YIELD 4 servings
INGREDIENTS
1 pound sirloin, cut into 3-4 inch strips
1 avocado, chopped
8 ounces cherry tomatoes, halved
1/4 cup sunflower seeds
2 tablespoons green onions, finely chopped
1/2 cup cilantro leaves
6 cups mixed greens
For Dressing
1/2 cup olive oil
1/4 cup fresh lime juice
2 tablespoons honey
1 teaspoon Dijon mustard
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
INSTRUCTIONS
1. Whisk together dressing ingredients and refrigerate until you need it (store in a jar and give a few good shakes to blend later)
2. Trim excess fat and connective tissue from beef and cut into strips - rub with salt and pepper (once they are cooked I like to cut them into bite-sized pieces - up to you)
3. Oil skillet, heat to medium/low and pan fry beef for a few minutes on each side (careful not to overcook) and take the beef out once it reaches your desired level of doneness
4. Toss the rest of the salad ingredients and serve with beef strips and dressing