Summer Steak Salad

i love a great steak. it's one of the 101 reasons i, personally, could never be a vegetarian. (among the other reasons, bacon, shrimp, crab cakes, bacon, cheese burgers on the grill, bacon . . . )

what better way to feel good about enjoying a juicy steak then on top of a bed of field greens with fresh, local tomatoes and avocado. note to self, a little crumbled, crispy bacon would have made this salad even better - feel free to add it yourself.

i happened upon this marinade out of desperation. i was simultaneously out of chili powder and cumin, which meant i couldn't make my old standby favorite steak marinade. what i did have was a packet of fajita seasoning. i know, i know, shame on me but at least it was a simply organic seasoning packet. anyway, i simply added the seasoning packet to orange juice, lime juice, olive oil, and garlic and let it sit overnight.

in a pinch, or even with plenty of time, this is an excellent marinade!

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Summer Steak Salad
makes 2 salads

4 cups field greens
2 tbs lime juice
2 tbs extra virgin olive oil
1 tsp honey
garlic salt and pepper to taste
1 avocado, diced
2 small-medium tomatoes diced
1/2-3/4 lb steak marinated in steak marinade (below) overnight and grilled/seared

in a medium bowl whisk together lime juice, olive oil, honey, salt and pepper. toss with field greens and divide among 2 plates. arrange avocado, tomatoes, and sliced steak over field greens and enjoy.

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Steak Marinade

juice of 1 orange
juice of 1 lime
2 tbs extra virgin olive oil
2 cloves garlic, minced
1 packet simply organic fajita spices

whisk all ingredients together and add beef. let sit in fridge 2-24 hours.