- In a gallon freezer bag, combine Avocado Oil, lemon juice, 1 tablespoon Rustic Herb Seasoning and 2 teaspoons Dijon mustard. Seal well; shake to combine. Season steak with Ultimate Steak Seasoning. Place steak in bag. Seal well; toss to coat. Refrigerate 2 hours or up to overnight.
- Prepare grill to medium heat. Remove steak from marinade. Discard bag with marinade. Place steak on grill. Grill, turning once, until desired doneness is reached on an instant-read food thermometer (145°F for medium-rare; 160°F for medium), about 16-20 minutes. Slice.
- Meanwhile, in a pint-size mason jar or container with tight fitting lid, combine mayonnaise, milk, remaining 1 tablespoon Rustic Herb Seasoning and remaining 1 teaspoon Dijon mustard. Cover and shake well. In large bowl, toss lettuce with desired amount of dressing.
- Divide lettuce among 6 dinner plates. Top with remaining ingredients and sliced steak. Drizzle with additional dressing, if desired.
Makes 6 servings.
Wine Pairing: Cabernet Sauvignon
: Use paleo-friendly mayonnaise, non-dairy milk of choice and omit cheese to make this recipe paleo-friendly.
Nutrition per Serving
: (does not include optional toppings)
: 610 Total Fat
: 48g Sat. Fat
: 13g Cholest
: 290mg Sodium
: 1,410mg Carbs
: 8g Fiber
: 3g Sugar
: 3g Protein