John Myers
Ingredients for 1 servings:
- 200 g beef fillet(s)
- ½ avocado(s)
- 1 tomato(s)
- ½ small onion(s)
- 100 g kidney beans
- 1 tbsp coconut oil
- some salt
- 1 lime(s)
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
Low carb, high protein, simple
Wash and dry the steak, then place it in a pan heated with coconut oil and sear it on both sides, if desired. I always have fairly thick steaks cut, so I have time to prepare the salad until the steak is nice and medium. The salad can of course be put together and varied as desired. I take a plate and arrange the following on it: diced tomatoes, season them with salt, then top with finely diced onions and kidney beans. On top, I add the sliced or diced avocado. The avocado also gets a little salt and the juice of a freshly squeezed lime. I simply squeeze the lime by hand over the salad. In the meantime, the steak should be seared on both sides. Remove from the pan and season both sides with salt and pepper to taste. Cut the fillet into strips and place these on the salad plate.
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