Brazil Nut Free Seared Beef and Spinach Salad with Apple Cider Vinaigrette
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Learn more →Ingredients
4 servings
For the beef
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 2 tbsp olive oil, divided
- ½ tsp sea salt
- ¼ tsp black pepper
- ½ tsp garlic powder
For the vinaigrette
- 3 tbsp apple cider vinegar
- 3 tbsp olive oil
- 1 tsp dijon mustard
- ¼ tsp sea salt
- ¼ tsp black pepper
For the salad
- 5 oz baby spinach
- 1 red bell pepper, thinly sliced
- ½ english cucumber, thinly sliced
- 2 tbsp pumpkin seeds, toasted
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Pat the beef slices dry with paper towels, then toss with 1 tbsp olive oil, garlic powder, salt, and black pepper until evenly coated.
- 2
Heat the remaining 1 tbsp olive oil in a large skillet over high heat until shimmering. Add the beef in a single layer — work in two batches if needed to avoid crowding — and sear undisturbed for 2 minutes, then flip and cook for 1–2 minutes more, until the beef is browned on the outside and no longer pink at the center. Transfer to a plate and set aside.
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