📝 Instructions
- Pat the halal beef steaks dry with paper towels. Season generously on both sides with garlic powder, black pepper, and salt.
- Heat 1 tablespoon of olive oil in a cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering.
- Carefully place the seasoned steaks in the hot pan. Sear for 3-4 minutes per side for medium-rare, or adjust cooking time to your desired doneness. For medium-rare, the internal temperature should reach 130-135°F (54-57°C).
- Remove the steaks from the pan and let them rest on a cutting board for at least 5-7 minutes. Resting allows the juices to redistribute, ensuring a tender and flavorful steak.
- While the steak rests, prepare your salad bowls. Divide the chopped mixed greens evenly among two large bowls.
- Arrange the sliced avocado, cooked corn kernels, halved cherry tomatoes, and hard-boiled egg halves artfully over the greens in each bowl. If desired, sprinkle a pinch of paprika or chili powder over the avocado slices for an extra pop of color and subtle heat.
- Slice the rested steak against the grain into thin strips. Divide the steak slices evenly and add them to each salad bowl.
- In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, salt, and pepper for the vinaigrette.
- Drizzle the lemon vinaigrette over each salad just before serving. Toss gently to combine all the beautiful ingredients and enjoy immediately!
💡 Chef’s Tips
- Steak Perfection: For the most tender steak, always slice against the grain. This shortens the muscle fibers, making each bite incredibly tender. Don’t skip the resting step – it’s crucial for juicy results!
- Vinaigrette Versatility: Feel free to customize your vinaigrette! A touch of honey for sweetness, a minced garlic clove for extra zing, or some dried oregano for an herbal note can elevate the flavors beautifully. You can also make a larger batch and store it in the fridge for up to a week.
