Peggy’s Skirt Steak Salad with Peaches

Servings: 1

Prep Time: 5 minutes

Cook Time: 5-6 minutes

Price: $8 per serving

Difficulty: Easy

Ingredients, all organic:
● 1 Skirt Steak
● 1 Cup of Lettuce
● 1 Cup of Peach slices
● 1 Hard boiled Egg
● ½ Cup of Mexicorn
● 1 Tablespoon of Oyster Sauce
● 1 Tablespoon of Coconut Oil
● 1 Teaspoon of Madame Jeanette
● 1 Tablespoon of Garlic
● 1 Teaspoon of Ginger
● 1 Teaspoon of Cumin

Nutritional Fact: Did you know that peaches are a good source of vitamin A & C?

Tools:
● Pan, Spatula, tong, silicone spoon, and kitchen scissors

Directions:
1. Place the skirt steak in a pan over a high flame. Add 1 tablespoon of coconut oil, 1 tablespoon of oyster sauce, 1 teaspoon of Madame Jeanette, 1 tablespoon of garlic, 1 teaspoon of ginger, 1 teaspoon of cumin and 1 cup of peaches. Mix well.
2. Cook for about 5-6 minutes.
3. Meanwhile, prepare the salad. Take a bed of lettuce and top with ½ cup of Mexicorn and a sliced egg. After about 3 minutes of cooking take the peaches out of the pan and add to the salad.
4. When the meat is done, serve. Add the steak slices to the salad, dress the salad with sauce from the pan and top it all off with scallions.

Bon Apetito, From Peggy with LOVE!