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Zesty Cilantro Steak With Avo Salad



  • 2 avocados
  • 8 oz frozen corn (thawed) or a can of corn
  • 1 pint grape tomatoes
  • 1 small bunch scallions
  • 2 jalapeño peppers
  • 1 lime
  • 1 ½ lb ribeye steak (Thin Sliced used in Recipe but any works) 
  • olive oil
  • sea salt
  • coconut oil
  • 6 tablespoons of Zesty Cilantro
  • 2 tablespoons of Jalapeno Green Apple


  1. Cut the jalapeño peppers into quarters lengthwise; remove and discard the seeds and white membranes. Finely dice the peppers and set aside.
  2. Trim and discard the ends of the green onions; chop the onions and set aside.
  3. Preheat a pan or regular skillet over medium-high heat.
  4. Add 1 tablespoon of olive oil and place the corn, the onions and jalapenos on the pan. Cook, turning frequently, until softened and lightly charred, 4 to 5 minutes in total. Once done, transfer to a salad bowl. 
  5. Halve the tomatoes and add to salad.
  6. Add avocado without pit or skin to salad.
  7. Add juice of 1 lime to salad
  8. Add 2 tablespoons of Jalapeno Green Apple to salad.
  9. Mix all together and set aside.
  10. Add a tablespoon of coconut oil to the pan and 6 tablespoons of Zesty Cilantro. 
  11. Place the steak in pan; cook until desired temperature, 2 to 3 minutes per side. 
  12. To serve, place the steak and salad on a plate.

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