Steak Salad with Walnut Vinaigrette
Ah, the last days of summer are upon us. Soon kids will be heading back to school and fall routines will slip into place. Why not invite your loved ones over, fire up the grill one last time, and savor these precious moments.
There’s nothing quite like enjoying a delicious steak salad. Grilling up a juicy steak and adding it to a colorful medley of fresh vegetables is a winning combination that will tickle your taste buds and impress your friends at your next backyard BBQ.
A Nutrient Dense Meal
Consuming nutrient-dense meals such as this steak salad, can be an excellent source of animal protein….and Universal Principle of Food Combining tells us to combine it with non-starchy vegetables. This means that 80% of the foods on your plate should be alkaline-forming, while 20% can be the acid-forming steak.
In order to conquer inflammation and infections, like candida, our goal is to keep our body slightly more alkaline. For more in-depth information, you can refer to the book “The Body Ecology Diet.“
Grilled Steak Salad with Walnut Vinaigrette
This recipe includes tender juicy grilled steak, fresh vegetables, and a walnut vinaigrette for a delightful and nutritious experience.
For the Vinaigrette
1 cup walnut oil (You can use other nut or seed oils using this basic recipe)
1/2 cup rice vinegar
1/3 shallot (diced)
2 tsp Dijon mustard
1/4 -1/2 tsp Celtic Sea salt
1 Tablespoon BE Sweet
Combine walnut oil, vinegar, shallot, Dijon mustard, Celtic Sea salt & BE Sweet® in blender or shaker and blend until smooth. Set Aside.
For The Salad
2 lb sirloin or rib eye steak, trimmed
I bunch scallions (whites only)
2 shredded carrots
1 cup roasted corn
1 cup green peas
8 cups torn Romaine lettuce
1/2 cup chopped walnuts
Feel free to add whatever veggies or garnishes you prefer to make it your own!
- Pre-heat your grill to medium-high heat.
- Season steak with Celtic Sea Salt.
- Place steak onto grill. Wait 5 minutes before turning. Allow them to develop a char. Turn. Cook 3-5 minutes on other side for medium-rare. Or, cook according to your level of doneness.
- Let meat rest for 10 minutes. If you cut too soon you’ll loose all those delicious juices!
- Thinly slice meat against the grain for a perfectly tender bite.
- Toss greens, veggies & walnuts with vinaigrette and arrange thinly sliced steak on top. Serve immediately and enjoy!
Where can you buy truly unrefined seed and nut oils?
Two companies I recommend are VomFass & Andreas Seed oils. They use a special press to produce excellent unrefined seed and nut oils. Andreas bottles his oil in a special blue glass to keep them for a long time even without refrigeration and without oxidizing. You can use their pumpkin seed oil or their 5 seed blend in this recipe.
VomFass has other oils that would be delicious in this dressing recipe, such as Pumpkin seed oil, Hazelnut and Pistachio oil.