2 Serves
30 Mins
Pat the beef strip steak dry with paper towels and season generously on all sides with salt, black pepper, and steak seasoning.
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Vitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
16 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
70 µg / 400 µgCalcium
88 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
65 mg / 420 mgPhosphorus
568 mg / 1,250 mgPotassium
921 mg / 4,700 mgSodium
2248 mg / 2,300 mgZinc
9 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
48 µg / 55 µgFiber
1 g / 28 gSugar
3 g / 50 gSaturated Fat
6 g / 20 gCholesterol
132 mg / 300 mgCaffeine
0 mgNet Carbs
18 gAlcohol
0 g
Heat a cast iron skillet over high heat and add the avocado oil. Once the oil is shimmering, carefully place the steak into the hot skillet.
Sear the steak for 3-4 minutes per side using tongs until a deep brown crust forms and the internal temperature reaches your desired level of doneness.
Remove the steak from the skillet, place it on a cutting board, and let it rest for 5 minutes before slicing. Top with the chimichurri sauce before serving.
25
g95
g20
g
Yemeni
