- 2 garlic cloves
- ½ lemon juice
- 1 tsp red pepper flakes
- 1 tbsp sea salt
- ½ cup olive oil (Most oils are very inflammatory, learn why here)
Blend all ingredients minus the olive oil. Add olive oil slowly until emulsified.
- 1 cup cherry tomatoes, halved
- 1/2 red onion, chopped fine
- 2 ears of corn (non-gmo), husked and kernels removed from husk
- 1 tsp butter or ghee for cooking corn
Sauté corn in a small saucepan with butter about 3-5 minutes. Once cooled, mix together all of the ingredients.
*All opinions are my own. I am an ambassador for companies I truly believe in and use in my own daily routines and recommend to my nutrition clients.