INGREDIENTS:
4 6 oz filet mignons, or any type of steak
1 tbsp olive oil
1 head Iceberg lettuce
1 pint cherry tomatoes
6 pieces sugar free bacon
Homemade Ranch
1 cup mayo
⅓ cup unsweetened almond milk
1 tbsp fresh chopped dill
½ tsp dried chives
½ tsp garlic powder
½ tsp dried parsley
½ tsp onion powder
2 tsp lemon juice
¼ tsp sea salt, more to taste
¼ tsp black pepper
INSTRUCTIONS:
Make your ranch dressing. Combine all of the ingredients and whisk them well. Place the ranch in the fridge until you’re ready to serve the salad.
Make your bacon. I love using this No-Mess Baked Bacon method! Drain it on a paper towel-lined plate and crumble it.
Remove your steaks from the fridge and let them come to room temperature for about 30 minutes. Heat your grill to 450 degrees. Rub some olive oil on each side of the steaks, and sprinkle both sides with a generous amount of salt and pepper.
Grill the filets for 4-5 minutes per side for medium. A little less for medium rare, and a little longer for medium well. Remove them from the grill and let them sit for 5-10 minutes before slicing.
While the steaks cook, slice your lettuce into 2-3 inch wide pieces. Top them with the tomatoes, bacon, and ranch, and serve with the sliced steak!
