3-4 oz skirt steak (with fat mostly trimmed)
7-8 asparagus spears
1 egg
Small handful of spinach or mixed greens
5-6 cherry tomatoes, halved
1/4 of an avocado, sliced
Coconut oil
Salt, pepper, garlic powder
Olive oil, apple cider vinegar
Season steak with salt and pepper and grill on both sides over medium high heat to desired doneness (about 3-4 minutes on each side for medium/medium-rare). Set aside to rest before slicing. Meanwhile, lower heat to medium low and grill asparagus in coconut oil, salt, pepper and garlic powder until tender, about 7-8 minutes. Finally, fry egg in coconut oil until the whites are cooked through. Toss greens and tomatoes with 1 tsp olive oil, 1 tsp apple cider vinegar, salt and pepper.

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