A delicious and nutritious meal featuring juicy steak over a fresh salad of arugula, spinach, shredded carrots, beets, avocado, and topped with crumbled feta and pistachios. Perfect for steak night while still achieving salad goals!
1: Dry and salt all sides of the steaks and let sit uncovered in the refrigerator for at least 2 hours or ideally overnight.
2: Remove steaks from the refrigerator 30 minutes before cooking.
3: Heat avocado oil in a medium skillet over medium-high heat for 2 minutes.
4: Pat dry the steaks and place them in the skillet with garlic and thyme.
5: Cook undisturbed for 6-7 minutes, then flip the steaks.
6: Add butter and baste the steaks, cooking for an additional 5 minutes or until the desired doneness.
7: Remove from heat and let the steaks rest for 10 minutes.
8: In a large bowl, combine all salad ingredients and toss to combine.
9: Serve salad topped with the rested steak.
