Whole30 Steak Salad

STEAK SALAD😍

There’s something about pairing a juicy ribeye with a crisp fresh salad with creamy ranch dressing that brings me so much joy. One of the easiest meals to throw together, and always a crowd pleaser. Plus a ranch dressing that’s Whole30 approved? Yes please!

 

Serves 2.

Ingredients:

For the Steak Salad:

  • 2 ribeye steaks (or your preferred cut)

  • 4 cups spring mix

  • Cherry tomatoes

  • Avocado

  • Sliced cucumber

  • 1 tbsp avocado oil (or similar high smoke point oil)

  • Salt and pepper to taste

For the Whole30 Ranch Dressing:

  • 1 cup homemade mayo (recipe here - or compliant store-bought like ChosenFoods, check your labels)

  • ¼ - ½ cup coconut or almond milk

  • 2 tbsps fresh lemon juice

  • 1 tbsp dried parsley

  • 2 tsps dried chives

  • 2 tsps dried dill

  • 2 tsps garlic powder

  • 1 tsp onion powder

  • Salt to taste

Directions:

For the Steak Salad:

  • In a mason jar or bowl, whisk the mayonnaise, lemon juice, parsley, dill, chives, garlic powder, onion powder, salt, and ¼ cup coconut milk. Add more coconut milk to your thickness preference. Cover and refrigerate for 30-40 minutes to let the flavors develop.

  • Remove your steak from the fridge 10-15 minutes prior to cooking to let it come to room temperature.

  • Heat a cast iron or grill on medium-high heat and grease with avocado oil.

  • Pat the steak dry and season with salt and pepper.

  • Add steak to the skillet or grill (it should sizzle when it hits the skillet or grill).

  • Cook for 3-4 minutes or until you develop a crust, then flip and cook about 2 minutes more for medium rare (depending on the thickness of your steak).

  • Remove onto a cutting board and rest for 5-10 minutes.

  • Meanwhile, assemble your salad ingredients and top with a drizzle of the ranch (you will not use all of it).

  • Cut the steak against the bias and serve with the salad. Enjoy!