A delicious meal packed with protein, colorful veggies, and healthy fats that is easy to prepare in advance. Enjoy as a quick lunch at work or an al fresco dinner with the family.

Ready in 20 Minutes!

Serves 3-4 people


  • 16 oz Top Sirloin Steak
  • 1 tablespoon ghee or  butter
  • 4 cups fresh spinach leaves
  • 12 cherry tomatoes, halved
  • ½ cucumber, peeled and cut into bite-sized cubes
  • 1  avocado, sliced
  • 4 oz blue cheese, crumbled
  • ¼ cup chopped pecans
  •  ¼  cup Red Wine vinegar 
  • ½ cup olive oil
  • Juice of ½ of a lemon
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • Salt and pepper to taste


  1. Sauté or grill steak. To sauté, melt ghee or butter into pan over medium high heat. Add steak to the pan and cook 3-4 minutes per side for medium rare.  To grill, prepare grill and cook steak for 3-4 minutes on each side for medium rare.
  2. Remove steak from pan or grill and let rest while you prepare the rest of the salad.
  3. Make the vinaigrette. In a small bowl, whisk together vinegar, oil, lemon juice, dried oregano, dried thyme, salt, and pepper.
  4. In a salad bowl, combine spinach leaves, halved tomatoes, cubed cucumber, sliced avocado, and half of the cheese. Toss the salad with enough vinaigrette to coat spinach and other veggies.
  5. Cut the steak crosswise into thin slices. Arrange the slices on top of the salad, and sprinkle with the chopped pecans and remaining blue cheese.