Steak Salad with Orange Vinaigrette

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

Cook Time 4

Total Time 19

Servings servings

Calories 1135kcal

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

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