Kevin’s Korean BBQ Sauce
Kevin’s Steak Seasoning
2 NY Steaks/ Top Sirloin (~1-1.5 LBS)
4 CUPS Arugula (or Favorite Greens)
1/2 English Cucumber (large)
1 Tomato (large)
1 TBSP Toasted Sesame Seeds
¼ CUP Apple Cider Vinegar
1 TBSP Avocado Oil
Cooking the Steak
Remove the steak from the fridge 30 minutes before cooking. Season with Kevin’s Steak Seasoning.
Heat your pan on MEDIUM-HIGH and let it get hot for 1 minute. Next, add your avocado oil.
Place your steaks in the pan and cook for about 2 minutes on each side or until your preferred doneness. When finished, remove your steaks from the pan and set aside.
TIP: Steaks should not be more than 1” thick. This will allow for a more even cook.
Preparing the Salad
Add ½ pouch of Kevin's Korean BBQ Sauce to your same pan. Add ¼ cup apple cider vinegar to the pan, and bring it to a simmer. Add 1-2 TSP of Kevin's Steak Seasoning. Stir and remove from heat.
Add 10oz of your favorite greens to a large serving bowl. Add sliced cucumbers and tomato wedges to the bowl. Toss greens with dressing from your pan.
Distribute tossed salad onto 4 plates.
Cut steak into thin slices, and evenly distribute it among the 4 plates. Top steak with remaining Korean BBQ Sauce from pouch and lightly garnish with sesame seeds.