Ingredients:

  • 2 lbs sirloin steak
  • 3 tbsp olive oil
  • 2 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • 2 cloves garlic, minced
  • 1 tsp black pepper
  • 1/2 tsp sea salt
  • 2 cups fresh corn kernels
  • 1 lb zucchini, diced
  • 1 lb red bell pepper, diced
  • 1 tbsp avocado oil
  • 1/2 tsp smoked paprika
  • 1/4 cup apple cider vinegar
  • 1/3 cup extra virgin olive oil
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp Dijon mustard
  • 1 tbsp honey

Instructions:

  1. Combine olive oil, soy sauce, Worcestershire sauce, minced garlic, black pepper, and sea salt in a gallon-sized bag. Add the steak, massage the marinade into the meat, and refrigerate for 2 to 4 hours.
  2. Heat a cast iron skillet or grill to high heat until smoking slightly. Sear the steak for 4-6 minutes per side. Remove the meat when the internal temperature is 5-8 degrees lower than your target finish temperature.
  3. Allow the steak to rest on a cutting board for 10 minutes to lock in juices before slicing.
  4. Toss diced zucchini, red bell pepper, and corn kernels with avocado oil and smoked paprika. Sauté or grill until charred and tender.
  5. Whisk together apple cider vinegar, extra virgin olive oil, chopped parsley, Dijon mustard, and honey to create the zesty herb vinaigrette.
  6. Divide the charred vegetables evenly among 4 airtight glass containers, top with sliced steak, and drizzle with the vinaigrette.