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Chili-Rubbed Striploin Steak with Avocado-Cucumber Salad.

  • 2
  • 1 small bunch
  • 2
    English cucumbers
  • 1
  • 1 ½ lb
    striploin (New York strip) steak
    black pepper
    chili powder
    extra virgin olive oil
    virgin coconut oil
  • 1
    Wash and dry the fresh produce.
    2 English cucumbers
    2 avocados
    1 lime
    1 small bunch cilantro
  • 2
    Preheat a skillet over medium-high heat.
  • 3
    In a small bowl, combine chili powder, salt, and pepper.
    2 tsp chili powder
    1 tsp salt
    ½ tsp black pepper
  • 4
    While the skillet heats up, pat the steak dry with paper towels and place on a plate; rub with the spice mixture on both sides.
    1 ½ lb striploin (New York strip) steak
  • 5
    Once the skillet is hot, add coconut oil and swirl to coat the bottom.
    1 tbsp virgin coconut oil
  • 6
    Carefully place the steak in the skillet; flipping every 15 to 30 seconds, cook the steak until desired doneness (5 to 7 minutes for medium-rare). (Use a thermometer or cut into the steak to check the doneness.) Once done, transfer the steak to a plate and let it rest for 5 to 10 minutes.
  • 7
    Halve the cucumbers crosswise, then quarter lengthwise and slice crosswise at an angle; transfer to a salad bowl.
  • 8
    Halve and pit the avocados; scoop out the flesh with a spoon and medium dice; add to the salad bowl.
  • 9
    Using a knife, shave the cilantro leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Add to the salad bowl.
  • 10
    Juice the lime and pour over the salad.
  • 11
    Drizzle the salad with olive oil and season with cumin, salt, and pepper; toss to combine.
    2 tbsp extra virgin olive oil
    ½ tsp cumin
    1 tsp salt
    ½ tsp black pepper
  • 12
    To serve, divide the steak and salad between plates. Enjoy!