Here at The Organic Kitchen I am all about beautiful meals that are also easy, healthy, and require little cooking time. This Steak with Citrus and Avocado Salad is an excellent example of ease and elegance. This meal is perfect for any day or a romantic holiday celebration like Valentine’s Day.
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Steak with Citrus and Avocado Salad garnished with pomegranate seeds


The Steak:

This pan seared filet mignon is finished in the oven to your liking! I prefer mine medium rare, my husband likes his ruined…I mean well done…. but fortunately we can both be happy. A little timing is all it takes to achieve the perfect amount of “doneness” for all.

Steak with Citrus and Avocado Salad on white plates garnished with greens

The Salad:

Tender butter leaf lettuce, ripe avocado, and an assortment of citrus dotted with salty pistachios and pomegranate seeds makes this salad a colorful delight for the eyes as well as tantalizing for the taste buds! Learn to slice an avocado like a pro here.

Steak with Citrus and Avocado Salad garnished with pomegranate seeds on white plate with gold fork

The Dressing:

For this lovely winter salad I offer a tasty champagne vinaigrette with chives and a hint of mustard.

Steak with Citrus and Avocado Salad on white plates on white table


Obviously we encourage cooking together but if you are cooking alone you can whip out this meal in about 24 minutes. If one of you handles the salad while the other takes care of the steaks, you could be eating this meal in under 12 minutes!

Steak with Citrus and Avocado Salad #filetmignon #whole30 #paleo #citrussalad #valentinedinner


The Recipe: Steak with Citrus and Avocado Salad

What you need: a fabulous grill pan,good knifea great sea salt (buy the tub to save money!) and a fabulous Champagne vinegar.

5 from 7 votes
Steak with Citrus and Avocado Salad 
Prep Time
12 mins
Cook Time
12 mins
Total Time
24 mins

A delicious, healthy, winter steak and salad meal that is Paleo and Whole30 compliant

Course: dinner
Cuisine: American
Keyword: citrus salad, filet mignon, holiday, Paleo, steak, whole30
Servings: 2 servings
Author: Linda Spiker
For Dressing:
  • 1/4 cup  extra virgin olive oil
  • 2 tablespoons good quality champagne vinegar
  • 1 teaspoon grainy mustard
  • 1 teaspoon honey (omit if Whole30)
  • sea salt and pepper to taste
For Steak:
  • 2 6 oz filet mignon steaks (about 1 1/2" thick)
  • 2 tablespoons olive oil
  • sea salt and pepper to taste
  • 2 tablespoons chopped parsley (optional, for garnish)
For Salad:
  • 1 small  head butter leaf lettuce, torn by hand (about 3 cups)
  • 1 ripe avocado, cut in half and sliced
  • 1 small blood orange, peeled and sliced
  • 2 tablespoons roasted salted pistachios, chopped
  • 2 tablespoons pomegranate seeds
  1. If possible remove steaks for fridge 30 minutes before cooking and set on counter, unwrapped, to come to room temp. Preheat oven to 450 degrees and place oven rack in center position

  2. Whisk together dressing ingredients and set aside

  3. Place an oven safe grill pan high heat for 4 minutes, while pan heats season both sides of steaks with sea salt and freshly ground pepper to taste

  4. When pan is hot add olive oil to pan and turn heat to medium high. Carefully set steaks into pan (you should hear a pshhhhh sound) Sear first side for five minutes. Use tongs to turn steak and place pan in oven. Cook steaks for: 4-5 minutes-rare, 5-6 minutes- medium rare, 7-8 minutes medium well

  5. Remove steaks and set on plate to rest for five minutes

  6. Place lettuce on plates, toss with desired amount of dressing, arrange peeled orange slices and sliced avocados on plate, sprinkle with pistachios and pom seeds

  7. Slice steak, place on plate and drizzle citrus and steak with remaining dressing. Garnish with parsley if desired and add more sea salt and pepper if necessary


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