Steak Salad with Fig Balsamic Vinaigrette
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • For the dressing:
  • ½ cup extra-virgin olive oil
  • ¼ cup fig balsamic vinegar
  • 2 cloves garlic
  • 1 teaspoon fresh thyme leaves
  • ½ teaspoon sea salt
  • For the salad:
  • 1½ pounds flank steak
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder
  • 2 tablespoons solid cooking fat
  • 5 ounces mixed baby spring greens (like arugula, chard, spinach)
  • 2 cups chicory, cut into ribbons
  • 1 bunch radishes, quartered
  • ½ cup thinly-sliced red onion
  • 2 avocados, thinly sliced
  1. First, make the dressing. Place all of the ingredients in a blender and blend until thick and incorporated. Set aside while you make the steak.
  2. Combine the sea salt and garlic powder in a small bowl and rub evenly on both sides of the steak. If the steak is very long, cut into two pieces.
  3. Heat the cooking fat in the bottom of a heavy-bottomed skillet on medium-high heat. When the fat has melted and the pan is hot, add the first steak and cook for 1-2 minutes before flipping. Cook for another 1-2 minutes and temp. Cook until desired temperature is reached - 120 for medium-rare and 130 for medium (time will vary depending on the thickness of your steaks). Repeat for second steak, if necessary.
  4. Assemble the salad by arranging the greens and chicory on a plate and adding the radishes, onions, avocado, and sliced steak with dressing on the side. Alternatively, you can toss everything with dressing and then serve.
Recipe by Autoimmune Wellness at