This was super-easy to put together because I used leftover steak. But I’ll assume you’re cooking your steak fresh. We bought ours as thinly sliced round steak, about a 1/4-inch thick (0.6 cm). Some places might refer to this as a “minute steak” because it cooks so quickly. Minute steak also refers to a piece of beef, usually the round, that’s been pounded flat, about a 1/4-inch thick. Even if you start with raw meat, you can prepare today’s recipe in 10 minutes.
4 oz (113 g) cooked thin round steak (start with 5 oz raw)
1 California (Hass) avocado, standard size (4.5 oz or 127 g), peeled, pitted, and chunked
14 black olives, pitted, medium size (Purist alert: probably highly processed)
1 tomato, medium-size (medium size or 2.5-inch diameter (6,4 cm), or a large roma tomato), cut into wedges
Salt and pepper to taste, or use commercial steak seasoning such as Montreal Steak Seasoning by McCormick (a favorite at the Parker Compound)
Sprinkle your steak with seasoning then cook over medium or medium-high heat in a skillet, about a minute on each side. Or heat your leftover steak in the microwave. If you overcook, it will be tough.
Place all ingredients artfully on a plate and enjoy.
Nutritional Analysis (via Fitday):
20 g carbohydrate
12 g fiber
8 g digestible carbohydrate
587 mg sodium
1530 mg potassium
Prominent features: Lots of protein, vitamin B6, vitamin B12, copper, iron, niacin, pantothenic acid, phosphorus, selenium, and zinc