Steak with Apple-Avocado Salad

I splurged on one quality grass-fed ribeye steak from whole foods - and let me tell you it was So worth it! Amazing. It spoke for itself and our only accoutrement were sautéed peppers and onions, and slices of apples and avocado. 

I believe in buying quality - instead of buying large quantities of poor quality food, buy less of better food. One grass-fed ribeye steak with little sides, instead of 2 cheap conventional cuts, soda, processed sides such as french fries, and expensive sauces etc.
Let the food speak for itself!

Ingredients: feeds 2
- Ribeye steak, best quality you can afford. Allow 6-8oz per person raw.
- 1 sweet onion, 1 bell pepper, 1 avocado, 1 apple

Heat a heavy skillet to med-hi (7 out of 10)
Add a tablespoon of oil (vegetable or olive) and the steak right away so the oil is not allowed to smoke
Sprinkle steak with a little garlic salt

Flip every minute, for a total of about 10 minutes for a medium steak. 
Put the steak on a plate and let it rest. 
Do Not poke, prick, or cut the steak until it has rested for 5 minutes! The steak must be allowed to rest and redistribute its juices, or else you will end up with a dry and chewy steak.

Meanwhile, heat another skillet or pot to medium and add sliced onion and pepper with a little olive oil. Stir often until onion is translucent.

Slice the apple and avocado into similar shapes and gently toss together. No dressing is needed if the apple is juicy and the avocado is creamy as they should be!

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