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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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.
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.
For this lovely winter salad I offer a tasty champagne vinaigrette with chives and a hint of mustard.
COOK IT TOGETHER FOR AN EVEN QUICKER MEAL:
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!
The Recipe: Steak with Citrus and Avocado Salad
What you need: a fabulous grill pan, a good knife, a great sea salt (buy the tub to save money!) and a fabulous Champagne vinegar.
A delicious, healthy, winter steak and salad meal that is Paleo and Whole30 compliant
- 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
- 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)
- 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
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
Whisk together dressing ingredients and set aside
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
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
Remove steaks and set on plate to rest for five minutes
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
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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I love steak salads and this one is so delicious and vibrant! The citrus in it adds such a great pop of flavor and color.
I love how you put something savory/salty with something creamy and something sharp! Great flavor combo!
That is one gorgeous salad! I love the steak and citrus combo. 🙂
This looks amazing! I love how the citrus brightens the flavor!
I am so excited it’s finally citrus season! Love this flavor combo here!
Citrus certainly brightens up winter!
It’s hard to think of things that are fresh and colorful like this this time of year, everything is stews and soups. But this is perfect for me. Pinning this for the next time I pick up a steak.
I’m loving this Whole30 recipe!
Woah!!! This salad looks sooo refreshing and filling, wow! This is definitely in the meal plan for the upcoming week. Hello, tasty lunch!