Steak with Avocado Salad

Ingredients:

For the salad:

• 1 avocado, peeled and diced
• 75 g (1/2 cup) frozen corn kernels, thawed
• 1 roasted bell pepper, deseeded, peeled, and diced (see note)
• 1 green onion, chopped
• 30 ml (2 tbsp) olive oil
• 15 ml (1 tbsp) lemon juice

For the steak:

• 2 thick beef sirloin steaks (see note)
• 30 ml (2 tbsp) olive oil
• 10 ml (2 tsp) olive tapenade
• Salt and pepper to taste

Instructions:

For the salad:

• In a bowl, combine all the ingredients. Season with salt and pepper. Set aside.

For the steak:

• In a large pan, brown the steaks in the olive oil on both sides until your desired level of doneness. Season with salt and pepper.
• Add the tapenade and coat the meat well. Let the steaks rest on a plate for about 5 minutes.
• Slice the steaks and serve with the salad.

WarriorCookBook Tip: For the next day’s lunch, if you plan to make two wraps with beef and roasted peppers, cook an extra steak and bell pepper.