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Pat the sirloin steak dry with paper towels. In a small bowl, combine the 1 tablespoon olive oil, garlic powder, onion powder, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub this mixture evenly over both sides of the steak.

Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Once hot, add the seasoned steak. Sear for 4-6 minutes per side for medium-rare, or adjust cooking time to your desired doneness. For a 1-inch thick steak, this usually means an internal temperature of 130-135°F (54-57°C) for medium-rare.

Remove the steak from the skillet and place it on a cutting board. Tent loosely with foil and let it rest for at least 5-10 minutes. This allows the juices to redistribute, ensuring a tender and flavorful steak.

While the steak rests, prepare the Zesty Lime Dressing. In a small bowl or jar, whisk together the 1/2 cup extra virgin olive oil, lime juice, apple cider vinegar, Dijon mustard, minced garlic, optional erythritol, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined and emulsified.

In a large salad bowl, combine the mixed greens, diced avocados, halved cherry tomatoes, thinly sliced red onion, and diced cucumber.

Once the steak has rested, slice it thinly against the grain. Divide the mixed greens and vegetable mixture among four plates. Top each salad with slices of the cooked steak and a sprinkle of fresh chopped cilantro.

Drizzle generously with the Zesty Lime Dressing just before serving. Toss gently if desired, or serve the dressing on the side.


Pat the sirloin steak dry with paper towels. In a small bowl, combine the 1 tablespoon olive oil, garlic powder, onion powder, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub this mixture evenly over both sides of the steak.

Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Once hot, add the seasoned steak. Sear for 4-6 minutes per side for medium-rare, or adjust cooking time to your desired doneness. For a 1-inch thick steak, this usually means an internal temperature of 130-135°F (54-57°C) for medium-rare.

Remove the steak from the skillet and place it on a cutting board. Tent loosely with foil and let it rest for at least 5-10 minutes. This allows the juices to redistribute, ensuring a tender and flavorful steak.

While the steak rests, prepare the Zesty Lime Dressing. In a small bowl or jar, whisk together the 1/2 cup extra virgin olive oil, lime juice, apple cider vinegar, Dijon mustard, minced garlic, optional erythritol, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined and emulsified.

In a large salad bowl, combine the mixed greens, diced avocados, halved cherry tomatoes, thinly sliced red onion, and diced cucumber.

Once the steak has rested, slice it thinly against the grain. Divide the mixed greens and vegetable mixture among four plates. Top each salad with slices of the cooked steak and a sprinkle of fresh chopped cilantro.

Drizzle generously with the Zesty Lime Dressing just before serving. Toss gently if desired, or serve the dressing on the side.
