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+ servings
Winter Steak Salad fully assembled from above

Winter Steak Salad (Paleo, Whole30, AIP)

Author: Michele
Servings: 2 people
Jam-packed with delicious ingredients and lots of texture, this salad is both filling and amazingly satisfying. Tastes great both warm and cold and can be made ahead of time! Paleo, Whole30, and AIP friendly
Note on serving: This serves 2-3 people.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins

Ingredients
  

For the Crunchy Topping and Toasted Coconut:

  • 1/2 cup Sliced Tigernuts (for AIP) or Pecans
  • 1 tbsp Maple Syrup (omit for Whole30)
  • 1/4 tsp Sea Salt
  • 1/2 cup Coconut Chips or unsweetened, shredded Coconut (omit for coconut-free)

For the Brussels Sprouts:

  • 2 cups Brussels Sprouts (ends removed and sliced into 1/4-inch slices)
  • 2 tbsp Avocado Oil, Olive Oil, or Coconut Oil
  • 1/4 tsp Sea Salt

For the Steak:

  • 4 oz Sirloin Steak
  • 1/4 tsp Sea Salt
  • 1 tbsp Avocado Oil, Olive Oil, or Coconut Oil

For the Citrus Vinaigrette:

  • 1/4 cup Apple Cider Vinegar ((or White Wine Vinegar))
  • 1/4 cup Orange Juice
  • 1 tbsp Honey (omit for Whole30)
  • 1 clove Garlic (minced)
  • 1/4 tsp Sea Salt
  • 1/2 cup Olive Oil or Avocado Oil

For the Salad:

  • 4 cups Kale (tough stems removed and chopped finely)
  • 2 Mandarin Oranges (peeled and segmented)
  • 1 Apple (cored and sliced thinly)
  • 1/4 cup Pomegranate Arils

Instructions
 

First, make the crunchy topping + toasted coconut:

  • Preheat the oven to 350 F. Line a baking sheet with parchment paper. Toss the pecans or sliced tigernuts(for AIP) with the maple syrup and sea salt and spread evenly on one half of the baking sheet. If you're on Whole30, just roast the pecans dry with no salt or maple syrup.
  • Spread the coconut flakes on the other side of the baking sheet.
  • Bake for 7-10 minutes, stirring the coconut at least once, until the coconut is toasted.

Cook the brussels sprouts:

  • While the crunchy topping is baking, slice the brussels sprouts.
  • Heat a frying pan over medium heat, add the oil, and then add the brussels sprouts. Season with the sea salt and toss a bit to coat. Cook, stirring occasionally, for about 7-10 minutes, until the brussels soften a bit.

Cook the steak:

  • While the brussles are cooking, heat a separate skillet (cast iron if possible) over high heat until smoking hot. Add the oil, and swirl around a bit to cover the bottom of the pan.
  • Once the oil in the pan is hot, place the steak into the pan and leave for 5 minutes without disturbing, then flip and cook for another 5 minutes. This is a great time to slice the other veggies if you haven't done so yet! Check the temperature with an instant-read thermometer and remove it from the pan when done. (130 F for rare, 135 for medium-rare, 145 for medium and 155 for well done). Cover with some aluminum foil or a kitchen towel and let rest while you go onto the next step.

Prep the rest of the ingredients:

  • While everything is cooking, slice the apple, peel and segment the oranges, remove the arils from the pomegranate (if you didn't buy just the arils), and chop the kale.
  • Also make the vinaigrette by whisking all of the ingredients together (you can also just put everything into a jar and shake really well)

Assemble the salads:

  • Divide the ingredients between the plates and serve!
Course: Lunch, Main Course, Salad
Cuisine: American
Diet Gluten Free
Keyword: AIP, Autoimmune Paleo, Paleo, Whole30
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingonpaleo !