2. Rinse and tear lettuce leaves, ribbon cucumber and carrot. Slice celery and avocado. Layer all on a serving platter and set aside.
3. Whisk to combine 1/3 cup olive oil, 1 1/2 tbsp red wine vinegar, 3 tsp dijon mustard, 1 tsp honey with 1 packet chopped dill leaves. Season with salt and pepper to taste.
4. Heat a large griddle or frypan over high heat. Brush steaks with oil, salt and pepper and cook in batches for 1 minute on each side. Place straight into dressing as you go.
5. Serve steaks with potatoes and salad, drizzle with dressing to taste.
Make sure pan is very hot prior to adding the steaks for them to brown.
Serve marinade on the side if preferred.
baby cos lettuce 1
continental cucumber 1/2
purple carrot 1
celery 2 sticks
dill 1 packet
beef scallopini 10-pack
From your pantry:
olive oil + oil (for cooking), salt, pepper, red wine vinegar, dijon mustard, honey