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Steak Salad with Orange Vinaigrette

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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
19 mins
Servings: 2 servings
Calories: 1135 kcal
Course: Main Course
Cuisine: American

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

Instructions

Make the Vinaigrette
    Cup of Yum
  1. In a mason jar, combine the orange zest, freshly squeezed orange juice, olive oil and apple cider vinegar.
  2. Season with salt and pepper.
  3. Cap the mason jar, then shake vigorously, until the vinaigrette has come together.
  4. Taste and add additional seasonings if necessary, then set aside.
Cook the Steak
  1. In a nonstick skillet over high heat, add the ghee.
  2. As the ghee melts, season the Strip Steak liberally with salt and pepper.
  3. Once the ghee is melted, place the steak in the pan. Do not move it. Let it cook at this high heat untouched.
  4. Cook for 90 seconds to 2 minutes on the first side, then flip to cook an additional 90 seconds.
  5. Remove the steak from the pan, and place on a cutting board. Cover with aluminum foil, and rest for 5-10 minutes.
  6. When the steak has rested, slice into thin strips for the salad.
Make the Salad
  1. In a bowl, add the chopped romaine, cucumber and oranges. 
  2. Drizzle the vinaigrette on top of the ingredients, and toss until everything is coated.
  3. Add additional vinaigrette if necessary.
  4. Arrange the salad on a plate or in individual bowls.
  5. Add the avocado slices as a garnish, then add the sliced steak.
  6. 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

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

% 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.