Ingredients

For the steak

• 1 lb grass-fed sirloin or ribeye steak
• 1 tbsp extra-virgin olive oil
• 1 tsp dried oregano
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp sea salt
• ¼ tsp black pepper
• Juice of ½ lemon

For the bowl

• 2 cups chopped romaine lettuce
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ cup red onion, thinly sliced
• ½ cup Kalamata olives, pitted
• 1 avocado, sliced
• ¼ cup fresh parsley, chopped
• Optional: cauliflower rice for a heartier grain-free base

Lemon-Herb Dressing

• ¼ cup extra-virgin olive oil
• Juice of 1 lemon
• 1 small garlic clove, minced
• 1 tsp dried oregano
• ½ tsp Dijon mustard
• Sea salt and black pepper to taste

Instructions

1. Pat the steak completely dry. Rub it with 1 tbsp avocado oil, 1 tsp oregano, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp sea salt, and 1/4 black pepper. Finish with fresh 1/2 lemon juice and allow the steak to sit while the skillet heats.
2. Heat a cast-iron skillet over medium-high heat until very hot. Place the steak into the skillet and sear without moving it until a deep brown crust develops, approximately 3–4 minutes. Flip and cook another 3–4 minutes.
3. While the steak rests, whisk the avocado oil, lemon juice, garlic, oregano, Dijon mustard, sea salt, and black pepper until emulsified.
4. Build the bowl with 2 cups romaine or cauliflower rice, 1 cup cucumber, 1 cup cherry tomatoes,1/2 red onion, 1/2 cup Kalamata olives, 1 avocado slice, and 1/4 cup parsley.
5. Slice the rested steak against the grain into even strips and arrange them across the center.