Steak Salad with Fig-Thyme Balsamic Vinaigrette

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I’m a big fan of having salads for lunch in the summertime, especially when time is tight! The star here is a good fig balsamic vinegar, that has just the right blend of sweetness and acidity to make a killer salad dressing along with flavors of fresh garlic and thyme.

For you batch cookers, if you’d like to make this one ready to assemble-and-go, the dressing and steak can be prepared ahead of time for a meal that is ready to go in mere minutes!

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.


About Mickey Trescott

Mickey Trescott is a co-founder here at Autoimmune Wellness and a co-teacher of AIP Certified Coach. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She has a Master's degree in Human Nutrition and Functional Nutrition, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos by following her on Instagram.


  • Lila says

    This looks delicious, but I’m confused about the chicory. I’m familiar with the roasted variety that makes a good substitute for coffee and the pretty blue flowers that grow in compacted soil. I’m trying to figure out where to get / what part of the plant to use to cut it into ribbons. I’m left to wonder if perhaps you mean cilantro? But that tends to be chopped.
    Sorry, but I’m quite muddled here and am hoping to make this for dinner tonight so I may need to drop by the grocery on my way home.
    On another note, I’m one of the unfortunate people who find cilantro to taste like soap. I know it’s quite good for us and have tried to like it, but I just can’t. As you are aware it’s widely used in AIP and other healthy recipes. Any suggestions for replacements in recipes? What does it taste like to people who don’t think it tastes like soap?
    Thanks for the great free content you provide to try to make this healthy lifestyle available to all!

    • Lila says


    • Mickey Trescott says

      Hi Lila! If you google chicory greens you will get lots of information about them. They are a bitter salad green that comes in a lot of different varieties, and a wonderful nutrient-dense addition to any salad. As for replacing cilantro, you can use another herb that tastes pleasant to you – here I might use dill or parsley. Hope it helps!

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