January 31, 2022
Steak Salad with Chipotle Carrot Dressing
Reverse sear is the most easy and foolproof way to cook steak to your desired doneness. I like to use top sirloin for a leaner meal but feel free to use ribeye for a higher fat dish. Slice and top lots of fresh greens and veggies, add avocado for creaminess, and pepitas for crunch. Finally, drizzle with a sweet and spicy chipotle carrot dressing for this Mexican-inspired salad.
Servings: 2
Calories: 497kcal
Ingredients
Steak
- 1 pound top sirloin or ribeye for high fat
- salt and pepper to taste
Salad
- 1/2 cup red cabbage sliced
- 2 cups baby spinach
- 2 cups mixed greens
- 1/2 red bell pepper diced
- 8 cherry tomatoes quartered
- 2 radishes sliced thin
- 1/4 cup pepitas toasted
- 1/4 cup cilantro leaves
- 2 green onions sliced thin
- 1/2 avocado diced
Dressing
- 1 large carrot peeled and roughly chopped
- 1/2 shallot peeled and roughly chopped
- 2 teaspoons tomato paste
- 1 teaspoon fish sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon chipotle in adobo (I like to blend and entire can of chipotle along with the sauce and then freeze the extras for easy use later)
- 1 tablespoon coconut aminos
- 1/4 teaspoon salt
- water as needed to get to a drizzling consistency
Instructions
- Sprinkle the beef with salt and pepper, to taste and preheat the oven to 200ºF. Place steaks on a wire rack set into a rimmed baking sheet. Bake until the internal temperature of the steak is 115ºF, about 20-45 minutes for medium-rare. This will vary depending on the thickness of your steak (thicker steaks will take longer) and oven conditions so check its internal temperature.
- While steak cooks, combine all salad ingredients in a bowl and toss to combine. Set aside.
- Prepare the dressing. Add all dressing ingredients to a blender and process until smooth. Add water as needed to get it to a drizzling consistency. Adjust seasoning to taste with more salt and vinegar as needed. Set aside.
- Heat a cast iron pan over high heat as the steak is coming out of the oven. When hot, add a small amount of avocado oil to prevent sticking. Add the steak to the hot oil (it should sizzle immediately). Cook until steak is golden brown, about 1 minute. Flip and cook the other side the same way.
- Remove the steaks and slice (no need to rest a reverse seared steak). Place atop salad and drizzle with carrot dressing.
Notes
Protein:Energy Quotient [calories]: 1.47
Nutrition without avocado: Calories: 416 cal, Carbs: 19g, Fiber: 5g, Fat: 12g, Protein: 57g, Protein:Energy Quotient [calories]: 2.09
Nutrition Facts
Steak Salad with Chipotle Carrot Dressing
Amount per Serving
Calories
497
% Daily Value*
Fat
20
g
31
%
Saturated Fat
5
g
31
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
9
g
Cholesterol
134
mg
45
%
Sodium
1045
mg
45
%
Potassium
1866
mg
53
%
Carbohydrates
23
g
8
%
Fiber
9
g
38
%
Sugar
8
g
9
%
Protein
58
g
116
%
Vitamin A
10672
IU
213
%
Vitamin C
96
mg
116
%
Calcium
142
mg
14
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
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Rahul
Keep doing your awesome work
This article has so much amazing information. Today I learned so many things in this blog post. Keep doing your awesome work
Matej @ CookWeWill.Com
I don’t remember when was the last time I have seen a dish styled this beautifully Jenny, the photo is nothing short of amazing, just wonderful!
Putting this on my list of recipes to try, I’m sure it tastes just great too.
primalwellnesscoach
Thank you so much, reading that made my day! 😊 I hope you like it.