Steak Salad: Marinate steaks in some Worcestershire, garlic, mustard, ketchup, chili flakes and 21SS. Sear for a few minutes on high heat in a cast iron skillet that’s been oiled with avocado or coconut oil (don’t use olive oil; it’s not stable at such a high heat). To avoid burning, I finish them in the oven, cooking until they’re medium/medium-rare. This definitely takes practice. I’ve often undercooked and overcooked my steaks. You’ve just got to try and try again til you get them how you like them. Remove from oven and let rest for a few minutes. Slice and serve over spinach salad. I added mushrooms, tomato, and some Brussels sprouts and cauliflower that I’d roasted. Balsamic vinaigrette over the top pulls it all together.

Balsamic Vinaigrette: I like even parts olive oil and vinegar, or even a bit more vinegar than oil. I add dried onion flakes, garlic powder, Dijon mustard, 21SS, and shake, shake, shake. Let it sit for awhile before you use it.