This salad is filling, flavorful, and Whole30! It’s perfect for a weeknight dinner, with leftovers for lunch on-the-go!
For the spice blend:
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp smoked paprika
For the steak:
1–¼ pound sirloin steak, fat trimmed
1 tsp salt (My favorite is Redmond Real Salt)
2 Tbsp olive oil
For the salad:
1 bunch baby greens
1 cup cherry tomatoes
1 can hearts of palm, sliced
4 Jammy Eggs (click HERE for recipe)
1 batch Marinated Red Onions and oil (click HERE for recipe)
½ cup olives of your choice
1 avocado, sliced
Roasted Red Pepper Sauce (click HERE for recipe)
Whole Sisters Ranch dressing (click HERE for recipe)
In a small bowl, combine all spice blend ingredients, stirring to mix well. Set aside.
Trim the extra fat off the sirloin. Cut into 1” thick cubes. (To make it easier to cut, place the steak in the freezer for a few minutes to solidify it a bit.)
In a medium bowl, combine the steak with tsp salt and toss to coat evenly. Add ½ the spice blend ( on your taste) and toss again to coat well.
In a large non-stick sauté pan over medium-high heat, heat 2 Tbsp olive oil. Place steak pieces in one layer in the pan. Cook until they begin to brown (about 2 minutes), flip, and cook for 1 minute on the other side. Remove and set aside.
Place greens on a large platter and salt them. Then arrange the rest of the items around the platter in sections. Top with Marinated Red Onions and drizzle with the Marinated Red Onion oil.
Serve with the Smoky Red Pepper Sauce and Whole Sisters Ranch (or your favorite compliant dressing).