3 Handfuls of Microgreen Salad Mix
1 Small Head of Romaine Lettuce (base removed, leaves separated and washed)
2 Sirloin Steaks
2 Tbsp Olive Oil
1 Tbsp Balsamic Vinegar
A pinch of Freshly Ground Black Pepper and Salt
Season the steaks with freshly ground black pepper and salt. Heat a griddle pan over a medium to high heat. Add the steaks and cook for 3 – 4 minutes on each side.
Prepare the salad by placing the lettuce leaves in a bowl and break in half if the leaves are too large. Add microgreens to the bowl and toss together.
Serve the steaks on top of the salad and drizzle with olive oil and balsamic vinegar. Season with more freshly ground black pepper and salt.