A reverse sear New Zealand grass-fed strip steak is the star of this seasonal salad developed by the feedfeed. Drizzled with a creamy, avocado-based green goddess dressing and packed with protein and an array of bright vegetables, it’s a great light yet filling option. Tip: To achieve the perfect reverse sear, cook the meat low and slow until it’s almost your preferred temperature. Once you hit right below your desired temperature, remove the meat from the oven and sear it over a hot pan to develop a delicious, golden-brown crust. You can use this technique with any cut of steak over 1.5-inches thick. Any thinner and you risk overcooking the meat.