Steak Salad with Creamy Garlic Vinagrette – A`Whole30′ Lot of Goodness!
I just couldn’t deprive you of the recipe for this fabulous luxe salad, super-stacked with nutrients, from Whole 30/Paleo Newbie.
Whole30 say: ”It’s the perfect, hearty Whole30 meal that comes together quickly and leaves you satisfied for hours.”
I say: ”I totally agree and thanks for sharing Whole30!”
Bon apetit – I hope you all enjoy this dish as much as I did! 🙂
As an alternative to the Creamy Garlic Vinagrette, I’ve suggested an option for a gelatin-enriched Greek Yoghurt Mayo to balance steak’s muscle meat with gut friendly, anti-inflammatory amino acids.
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- 300 g sirlon steak (grass-fed, organic, thick cut)
- 1 tblsp beef tallow/coconut oil (melted)
- 4 cups baby salad leaves (or 4 good handfuls)
- 1/2 cup cherry tomatoes (red/yellow, halved)
- 2 large hard boiled eggs (free range, organic, cooled, sliced)
- 1 medium avocado (halved, sliced lengthways)
- 2 tblsp paleo mayo (see recipe notes)
- 2 tblsp white wine vinegar (raw apple cider vinegar will work too)
- 1 clove garlic (small, crushed well)
- Or Greek yoghurt mayo (see recipe notes)
Ingredients
For the Steak Salad
For the Garlic Vinaigrette
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- Bring the steak to room temperature.
- Over a high heat, heat a heavy based fry-pan until a drop of water sizzles and evaporates immediately.
- While the pan is heating, brush the steak with a little melted coconut oil or beef tallow and season well with salt and pepper.
- Turn down the heat to medium-high and sear the steak in the hot pan for about 5 minutes per side for medium rare steak.
- Remove from heat, cover with grease-proof paper and let sit for at least 10-15 minutes before slicing crosswise into thin strips
- While the steak is cooling, whisk up all the ingredients for the vinaigrette (or Greek yoghurt mayo) until well blended.
- TO SERVE AT HOME: Arrange the salad ingredients on individual plates with the vinaigrette on the side, or toss everything together in a large salad bowl.
- FOR A PICNIC: *Pack the salad ingredients, cold sliced steak and vinaigrette in separate containers and assemble when serving.
For the mayo: The recipe calls for Paleo Mayo, but you can whip up a simple Yogurt Mayo: Whip up Greek yoghurt with a super-fresh free-range raw egg yolk, a tablespoon of powdered gelatin, a tablespoon of olive oil and sea salt and pepper).
Powdered gelatin balances the steak's muscle meat with gut friendly, anti-inflammatory amino acids.
*If making for a picnic transport the cold steak in an insulated cool bag.
