Steak & Black Bean Salad

If you’re looking for something light yet also super duper satisfying you should meet this salad. I’ve designed a salad that is easy, flavourful and leaving you feel satisfied without the regret.

The secret? Season your meat 24 hours in advance. Stay with me. It will take you two minutes to do and you’ll be glad you did. Sticking to this trick will ensure your meat is flavour packed and you won’t look back.

No complicated salad dressings here because your perfectly seasoned meat will be the star of the show. I’m trying to save you as much time as possible.

Next time you bring home steak, put it on a salad and you’ll be glad you did.

Without further ado, here is my recipe:

Serves 2

Ingredients

1 pound of your fav steak (flank works great)

1 tsp salt

1 tsp cracked black pepper

2 tbsp olive oil

1 medium onion, sliced

2-3 cremini mushrooms, sliced

2 tbsp vegetable oil

½ can of black beans, rinsed

Huge handfuls of your fav lettuce (romaine, spinach, watercress)

1 avocado, pitted, halved and sliced

Juice of 1 lemon

Instructions

Salt and pepper your steak. Wrap in plastic wrap and place in the fridge for 24 hours.

24 hours later:

Take steak out of the fridge and allow it to sit at room temp 1 hour before cooking.

Heat saucepan with olive oil and cook onions and mushrooms on medium-low heat for 20 minutes. Remove from heat and set aside.

Heat cast iron skillet with vegetable oil on medium-high heat. Pat steak dry with a paper towel to make sure your meat browns (thanks Julia Child). Once skillet is hot, add steak and cook UNDISTURBED (don’t touch it… trust me) for 4 minutes on each side (for medium rare). Once nicely brown on each side place steak on cutting board, cover with tin foil, and let sit for 5-10 minutes to keep juices intact.

While steak is resting, plate your lettuce, black beans, caramelized onions and mushrooms, avocado slices.

Drizzle with olive oil, juice of lemon and season with salt and pepper.