10 minutes may even be an overestimate. But if you take the steak out the night before, thaw it in the fridge (or fridge/counter, putting it on the counter in the AM. And yes, I know you shouldn’t do this, but my mom did it for my entire childhood and we never got food poisoning, so whatever) you will have steak ready to be rubbed, cooked, and a salad that is basically assembly. And it’s healthy! Vegetables, healthy fat, and steak that’s a smaller portion.
You can make this so it serves four–then get more meat, more veggies, etc.–but below I give it in it’s one person steak incarnation.
Adapted from Rachael Ray’s Thirty Minute Meals 2
One small (5 oz. or so) piece of steak, sirloin, skirt steak, whatever
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. coriander
1/8 tsp. cayenne pepper
Preheat a grill pan, frying pan, or outdoor grill to medium-high/high.
Place the spices in a small bowl and mix together. Rub into the steak.
Cook the steak (if it’s an inch thick) up to 5 minutes per side. For me, in a skinny steak, I do about 2:30 on each side. This is up to you. I have to eat my meat medium-well/well done (it’s a transplant thing). When it’s done, remove to plate.
1 avocado, halved
2 vine-ripe tomatoes, halved and seeded
cilantro (fresh or dried)
1 large lemon or 2 small limes
Halve the avocado and remove the pit. Remove from the skin and slice.
Slice the tomatoes into slices/wedges. Mix with the avocados (as in side by side–see picture)
Sprinkle with cilantro, and squeeze over the lemon/lime juice (if it’s a big lemon I just use one half, and use the other half to flavor my water!). Add salt to taste.