Steak Salad with Creamy Garlic Vinagrette – A`Whole30′ Lot of Goodness!

Beef SaladI 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.

Print Recipe
Steak Salad with Creamy Garlic Vinagrette - A Whole30 Lot of Good!
A deliciously luxe, super quick steak salad which satisfies for hours!
Course Main Dish
For the Steak Salad
For the Garlic Vinaigrette
Course Main Dish
For the Steak Salad
For the Garlic Vinaigrette
  1. Bring the steak to room temperature.
  2. Over a high heat, heat a heavy based fry-pan until a drop of water sizzles and evaporates immediately.
  3. While the pan is heating, brush the steak with a little melted coconut oil or beef tallow and season well with salt and pepper.
  4. 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.
  5. Remove from heat, cover with grease-proof paper and let sit for at least 10-15 minutes before slicing crosswise into thin strips
  6. While the steak is cooling, whisk up all the ingredients for the vinaigrette (or Greek yoghurt mayo) until well blended.
  7. 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.
  8. FOR A PICNIC: *Pack the salad ingredients, cold sliced steak and vinaigrette in separate containers and assemble when serving.
Recipe Notes

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.

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Izabella Natrins

After 30 years in the health space, I'm here to use my expertise and experience to help women to create better health. My Femergy@40 Nutrition and Lifestyle Health Coaching and Reslient Weight-Loss programmes empower, support and inspire women who are fighting fatigue, struggling with overwhelm, weight gain, sleep, energy and niggling or multiple diagnosed health issues, to find hope and optimism, regain confidence and create much better health. My book Once Upon a Cook - Food Wisdom, Better Living is a call to action to change the way you eat and take back your health with real food. I'm a qualified 'real food' nutrition and lifestyle health expert, holistic health coach, nutritional chef and a writer, a speaker (partner, a mum & grand-mum).

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