Steak salad with cranberries recipe
Salads don't have to be boring and this steak salad is a perfect example. The simple vinaigrette and the addition of fresh cranberries really make it pop.
Servings 4 people
Calories 605kcal
Cost 16
Ingredients
- ½ cup fresh or frozen cranberries
- 1 pound skirt steak
- 2 green onions thinly sliced
- 1 large fennel bulb sliced
- 1 tablespoon fresh thyme leaves
- 4 cups baby arugula washed
- Fresh parsley
- 1 tablespoon Paleo cooking fat
- Sea salt and freshly ground black pepper
Vinaigrette ingredients
- ¾ cup extra-virgin olive oil
- 1 tablespoon Dijon or homemade mustard
- 1 tablespoon fresh thyme
- 1 tablespoon red wine vinegar
- Sea salt and freshly ground black pepper to taste
Instructions
- Bring a small pot of water to a boil. Add the cranberries and let the water simmer for 3 to 5 minutes until the cranberries soften. Drain the water and set the cranberries aside to cool.½ cup fresh or frozen cranberries
- Sprinkle thyme leaves all over the skirt steak and season with sea salt and black pepper to taste.1 tablespoon fresh thyme leaves, Sea salt and freshly ground black pepper, 1 pound skirt steak
- Over medium-high heat and using the Paleo cooking fat, add the previously seasoned steak and cook to the desired doneness. Refer to my article on the art of cooking steak.1 tablespoon Paleo cooking fat
- Once the steak is cooked to your liking, transfer it to a cutting board and let it rest for about 5 minutes.
- In the meantime, use a whisk to combine all the ingredients for the vinaigrette together in a bowl until well emulsified, and then season to taste with sea salt and black pepper.¾ cup extra-virgin olive oil, 1 tablespoon Dijon or homemade mustard, 1 tablespoon fresh thyme, 1 tablespoon red wine vinegar, Sea salt and freshly ground black pepper to taste
- In a large bowl, mix the baby arugula, the fennel, and the cranberries. Add half of the vinaigrette and give everything a good toss.½ cup fresh or frozen cranberries, 1 large fennel bulb, 4 cups baby arugula, 2 green onions
- Cut the steak into thin slices.
- Divide the salad into four portions on plates or small bowls and add the steak slices on top.
- Drizzle with the remaining vinaigrette and add some chopped fresh parsley on top.Fresh parsley
Nutrition
Calories: 605kcal | Carbohydrates: 9g | Protein: 26g | Fat: 53g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 35g | Trans Fat: 0.4g | Cholesterol: 71mg | Sodium: 132mg | Potassium: 697mg | Fiber: 3g | Sugar: 4g | Vitamin A: 796IU | Vitamin C: 19mg | Calcium: 88mg | Iron: 4mg