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Steak & Romaine Boats


2 (12-ounce) top sirloin steaks, room temperature (grass-fed or pasture-raised if possible)
½ teaspoon sea salt
pinch of fresh ground black pepper
1 tablespoon ghee

⅓ cup parsley, finely chopped
4 garlic cloves
1 tablespoon fresh or dried oregano
½ red spicy chili, thinly sliced (optional)
3 tablespoons red wine vinegar
½ cup olive oil
¼ teaspoon sea salt
pinch of fresh ground black pepper
To Serve
1 head of romaine lettuce
10 cherry tomatoes


1. Pat the room temperature steaks dry using a paper or kitchen towel. Sprinkle the steaks with salt and pepper and set aside. Begin with the other preparations in the meantime.
2. Place two cast iron skillets on high heat and let them heat up for about 5 minutes while chopping the salsa ingredients. Finely mince the parsley, garlic, oregano, and chili (if using). Toss everything together in a bowl along with the vinegar, olive oil, salt, and pepper. Mix well 



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