Cookwith

Name: Wok-Hei Grilled Steak & Summer Avocado Salad (Keto, Dairy-Free, Gluten-Free)
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.25 lbs skirt or flank steak (trimmed); 2 tbsp coconut aminos (or tamari, gluten-free); 2 tbsp avocado oil (plus extra for grill); 1 tsp toasted sesame oil; 2 garlic cloves (minced); 1-inch fresh ginger (grated); 1/2 tsp black pepper; 1 tsp kosher salt; 2 ripe avocados (cubed); 1 English cucumber (sliced thin on bias); 1 cup cherry tomatoes (halved); 1/2 small red onion (thinly sliced); 1/4 cup fresh cilantro (chopped); Juice of 1 lime; 1 tbsp rice vinegar (unseasoned); 1 tsp chili flakes (optional)

Wok-Hei Grilled Steak & Summer Avocado Salad (Keto, Dairy-Free, Gluten-Free)

CrushedLemon1034

Inspired by the heat and drama of a summer concert, this California-style steak and avocado salad packs big flavor and visual appeal while keeping things cool, fresh, and keto. The steak is seared with wok hei technique for a smoky, savory crust, using a marinade that’s bold but dairy- and gluten-free. The salad brings creamy avocado, crisp cucumber, and juicy tomatoes for a contrast of textures, making it perfect for a light dinner after a summer night out. Every bite is colorful, vibrant, and 100% scandal-free!

Ingredients

Instructions

Pat steak dry. In a bowl, mix coconut aminos, 1 tbsp avocado oil, sesame oil, garlic, ginger, black pepper, and 1/2 tsp salt. Coat steak with marinade; let sit 20 minutes (or up to 4 hours in fridge).
Preheat wok or cast iron pan over very high heat until smoking hot. Lightly oil the surface with avocado oil using a paper towel.
Sear steak in batches—don’t crowd the pan!—about 2-3 minutes per side for medium-rare and deep char (wok hei). Let rest 5 minutes, then slice thinly against the grain.
While steak rests, toss avocado, cucumber, tomatoes, red onion, cilantro, lime juice, vinegar, remaining 1 tbsp avocado oil, 1/2 tsp salt, and chili flakes in a bowl until gently combined.
Arrange salad on a platter. Top with sliced steak and a drizzle of resting juices. Garnish with extra cilantro and a sprinkle of chili flakes if desired.