Steak Salad

So excited to be back on the blogging scene! It was a a nice break to really focus on our health & what we were eating. Since the last time I posted I went to New Orleans, saw the solar eclipse in totality, went on a few new hikes, and my husband & I successfully completed our 2nd round of Whole30! 

It was a busy and productive month, but it's time to get back to it with this steak salad. It's a favorite meal of mine & it just so happens to be Whole30 approved (as long as the mayo is compliant)! This salad is packed full of flavor, keeps you feeling satisfied, & includes lots of raw veggies. Fall is fast approaching & our calendars are already filling up so I want to make sure to set myself up for success to continue eating healthy & feeling good. Salads like this help keep me on track.

If you want to make your own mayo I follow the recipe from the Whole30 program. Place one large egg in a food processor (blender) with 1/4 cup of olive oil, the juice from half a lemon, 1/2 tsp salt, 1/2 tsp mustard powder. Blend together for about 10 seconds then slowly drizzle in 1 cup of olive oil while the processor runs until everything is emulsified. 

The dressing from this salad is made from a garlic peppercorn aioli that I love on steak. When you have a steak night, cook an extra steak or 2 & make extra aioli. Put together the rest of the salad & you basically have an easy, healthy, & delicious lunch for the next day. 

INGREDIENTS

arugula

spinach

sliced or cubed cooked steak

avocado

sliced red onion

diced multi-colored bell peppers

tomatoes

sliced purple cabbage

julienned carrots

sunflower seeds

salt & pepper

dressing

1 cup mayo

1 clove of garlic finely minced

squeeze of lemon juice

dash of cayenne

dash of paprika

salt to taste

course grind of black pepper

water

INSTRUCTIONS 

1)  Cook steak to your liking. I sous vide all my steaks. Read more about that HERE. For salad I usually use top sirloin, but most cuts will be just fine so use whatever you prefer. 

2) Prep all other ingredients. Wash greens & chop veggies. If serving to a larger group, lay out all ingredients in an assembly line so that each person can make theirs as they like. 

3) Assemble salad with toppings as desired. 

4) For the dressing, combine mayo with garlic, lemon juice, cayenne, paprika, salt, and pepper. 

*** If you have one, use a mircoplane to grate in the garlic instead of mincing it.

*** Set your pepper mill to it's coarsest setting so that the grinds are large flakes. 

5) Slowly whisk in a little water or more lemon juice until the desired consistency is reached. I like mine on the thicker side so I had very little liquid, but my other half likes it thin. 

6) Pour on desired amount of dressing and toss all together. 

7) Devour!