Ingredients:

For the steak:

• 1 – 2lb skirt or flank steak (2 if you want some leftovers!)

• salt and pepper, 1tbsp smoked paprika, 1tsp garlic powder, 1tsp onion powder

For the salad:

• Large handful of mixed tender greens (spinach, arugula, baby butter lettuce)

• 1 can of sweet corn

• 1 cup of sliced cherry tomatoes

• 1 jalapeno – diced

• 1/4 cup fresh basil – thinning sliced

• juice from 1 small lemon

• 2 green onions – diced

• 1 small ball of burrata (quartered)

• Homemade Clean Ingredient Pesto Sauce

Meal Prep Directions:

• Make the corn salsa by adding corn, sliced tomatoes, diced jalapeno, lemon, green onion, and basil together until well combined. Refrigerate until ready to assemble salad.

• Make the Clean Ingredient Pesto refrigerate in a small dressing bottle until ready to consume

Meal Assembly Directions:

• Cook your steak:

  • Heat a cast iron skillet or grill over medium high heat. Meanwhile, mix seasoning blend together and sprinkle over both sides of the steak, patting into meat

  • Add steak to hot cast iron skillet and grill on each side for 5-8 minutes until nicely charred on the outside but juicy on the inside. Let meat rest on a cutting board under foil before slicing, while you prep salad.

• Assemble your salad:

  • Add prepped greens and corn salsa to a bowl

  • Add quartered burrata ball

  • Slice steak thinly and add to your salad

  • Drizzle with prepped pesto sauce