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Nutrition Facts

Instructions

• STEP 1

  Wash and dry the fresh produce.

  • ½ pint grape tomatoes
  • 1 ear corn
  • 1 avocado
  • 1 jalapeño pepper
  • ½ lime
  • ½ small bunch green onions

• STEP 2

  Halve the tomatoes and transfer to a large bowl.

• STEP 3

  Halve the avocado lengthwise, then remove and discard the pit. Scoop out and medium dice the flesh; add to the bowl.

• STEP 4

  Cut the jalapeño pepper into quarters lengthwise; remove and discard the seeds and white membranes. Finely dice the pepper and add to the bowl.

• STEP 5

  Trim and discard the ends of the green onions; chop the onions crosswise on an angle into ¼-inch pieces. Add to the bowl.

• STEP 6

  Juice the lime and pour over the salad.

• STEP 7

  Preheat a grill pan or regular skillet over medium-high heat.

• STEP 8

  Place the steak on a plate and season with salt and pepper on both sides; set aside.

  • ¾ lb ribeye steak
  • ½ tsp salt
  • ½ tsp black pepper

• STEP 9

  Shuck the corn to remove the leaves and silk threads.

• STEP 10

  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.

• STEP 11

  Once the corn has been transferred, coat the bottom of the grill pan / skillet with coconut oil.

  • ½ tbsp virgin coconut oil

• STEP 12

  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.

• STEP 13

  While the steak cooks, stand the corn vertically and slice off the kernels; add them to the bowl with the other salad ingredients.

• STEP 14

  Drizzle the salad with olive oil and season with salt, pepper, and cumin; toss to combine.

  • 1 tbsp extra virgin olive oil
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ⅛ tsp cumin

• STEP 15

  To serve, place the steak and salad on a plate. Enjoy!