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Mexican Steak Salad with Oregano Vinaigrette

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ALL RECIPES ARE: WHOLE30* AND PALEO-FRIENDLY; WE USE NO GRAINS, GLUTEN, DAIRY, SOY, REFINED OR ADDED SUGAR, OR ARTIFICIAL INGREDIENTS IN ANY OF OUR MEALS OR RECIPES. EVER. 

Cooking steak used to always intimidate me, and so I only ate it in restaurants or when a friend prepared it.

But fear not! This salad recipe is easy peasy, and cooking the steak takes less effort than making the dressing. The final product is so beautiful and fancy, you'll feel like a professional chef.

For those nights when you're interested in having a little downtime with me, myself and I, throw together this salad, light a candle, and treat yourself. Bon appetit!

Serves 1

*use organic ingredients whenever possible*

5 ounce steak

1/8 teaspoon cumin

1/8 teaspoon coriander

salt and pepper to taste

1/4 cup arugula

1/4 cup red cabbage, thinly sliced

1/4 cup watermelon radish, thinly sliced

1/4 cup bell peppers, thinly sliced

1/4 cup onion, thinly sliced

For the dressing:

1/4 cup extra virgin olive oil

2 teaspoons rice wine vinegar

2 teaspoons lemon juice

1/4 teaspoon roasted garlic

1/4 teaspoon oregano

Pre-heat oven to 450*. Place cast iron skillet in oven for 5 minutes to heat up. Season steak in cumin, coriander, salt and pepper. Lay steak in pre-heated skillet, then bake for 7 minutes on each side. Remove from oven, let cool for 5 minutes before cutting diagonally.

In a large mixing bowl, toss arugula, cabbage, radish, peppers, and onion. 

In a small mixing bowl, combine dressing ingredients. Use an immersion blender if you'd like to fully incorporate ingredients. Store leftover dressing in refrigerator for up to 5 days.

Top greens with sliced steak, drizzle with dressing, and enjoy!

 


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