Steak Salad with Orange Vinaigrette
User Reviews
4.4
15 reviews
Good
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
19 mins
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Servings
2 servings
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Calories
1135 kcal
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Course
Main Course
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Cuisine
American
Steak Salad with Orange Vinaigrette
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Looking for an entree or appetizer to wow the crowd this summer? Whole30 Steak Salad with Orange Vinaigrette is the way to go! This Whole30-compliant, Paleo, and Gluten Free recipe will impress guests and family alike. Perfectly cooked New York Strip Steak sits atop a bed of romaine lettuce, studded with navel oranges, English cucumbers and avocado. Finish with a drizzle of homemade Orange Vinaigrette, and this salad is the perfect summer meal!
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Ingredients
Orange Vinaigrette (Makes 2ish servings)
- Zest of one orange
- 4 tablespoons orange juice freshly squeezed
- 3 tablespoons extra virgin olive oil
- 3 tablespoons apple cider vinegar
- kosher salt to taste
- black pepper to taste
Steak
- ½ tablespoon ghee Whole30-approved
- 8 oz. New York Strip steak about 1" thick
- kosher salt to taste
- black pepper to taste
Orange Steak Salad
- new york strip cooked and sliced thin
- 1 head romaine lettuce chopped
- ½ English cucumber diced
- 3 navel oranges peeled and sliced
- 2 avocados sliced
- 4 tablespoons Orange Vinaigrette recipe above
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Instructions
Make the Vinaigrette
- In a mason jar, combine the orange zest, freshly squeezed orange juice, olive oil and apple cider vinegar.
- Season with salt and pepper.
- Cap the mason jar, then shake vigorously, until the vinaigrette has come together.
- Taste and add additional seasonings if necessary, then set aside.
Cook the Steak
- In a nonstick skillet over high heat, add the ghee.
- As the ghee melts, season the Strip Steak liberally with salt and pepper.
- Once the ghee is melted, place the steak in the pan. Do not move it. Let it cook at this high heat untouched.
- Cook for 90 seconds to 2 minutes on the first side, then flip to cook an additional 90 seconds.
- Remove the steak from the pan, and place on a cutting board. Cover with aluminum foil, and rest for 5-10 minutes.
- When the steak has rested, slice into thin strips for the salad.
Make the Salad
- In a bowl, add the chopped romaine, cucumber and oranges.
- Drizzle the vinaigrette on top of the ingredients, and toss until everything is coated.
- Add additional vinaigrette if necessary.
- Arrange the salad on a plate or in individual bowls.
- Add the avocado slices as a garnish, then add the sliced steak.
- Serve immediately, and enjoy.
Notes
- This steak can be grilled, too. Heat the grill to 425°F-450°F. When the grill is ready, add the steaks. Don't move them around once they're on the grill. Flip once and cook to appropriate doneness.
- If making this salad as an entrée for more than two people, simply double or triple the recipe.
- To make this recipe dairy free, substitute ½ tablespoon of coconut oil for the ghee.
Nutrition Information
Show Details
Serving
1g
Calories
1135kcal
(57%)
Carbohydrates
68g
(23%)
Protein
52g
(104%)
Fat
79g
(122%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
50g
Cholesterol
131mg
(44%)
Sodium
725mg
(30%)
Fiber
27g
(108%)
Sugar
31g
(62%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 1135 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 1135kcal | 57% |
| Carbohydrates | 68g | 23% |
| Protein | 52g | 104% |
| Fat | 79g | 122% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 50g | 294% |
| Cholesterol | 131mg | 44% |
| Sodium | 725mg | 30% |
| Fiber | 27g | 108% |
| Sugar | 31g | 62% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
15 reviews
Good
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