Looking for an entree or appetizer to wow the crowd this summer? Whole30 Steak Salad with Orange Vinaigrette is the way to go! This Whole30-compliant, Paleo and Gluten Free recipe will impress guests and family alike. Perfectly cooked New York Strip Steak sits atop a bed of romaine lettuce, studded with navel oranges, English cucumbers and avocado. Finish with a drizzle of homemade Orange Vinaigrette, and this salad is the perfect summer meal!
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Who’s lookin’ forward to firing up the grill this summer?
It’s warming up in Texas, and every day, we get a little closer to the official start of the summertime and grilling season.
Since it’s just around the corner, I thought I’d share a new favorite recipe of ours that’s gonna be on my menu all summer long.
As I’ve mentioned a few times, Winston and I are in the homestretch of our first Whole30. And the closer we get to the end of these 30 days, the better we’re both feeling.
We’re also eating well.
Like, really ridiculously well.
As in oh-so-tasty well, as well as ‘Hey, look at all those veggies!’ well.
This droolworthy salad right here? It’s Whole30-compliant. Which means it’s also paleo AND gluten free, too. And while it has a little bit of dairy (hey there, ghee), you could totally substitute that for some coconut oil if you’d rather not have ghee.
Oh yes, friends.
You don’t have to skimp on flavors while doing the Whole30.
In fact, we can do it in style.
And this is something good for folks who aren’t doing the Whole30. I meaaaaaan… just look at that steak!
This Orange Steak Salad would make a delicious starter if you’re playing host this summer and want something light (but still meaty!) to get the party started.
It also makes a filling entrée.
I’m not going to lie: The orange vinaigrette is so tangy and slightly sweet and perfect for this mixture of veggies and steak. I’m a little bit in love…
Either way, it’s gonna be tasty, and you’ll want another helping if you’re anything like me.
Orange Steak Salad Essentials
Get the look!
Now who’s ready to make a salad?
Scroll on down to learn how you can make this at home! It’s easier than you expect!
Whole30 Steak Salad with Orange Vinaigrette
Looking for an entree or appetizer to wow the crowd this summer? Whole30 Steak Salad with Orange Vinaigrette is the way to go! This Whole30-compliant, Paleo, and Gluten Free recipe will impress guests and family alike. Perfectly cooked New York Strip Steak sits atop a bed of romaine lettuce, studded with navel oranges, English cucumbers and avocado. Finish with a drizzle of homemade Orange Vinaigrette, and this salad is the perfect summer meal!
- Zest of one orange
- 4 tablespoons orange juice freshly squeezed
- 3 tablespoons extra virgin olive oil
- 3 tablespoons apple cider vinegar
- Kosher salt to taste
- Black pepper to taste
- 1/2 tablespoon ghee Whole30-approved
- 8 oz. New York Strip Steak about 1" thick
- Kosher salt to taste
- Black pepper to taste
Orange Steak Salad
- New York Strip cooked and sliced thin
- 1 head romaine lettuce chopped
- 1/2 English cucumber diced
- 3 navel oranges peeled and sliced
- 2 avocadoes sliced
- 4 tablespoons Orange Vinaigrette recipe above
Make the Vinaigrette
In a mason jar, combine the orange zest, freshly squeezed orange juice, olive oil and apple cider vinegar.
Season with salt and pepper.
Cap the mason jar, then shake vigorously, until the vinaigrette has come together.
Taste and add additional seasonings if necessary, then set aside.
Cook the Steak
In a nonstick skillet over high heat, add the ghee.
As the ghee melts, season the Strip Steak liberally with salt and pepper.
Once the ghee is melted, place the steak in the pan. Do not move it. Let it cook at this high heat untouched.
Cook for 90 seconds to 2 minutes on the first side, then flip to cook an additional 90 seconds.
Remove the steak from the pan, and place on a cutting board. Cover with aluminum foil, and rest for 5-10 minutes.
When the steak has rested, slice into thin strips for the salad.
Make the Salad
In a bowl, add the chopped romaine, cucumber and oranges.
Drizzle the vinaigrette on top of the ingredients, and toss until everything is coated.
Add additional vinaigrette if necessary.
Arrange the salad on a plate or in individual bowls.
Add the avocado slices as a garnish, then add the sliced steak.
Serve immediately, and enjoy.
This steak can be grilled, too. Heat the grill to 425°F-450°F. When the grill is ready, add the steaks. Don't move them around once they're on the grill. Flip once and cook to appropriate doneness.
If making this salad as an entrée for more than two people, simply double or triple the recipe.
To make this recipe dairy free, substitute ½ tablespoon of coconut oil for the ghee.