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Prep Time 15 minutes
Total Time 15 minutes
Servings 2
Ingredients
- 1 Sprouts grass-fed Sirloin Beef Filet about 5-10 oz.
- Salt pepper and thyme to season the beef
- 5 ounce package spring mix lettuce
- 1 avocado cut into slices
- Corn Relish
- ½ cup frozen corn
- 1 orange bell peppers seeded and diced
- ½ pint cherry tomatoes cut in quarters
- 3 tablespoon diced red onion
- Pinch salt
- 1 tablespoon apple cider vinegar
- Drizzle of Sprouts Brand Olive Oil
- Basil Vinaigrette
- ⅔ oz. package fresh basil leaves
- 4 tablespoons Sprouts Brand Olive Oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Sprouts Brand Organic Honey
- ⅛ tsp. salt
Instructions
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Pre-heat the grill to medium heat.
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Season both sides of the steak with salt, pepper and dried thyme.
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Cook on the grill until desired temperature (three to five minutes per side).
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Meanwhile divide the lettuce into two large serving bowls.
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In a separate bowl make the corn relish by adding the corn, bell pepper, tomatoes, onion, salt, vinegar and olive oil tossing to combine (the corn should thaw quickly).
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When the beef is done cooking, remove from the grill and allow to rest a couple of minutes while building the salads.
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Add the ingredients for the dressing into a blender and mix until smooth.
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Divide the corn relish mixture between the two salads.
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Top the salads with avocado slices.
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Slice the steak into strips and divide between the salads.
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Top each salad with basil dressing.
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Serve immediately.