Name: Beef Strips with Cucumber Salad
Prep time: 20 min
Cook time: 10 min
Yield: 1
Cuisine: Internacional
Ingredients: 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

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.