STEAK SALAD😍

There’s something about pairing a juicy ribeye with a crisp fresh salad with creamy ranch dressing that brings me so much joy. One of the easiest meals to throw together, and always a crowd pleaser. Plus a ranch dressing that’s Whole30 approved? Yes please!

Serves 2.

Ingredients:

For the Steak Salad:

• 2 ribeye steaks (or your preferred cut)

• 4 cups spring mix

• Cherry tomatoes

• Avocado

• Sliced cucumber

• 1 tbsp avocado oil (or similar high smoke point oil)

• Salt and pepper to taste

For the Whole30 Ranch Dressing:

• 1 cup homemade mayo (recipe here – or compliant store-bought like ChosenFoods, check your labels)

• ¼ – ½ cup coconut or almond milk

• 2 tbsps fresh lemon juice

• 1 tbsp dried parsley

• 2 tsps dried chives

• 2 tsps dried dill

• 2 tsps garlic powder

• 1 tsp onion powder

• Salt to taste

Directions:

For the Steak Salad:

• In a mason jar or bowl, whisk the mayonnaise, lemon juice, parsley, dill, chives, garlic powder, onion powder, salt, and ¼ cup coconut milk. Add more coconut milk to your thickness preference. Cover and refrigerate for 30-40 minutes to let the flavors develop.

• Remove your steak from the fridge 10-15 minutes prior to cooking to let it come to room temperature.

• Heat a cast iron or grill on medium-high heat and grease with avocado oil.

• Pat the steak dry and season with salt and pepper.

• Add steak to the skillet or grill (it should sizzle when it hits the skillet or grill).

• Cook for 3-4 minutes or until you develop a crust, then flip and cook about 2 minutes more for medium rare (depending on the thickness of your steak).

• Remove onto a cutting board and rest for 5-10 minutes.

• Meanwhile, assemble your salad ingredients and top with a drizzle of the ranch (you will not use all of it).

• Cut the steak against the bias and serve with the salad. Enjoy!