Beef Strips with Cucumber Salad

Your mealtime will be a whole experience with this dish of beef strips cooked to your liking accompanied by fresh cucumber, cherry tomatoes, mint leaves, basil, and cilantro that will add an unmatched freshness, with a touch of alfalfa sprouts, dressed with lemon juice, balsamic vinegar, and a spicy kick from the chili flakes. Delicious!
Ingredients
1
Servings
  • 1 teaspoon coconut oil
  • 1 pinch salt
  • 1 pinch pepper
  • 200 grams beef tenderloin
  • 1 teaspoon olive oil
  • 1/2 cucumbers, sliced and rolled
  • 1/2 cups cherry tomato, cut in half
  • 1/4 cups basil
  • 1/4 cups peppermint
  • 1/4 cups fresh cilantro
  • 1/4 cups alfalfa sprouts
  • 4 tablespoons balsamic vinegar
  • 3 tablespoons lemon juice
  • 1 tablespoon chile flakes
Preparation
10 mins
10 mins
Low
  • Heat a skillet over medium heat, add the coconut oil, sear the steak perfectly, season to your liking. Remove the steak when it reaches your desired doneness. Let the steak rest and slice it thinly.
  • In a bowl, add the olive oil with the cucumber rolls and cherry tomatoes so they mix well with the oil, mix in the basil leaves, mint leaves, and cilantro leaves. Serve the salad on a plate and generously sprinkle with alfalfa sprouts. Set aside.
  • In a bowl, combine the balsamic vinegar, yellow lemon juice, and chili flakes, mix well. Add to the salad to your liking. Enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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