Steak Salad


This was another week where we didn’t make a large pot meal. My husband has been working crazy hours and is out in the field quite a bit, so he doesn’t have access to a fridge or a way to heat up food. Monday I worked on the show Nashville again, which meant I didn’t have access to a refrigerator or anything to heat up my food with. They provided a meal of spaghetti which looked delicious but since I have no way of knowing what was in it, I ended up eating steamed veggies & salad.

Our freezer is full, so I decided to see what I could make out of what we have on hand. Of course I wanted to keep it healthy.  We happened to have just one steak, which is a perfect way for me to have two meals. I rarely eat a full steak in one sitting, especially a big 8 ounce cut like the one I had.


  • 1 large grass fed steak (I recommend a lean cut such as a filet or NY strip)
  • 2 cups baby kale
  • 1 medium carrot
  • 1 pickled baby beet (I used Othentic brand – free of vinegar, dyes, and artificial preservatives)
  • 1/8 cup chopped red onion
  • 2 tbsp olive oil
  • Salt, pepper, garlic powder & onion powder to taste
  • 1 tbsp Lemon infused olive oil


  • Coat both sides of the steak with olive oil & all dry seasonings (the amount needed will vary based on the size of the steak & your own personal preference)
  • Place a medium sized pan (cast iron or stainless – I don’t recommend using a nonstick pan), on high heat with approximately 1 tbsp of olive oil (enough to cover the bottom of the pan)
  • When you see a light smoke coming off the pan, it’s hot enough to put the steak in & turn the burner down to a medium-high setting
  • For medium-rare, cook each side approximately 3 minutes, 4-5 minutes for medium to well done (this time may also vary depending on the thickness of the steak and what type of oven you are using)
  • Use a meat thermometer to make sure the center is at least 145 degrees before you remove the steak from the pan to ensure that it’s cooked enough
  • When the steak is cooked all the way through, place on a plate while you prep the salad – it’s important to let the meat rest before cutting into it!
  • While the steak is cooking chop the veggies, just be careful not to lose track of time
  • Place the kale and other veggies in a bowl
  • Drizzle the Lemon infused olive oil over the salad (or use this method)
  • Cut the steak in half – that’s all you need for one salad
  • Slice the steak into strips or bite-sized pieces, whichever you prefer
  • Enjoy your meal!

This was almost a complete disaster! I forgot to turn the burner down when I first put the steak on, then I walked into another room in our house to get my Chiweenie Noah who was scared of something (I’m honestly not sure what). When I came back in the room there was smoke everywhere! So, I turned the burner down, flipped the steak, and opened the windows because there was quite a bit of smoke! I didn‘t want the smoke alarm to go off since Noah was already freaked out and Miette had a seizure just a few hours before. Then it started raining pretty hard with the wind blowing, which blew the rain in and got the floor all wet! Luckily by that time the majority of the smoke had dissipated and it was staying confined to the kitchen (thanks to the vent fan over the stove). After closing the windows I had to go and clean up the water off the floor. Well, let’s be honest: I waited until after I ate my salad! A girl’s gotta eat, right?

It bears repeating that I recommend organic food whenever possible (learn why I feel so strongly about this in my ebook). That can be more expensive, but the prices are getting better now that more businesses are meeting the demand for organics! Meat is the one thing I will not compromise on! 100% Grass fed beef that is not administered hormones and antibiotics is the only way I’ll eat beef these days. Animals who are raised this way have higher content of Omega 3s, minerals, and vitamins – particularly B12.

Hopefully this recipe inspires you to make a healthy meal! Healthy is yummy too. Thanks for reading!


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