Mmmmm. So excited to share this salad with you guys! But first, how was everyone’s weekend? This was the first weekend we’ve both been home for a few weeks so it was nice just being in Houston. We did a lot of sleeping in, football watching and just hanging out and getting things done at home and it was so needed! I’m also slowly realizing that we only have a few weekends where it’s just the two of us (and June of course) and it’s a weird feeling! Our family will obviously only get better from here, but it’s crazy to think life as we know it will be totally different as soon as the twins are here. In the meantime, we’ve made a list of some Texas things we want to do before the babes are born. It’s going to be a while before we can just decide to go downtown or to the beach, no strings attached, so we’re going to try to do some fun things the next few weekends. I also have been nesting like crazy! It’s no joke. I want everything organized, clean, and ready to go in case the twins would come early. See the below pic of our food pantry in the midst of organizing on Sunday. Luckily Head and the Heart has a new album and they’ve been keeping me company throughout all my chore-ing. 😉
So, this salad! Isn’t she beautiful? I love a good steak salad, especially one with an Asian vibe, so this is one of my favorite recipes right now. We’re actually having it again on Thursday because our freezer is stocked with steak from ButcherBox! To learn more about ButcherBox, read my post here, but it’s essentially a box of grass-fed and organic meat delivered to your doorstep monthly (or how often you want). I used the Denver Steaks for this salad, but flank steak or skirt steak would work really well too.
I included candied cashews in this recipe (after my candied walnuts failed me) and they turned out so well. If you want to buy candied walnuts, pecans, or any other type of nut, go ahead and bypass the homemade candied nut step. I also love caramelized onions on steak salads and you always need a good soft cheese, so I went with goat, and it was delicious. You guys will love these salads. They’re a labor of love, and have many different steps, but all are worth it! Enjoy!
PS if you want to try a ButcherBox at a discount – click here – and use promo code healingwholenutrition. You’ll get $10 off your first box and free bacon!
- For the Steak Marinade
- 2 4 oz steaks of choice (flank or skirt steak works well here, but I used 2 4oz Denver Steaks from ButcherBox, which are a bit thicker)
- 1 Tbsp honey
- 1 tsp chili garlic sauce
- 1/4 tsp ground ginger
- 2 cloves fresh garlic
- 1 tsp sesame oil
- juice of 1/2 a lime
- For the Candied Cashews
- 1/2 cup raw cashews
- 1 tbsp grassfed butter
- 1 tbsp maple syrup or honey
- For the Salad
- 4-5 handfuls lettuce
- 1 small yellow onion - caramelized
- 2 oz goat cheese - crumbled
- 1/2 cup candied cashews
- For the Dressing
- 3 Tbsp extra virgin olive oil
- 2 Tbsp apple cider vinegar
- 1 Tbsp GF soy sauce or coconut aminos
- 1 clove garlic - minced
- 1/8 tsp ginger
- 1 tsp honey
- salt and pepper to taste
- Whisk together the ingredients for the marinade and pour over the steak
- Refrigerate for at least 4 hours
- To make the candied cashews
- Heat a skillet on medium heat then add the butter and the maple syrup or honey
- Add the cashews and cook for about 5 minutes or until the cashews are coated with the butter/sugar mixture
- Remove them from the pan and allow to cool on a plate until ready to use in the salad
- To make the steak
- Preheat your oven to 400 degrees
- Preheat a skillet on medium-high heat
- Add 1-2 tbsp coconut oil, ghee or grassfed butter to the pan and allow to get very hot
- Add the steaks to the pan and sear on one side for 2 minutes, then the other for 2 minutes
- Put the steak in the oven and cook for another 4 minutes, then remove and let rest for 5 minutes in the pan (the timing depends on the cut of steak you are using and how thick it is! - the thicker the steak, the longer it will need to be in the oven)
- While the steak is in the oven, caramelize your onions by slicing thin, the cooking with butter or coconut oil in a skillet over medium-low heat until they are translucent and golden brown - set aside until ready to use on the salad
- While the steak cooks and onions caramelize, whisk together salad dressing ingredients and set aside
- Build the salad by layering lettuce, goat cheese, caramelized onions and candied cashews, then slice the steak and add it to the top
- Drizzle the salad with the dressing and toss to coat
- Enjoy!
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