Last night I made this delicious steak salad! For Valentine’s Day, my husband made a surf and turf and we had some left over steak. So I sliced it very thinly and topped a salad with it. But what makes this salad so special is the onion straws that gives this salad so much flavor and quite a crunch. They are super easy to make and add so much texture and flavor to this salad. Enjoy!
This salad is so amazing but what makes this salad so special are the onion straws that gives this salad so much flavor and quite a crunch.
- 4 cups mixed organic salad greens
- 1/4 cup dried cranberries
- 2 oz gorgonzola cheese
- 2 oz raw pecans
- 8 oz cooked steak, sliced thinly
- salad dressing of choice, I use my Balsamic Vinaigrette dressing recipe, see recipe
- 1 small onion
- 2–4 tbsp potato starch
- salt and pepper to taste
- 1/4–1/2 cup raw milk or coconut milk
- 1–2 tbsp coconut oil
- In a large bowl toss the mixed salad greens, dried cranberries, gorgonzola cheese, and raw pecans.
- Place mixture into 2 serving bowls or plates.
- Top each plate/bowl with the thinly sliced steak.
- For the onion straws, cut 1 onion into strips very thinly.
- Pour milk over onions and allow to sit for several minutes.
- In another bowl add potato starch (you could also use tapioca starch) and season it very liberally with salt and pepper.
- With tongs add onion straws a few at a time, and toss and coat.
- Preheat a skillet over medium heat and add a tablespoon of coconut oil. Allow the coconut oil to get hot (about 2 minutes).
- Add the onion straws and fry until golden brown, about 5 minutes. You may need to do this step a few times and cook the onion straws in 2 batches.
- Drain onto a paper towel and top onto the salad.
Nutrition Info: Calories: 432.8 Fat: 20.5g Carbohydrates: 29.2g Protein: 32.0g
- Serving Size: 1 salad
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