Avocado Peach Salad

Ingredients:

• 4 heads butter lettuce

• 3 avocados (diced)

• 2 large english cucumbers (sliced and halved)

• 2 ripe peaches, sliced

• 2 ripe nectarines, sliced

Directions:

1. Trim the butter lettuce leaves off the head. Rinse well and dry.

2. Slice up your fruits and veggies (dice avocados, slice

cucumbers, slice peaches and nectarines)

3. Combine salad ingredients in a large bowl

4. In a mixing jar, combine all dressing ingredients and shake

5. Toss dressing with salad, and serve

Grilled Sirloin Steak with Chimichurri

INGREDIENTS For the Steak:

•  1 lb lean sirloin steak

•  3/4 tsp kosher salt

•  1/2 tsp black pepper

•  1/2 tsp cumin

•  1/2 tsp garlic powder

INGREDIENTS For the Chimichurri Sauce:

•  1/4 cup red onion (or sub a small shallot)

•  2 fat garlic cloves

•  1 cup cilantro, about 1 bunch

•  1/2 cup flat-leaf parsley

•  2 tbsp fresh oregano

•  3 tbsp fresh lime juice

•  3 tbsp extra virgin olive oil

•  2 tbsp red wine vinegar

•  Salt and pepper to taste

INSTRUCTIONS:

1. Preheat the grill or a grill pan over medium heat.

2. Finely chop the red onion, cilantro, parsley, oregano and finely mince the garlic, and place all in a medium bowl.

3. Stir in the lime juice, vinegar, olive oil, salt and pepper. Add more oil, if you prefer a looser consistency. Use a food processor or blender for a smoother consistency if you’d like

4. Rub the steak with the salt, pepper, cumin, and garlic powder.

5. Grill the steak to your desired doneness, 5 minutes per side for medium rare. Remove the steak and let it rest.

6. Slice it thinly against the grain and serve with chimichurri.