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!