Avocado, Beef

A Fat Steak Salad + Lemon Anchovy Vinaigrette

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A Fat Steak Salad + Lemon Anchovy Vinaigrette

Serves 4  | Prep Time: 10-15 minutes | Cook Time: 10-15 minutes

Lot’s of healthy fats in a meal. The beef, avocado and the anchovies. The vinaigrette gives a nice contrast of bite to balance the dish.


For the garlic-anchovy dressing

  • 3 garlic cloves, peeled
    1 teaspoon white wine vinegar
    4 anchovy fillets, preferably oil-packed
    1 tablespoon Dijon mustard
    1 teaspoon freshly squeezed lemon juice
    Kosher salt and freshly ground black pepper, to taste
    1/3 cup olive oil

For  the steak salad

  • 20 ounces grass-fed New York strip steak (or your favorite cut), preferably grass fed
  • Kosher salt
  • 2 avocados, peeled and pitted, cut into 1/2 chunks
  • 2 English cucumber, halved lengthwise and cut into 1/4-inch halves
    2 tablespoon butter
  • 1/3 cup coarsely chopped fresh dill
    Freshly ground black pepper
    Lemon wedges, for serving
    Flaky salt, for serving

Chef Tips

This can be done with any kinds of protein. You can also turn into a vegetable based dish by adding roasted tomatoes, broccoli or fresh beans.


Step 1 (for the dressing)

Place all of the ingredients into a small blender. Blend on high until emulsified. Taste and adjust the seasoning as needed. Transfer to a jar, seal, and chill in the refrigerator.

Step 2

Pat the steak dry and place on a tray or platter. Generously salt the meat on both sides. Let sit at room temperature while you work on the cucumber.

Step 3

Turn on your hood fan and open a couple windows for ventilation. Set a dry cast-iron pan over medium high heat. Add add a tablespoon or two of olive oil and the steak. Add Cook for about 2 minutes, until a burnished crust forms, then lower the heat to medium. Flip the steak. Add a tablespoon of butter and basted the steak for 10-15 seconds. Cook for another minute or so for medium-rare (130°F to 135°F). Transfer the steak to a platter and let rest for 10 to 15 minutes.

Step 4

Meanwhile…in a large mixing bowl, combine the avocado, cucumber, dill, about 1/4 cup of the dressing and toss to coat.

Step 5

Once the steak has rested, slice it thinly across the grain and add to the salad. Squeeze on some fresh lemon juice. Toss to incorporate and season with pepper to taste. Try a bite and add more dressing as needed.

Step 6

Divide between plates. Add a few grinds of black pepper and sprinkle with flaky salt.