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Wash and dry the fresh produce.
Halve the tomatoes and transfer to a large bowl.
Halve the avocado lengthwise, then remove and discard the pit. Scoop out and medium dice the flesh; add to the bowl.
Cut the jalapeño pepper into quarters lengthwise; remove and discard the seeds and white membranes. Finely dice the pepper and add to the bowl.
Trim and discard the ends of the green onions; chop the onions crosswise on an angle into ¼-inch pieces. Add to the bowl.
Juice the lime and pour over the salad.
Preheat a grill pan or regular skillet over medium-high heat.
Place the steak on a plate and season with salt and pepper on both sides; set aside.
Shuck the corn to remove the leaves and silk threads.
Place the corn on the grill pan / skillet. Cook, turning frequently, until it is softened and lightly charred, 3 to 4 minutes in total. Once done, transfer to a cutting board.
Once the corn has been transferred, coat the bottom of the grill pan / skillet with coconut oil.
Place the steak in the grill pan / skillet; cook until desired doneness, 2 to 5 minutes per side. Once done, transfer to a plate and loosely cover with aluminum foil.
While the steak cooks, stand the corn vertically and slice off the kernels; add them to the bowl with the other salad ingredients.
Drizzle the salad with olive oil and season with salt, pepper, and cumin; toss to combine.
To serve, place the steak and salad on a plate. Enjoy!
Wash and dry the fresh produce.
Halve the tomatoes and transfer to a large bowl.
Halve the avocado lengthwise, then remove and discard the pit. Scoop out and medium dice the flesh; add to the bowl.
Cut the jalapeño pepper into quarters lengthwise; remove and discard the seeds and white membranes. Finely dice the pepper and add to the bowl.
Trim and discard the ends of the green onions; chop the onions crosswise on an angle into ¼-inch pieces. Add to the bowl.
Juice the lime and pour over the salad.
Preheat a grill pan or regular skillet over medium-high heat.
Place the steak on a plate and season with salt and pepper on both sides; set aside.
Shuck the corn to remove the leaves and silk threads.
Place the corn on the grill pan / skillet. Cook, turning frequently, until it is softened and lightly charred, 3 to 4 minutes in total. Once done, transfer to a cutting board.
Once the corn has been transferred, coat the bottom of the grill pan / skillet with coconut oil.
Place the steak in the grill pan / skillet; cook until desired doneness, 2 to 5 minutes per side. Once done, transfer to a plate and loosely cover with aluminum foil.
While the steak cooks, stand the corn vertically and slice off the kernels; add them to the bowl with the other salad ingredients.
Drizzle the salad with olive oil and season with salt, pepper, and cumin; toss to combine.
To serve, place the steak and salad on a plate. Enjoy!