1. In a bowl place the cucumber, apple cider vinegar, dill, and 2 teaspoons extra virgin olive oil and toss to combine.

2. Season to taste with Himalayan sea salt and pepper and set aside.

3. Pound the steak lightly with meat mallet to about 1⁄2″ thick.

4. Season generously with Himalayan sea salt and black pepper and brush with remaining extra virgin olive oil.

5. Preheat a cast-iron grill pan over high heat.

6. Grill the steak 2-3 minutes per side.

7. Transfer to a cutting board and let rest for 10 minutes.

8. Slice thinly and serve with cucumber salsa.

Serving Size = 3 ounces of steak and 2 cups of cucumber salsa/veggies of choice