Zesty Cilantro Steak With Avo Salad

SERVES: 4

INGREDIENTS

• 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

WHAT TO DO

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.