This Whole30 and Paleo compliant salad makes for a filling meal-sized salad for two people or can serve four as a side salad. You can choose your preferred method for preparing the steak - either in the oven or using a sous vide precision cooker. I opted for sous vide and the steak turned out perfect and juicy.
If you're not going dairy-free, make this salad even more exciting by adding 1/4 cup of crumbled goat cheese.
Add to pan and sear until browned, approximately 2 minutes for the first side and 1 minute for the second side.
Transfer skillet, steaks and all, into the oven for 2-3 minutes, or until desired internal temperature is reached. If using steaks larger than 6 oz each, adjust times as needed.
Remove from oven and place steaks on a plate. Cover with foil and allow to rest for 10-15 minutes. Resting time is crucial for a juicy steak. Once fully rested, thinly slice the steak.
Turn on your exhaust and open windows. Place a heavy cast iron or stainless steel skillet on high heat with 1 tbsp of vegetable oil. Gently lay the steak in the skillet using tongs. After 15 to 30 seconds, flip the steak. Repeat flipping the steak until it has a nice brown sear – about a minute and a half in total.
Thinly slice the steak to use in salad.
Combine arugula, avocado, strawberries, walnuts, sliced steak in a large salad bowl and toss to combine. If serving immediately, top with half the dressing and toss again. Allow guests to add more dressing to individual portions, as desired. If saving for later, keep dressing on the side until ready to eat.
If you want to add a little more deliciousness to this salad, feel free to add 1/4 cup of crumbled goat cheese.
Recipe adapted from: Laughlin, Jenn. "Strawberry Steak Salad with Homemade Balsamic Dressing." Peas and Crayons. March 2017.