In a bustling city where the pace is fast and the lights never dim, a rooftop garden offered a rare oasis of greenery and tranquility. It was here, amidst the urban jungle, that a seasoned chef decided to host an impromptu summer gathering, featuring a dish that would encapsulate the vibrancy of the city and the freshness of her garden: Completely Keto Pepper Steak and Avocado Salad.
As the guests ascended to the rooftop, they were greeted by a scene that was a feast for the senses. The skyline stretched endlessly, the garden bloomed lushly, and the aroma of grilling steak mingled enticingly with the fresh scent of herbs. The chef, with a flair for fusing flavors, presented her salad, a masterpiece that balanced the rich, smoky tenderness of the steak with the cool, creamy texture of the avocado.
As the evening unfolded, laughter and music filled the air, and the Pepper Steak and Avocado Salad became more than a meal. It was a testament to the magic that happens when good food, great company, and the right setting come together, turning a simple rooftop gathering into a memorable summer soirée.
Completely Keto Pepper Steak and Avocado Salad
- 1 oz Pyure Organic Maple Syrup
- 1 1/2 tsp Extra virgin olive oil
- 1 avocado sliced
- 4 oz cherry tomatoes halved
- 1 oz balasamic vinegar
- 1 lb sliced pepper steak
- 1 cup lettuce
- 1 oz Extra virgin olive oil
- 1/4 tsp garlic powder
- 1 tsp Pink Himalayan Salt
- 1/2 tsp black pepper
- 1 oz mayonnaise
- 1 tsp dijon mustard
- 1 oz balsamic vinegar
Mix the vinegar and Pyure mixture together and let the meat slices marinate in it for an hour.
Put a large skillet on medium-high flame until fully heat.
Pour the oil in and add in the marinate meat. Cook for about 5 minutes.
Mix all the dressing ingredients in a bowl.
Toss all the ingrediens together in a bowl.