1ear of cornroasted (sub with canned fire roasted corn)
½cupcherry tomatoes
¼cupfeta cheese
1avocadosliced
Instructions
For the steak, season steak with salt, pepper and garlic powder, add to a cast iron skillet heated on high heat with 2 tbsp of olive oil.
Let it sear for about 2-3 minutes, flip and add butter, garlic cloves and rosemary. Continue to cook until 135 F internal temperature.
Let rest until cool, then slice. For the dressing, combine cilantro, garlic, oil, vinegar, and honey in a blender. Blend until smooth and cilantro is no longer visible.
Assemble salad with ingredients. Top with cilantro lime vinaigrette and enjoy!