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steak salad

The Perfect Steak Salad (Paleo, Keto, AIP, Whole30)

  • Author: Cristina
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 2 1x


Cook the perfect steak and serve it over this seasonal salad!



  • Fine salt
  • 2 6oz ribeye steaks
  • 1 tablespoon cooking fat
  • 2 sprigs rosemary
  • 4 cups fresh arugula
  • 4 slices delicate squash, seeded
  • 1 green onion, sliced
  • For the Dressing:
  • ¼ cup Dijon mustard (for AIP use horseradish)
  • 2 tablespoons avocado oil
  • 2 tablespoons lemon juice
  • 2 tablespoons coconut aminos
  • 2 tablespoons mayonnaise (for AIP sub coconut cream)
  • ½ teaspoon oregano


  1. Heat a large cast iron skillet over medium heat while you prepare the steaks.
  2. Salt the steaks liberally all over. About 1 teaspoon between both steaks.
  3. Insert rosemary into one of your steaks, in the thickest part.
  4. Place the steaks on the hot cast iron.
  5. Check the MEATER App for cooking time, flipping halfway through, or when halfway to desired done temperature, 135F for medium rare.  Use tongs to flip the steaks.
  6. Once you have flipped them put a rosemary sprig on each steak until it is done cooking.
  7. Remove the steak from heat and let it rest. Leave the skillet on the heat.
  8. Add the squash rings to the hot skillet and cook 3 minutes a side until browned and the squash is tender.
  9. Cut the steaks into ¼ inch slices.
  10. On two large plates distribute the arugula salad.
  11. Add the steak and the rings.
  12. Sprinkle with salt and add the green onion.
  13. Stir all the dressing ingredients together and drizzle over everything.
  14. Enjoy!

Keywords: perfect steak salad