STEAK SALAD WITH RASPBERRY BALSAMIC SALSA

INGREDIENTS

• Steak:
  • 16 ounces grass-fed NY Strip Steak
  • 1 Tbs unfiltered, extra-virgin olive oil
  • 1 clove garlic, crushed
  • 1/2 lemon, juiced
  • Pink Himalayan salt, to taste
  • Fresh-ground pepper, to taste
  • 1 Tbs avocado or coconut oil for panfrying
• Raspberry Salsa:
  • 1 cup raspberries, chopped
  • 2 Tbs fresh basil, chopped
  • 1/4 cup red onion, finely chopped
  • 1/4 cup balsamic vinegar (NO sugar added)
• Salad:
  • 1 cup of lettuce
  • 1/4 cup sweet onion
  • 1/4 cup green pepper
  • 1/2 cup tomatoes 
  • (Or substitute veggies you like)

INSTRUCTIONS

1. In a bowl mix together olive oil, garlic, salt, pepper, and lemon. Pour mixture over steak and set aside. 
2. In a bowl combine chopped raspberries, onion, and basil. Heat balsamic vinegar in a skillet until it starts to lightly simmer. Add raspberry mixture and mix for 1 minute until raspberries soak up balsamic vinegar. Remove, place in bowl and set aside.
3. In a cast iron or stainless-steel skillet, heat oil until hot. Add steak and cook until done (approx. 5-7 minutes on each side). Remove from heat, let rest for 5 minutes and cut steak into thin slices. 
4. Assemble salad, add steak and top with raspberry salsa.