Everybody needs a “rush” dinner. A dinner that you can make if you’re running late or you’ve forgotten to defrost the roast. Or, if you’re like me, you have a one year old and a three year old who have decided that your time is better spent rescuing the cat from grabby hands or putting the books back on the shelf for the fifth time today. This steak salad is our rush dinner. If I can’t get to the stove because the kids are being little monkeys, I can get this on the table in 20 minutes once hubs is home from work and can take over wrangling the children.
Slice some sirloin steak into bite-sized pieces. As I’ve mentioned before, we buy our beef half a cow at a time from the local farm, and our butcher will pre-cut some steaks for us on request. This saves so much time when we’re making salads or stir fries! Any way they get that there, stir fry the steak strips in coconut oil with garlic, rosemary, and ground pepper. Throw some organic mixed greens into a bowl and pile the beef on top.
Now for the fun part! Add whatever fresh fruit you have. We always put in avocado for some healthy fat, and we can usually find strawberries at least, even if they are grown in a hothouse in California. It’s berry season right now though, so this day we added local organic blueberries and strawberries. I happened to glance outside while I was making dinner and noticed the figs in our backyard had reached the peak of perfect ripeness. Hubs picked some, sliced them up, and added them to our salads. Can’t get more local than that!
This salad can be topped with whatever dressing you like, or if you’re eating paleo, maybe some olive oil and balsamic vinegar. But today I’m going to share this great paleo-friendly rosemary balsamic vinaigrette dressing I originally found on Martha Stewart.
It’s only a little more work than just mixing up some oil and vinegar, and if you make it in bigger batches it’ll keep for a while. I’ve also used this as a marinade on pork tenderloin! To make the dressing, mix up good quality balsamic vinegar, fresh garlic, rosemary, and brown mustard in a blender. Pour in the olive oil a little bit at a time and continue blending until it’s creamy.Drizzle on your salad and enjoy!
- 1 lb. sirloin steak, sliced into bite-size pieces
- 2 tbsp coconut oil
- 2 cloves garlic, minced
- 1/2 tsp dried rosemary
- 1/2 tsp fresh ground pepper
- 1/4 tsp sea salt
- 1 avocado
- 1 cup strawberries
- Fresh seasonal fruit
- 1/4 cup balsamic vinegar
- 1 tbsp brown mustard
- 1 small garlic clove, minced
- 1/4 tsp dried rosemary
- 2 -3 tbsp cold water
- 1/2 tsp sea salt
- 1/4 tsp fresh ground pepper
- 1/2 cup extra virgin olive oil
- Heat up coconut oil in a wok or large skillet over medium-high heat. Once oil is shimmering, add steak strips, garlic, and rosemary. Stir fry until cooked all the way through, about 5 minutes. Season with salt to taste.
- Serve steak strips over organic greens. Add cubed avocado, sliced strawberries, and other fresh fruit as desired.
- Combine vinegar, minced garlic, rosemary, mustard, salt, pepper, and water in a blender and blend until smooth. Add olive oil approximately 2 tbsp at a time and blend thoroughly between additions to a creamy consistency.