Day 23 of Whole30 Days: Steak Salad and Thinking about What's Next

Hi there! We are at the one week to go mark.  Here is a great forum discussing the question, "I've completed the Whole30. What now?"

I hope you all will consider a more paleo-based diet after this, because I think we all see the benefits from just 21 days. A paleo diet that reintroduces almond flour for pancakes and baking, coconut sugar, honey, stevia, etc. There are options for paleo bread that are worth a try - why not get read of unhealthy ingredients if you can?

Today I'm throwing out a salad recipe with some fennel and a homemade dressing (get used to doing that - its quick and tastes better).

Steak salad with cranberries recipe from PaleoLeap.com

Ingredients

• ½ cup fresh or frozen cranberries;
• 1 pound skirt steak;
• 2 green onions, thinly sliced;
• 1 large fennel bulb, sliced;
• 1 tbsp fresh thyme leaves;
• 4 cups baby arugula, washed;
• Fresh parsley;
• 1 tbsp Paleo cooking fat;
• Sea salt and freshly ground black pepper;

Vinaigrette
(Yields 3/4 cups)

Ingredients

• 3/4 cup extra-virgin olive oil;
• 1 tbsp Dijon or homemade mustard;
• 1 tbsp fresh thyme;
• 1 tbs red wine vinegar;
• Sea salt and freshly ground black pepper to taste;

Preparation

• Bring a small pot of water to a boil. Add the cranberries and let the water simmer for 3 to 5 minutes, until the cranberries soften. Drain the water and set the cranberries aside to cool.
• Sprinkle thyme leaves all over the skirt steak and season with sea salt and black pepper to taste.
• Over a medium-high heat and using the Paleo cooking fat, add the previously seasoned steak and cook to the desired doneness. Refer to my article on the art of cooking steak.
• Once the steak is cooked to your liking, transfer to a cutting board and let it rest for about 5 minutes.
• In the mean time, use a whisk to combine all the ingredients for the vinaigrette together in a bowl until well emulsified and then season to taste with sea salt and black pepper.
• In a large bowl, mix the baby arugula, the fennel and the cranberries. Add half of the vinaigrette and give everything a good toss.
• Cut the steak into thin slices.
• Divide the salad into four portions on plates or small bowls and add the steak slices on top.
• Drizzle with the remaining vinaigrette and add some chopped fresh parsley on top.