Steak with Citrus and Avocado Salad
A delicious, healthy, winter steak and salad meal that is Paleo and Whole30 compliant
Ingredients
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
Instructions
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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
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Whisk together dressing ingredients and set aside
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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
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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
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Remove steaks and set on plate to rest for five minutes
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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
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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