Eosinophilic Esophagitis Friendly Cucumber-Dill Beef Salad Bowl

Total time45 min

Prep time20 min

Cook time15 min

4.6

(22)

Eosinophilic Esophagitis Friendly Cucumber-Dill Beef Salad Bowl

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Ingredients

4 servings

For the beef

1 ½ lb flank steak or sirloin, trimmed
1 tbsp olive oil
1 tsp sea salt
½ tsp black pepper

For the dressing

3 tbsp apple cider vinegar
3 tbsp olive oil
1 tsp dijon mustard
¼ tsp sea salt
¼ tsp black pepper

For the salad

2 large english cucumbers, halved lengthwise and thinly sliced
3 cups green cabbage, thinly shredded
4 radishes, thinly sliced
3 tbsp fresh dill, roughly chopped
2 tbsp fresh parsley, roughly chopped
4 scallions (green tops only), thinly sliced

For serving

1 avocado, sliced (optional)

Instructions

1
Pat the steak dry with paper towels and season all over with 1 tsp sea salt and 1/2 tsp black pepper.
2
Heat 1 tbsp olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the steak and sear undisturbed for 4–5 minutes, until a deep brown crust forms on the underside and the meat releases easily from the pan. Flip and cook for another 3–5 minutes, until an instant-read thermometer inserted into the thickest part reads 145°F (63°C) for medium. Transfer to a cutting board and rest for 10 minutes.

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