AVOCADO PEACH STEAK SALAD
It's super close to summer so I'm craving all the salads! This Avocado Peach Steak Salad combines seared steak, ripe avocado, juicy peaches, crunchy pecans, tart goat cheese, and red onions over a bed of mixed greens with homemade orange balsamic vinaigrette. It's gluten-free and dairy-free if you skip the goat cheese! Definitely one I will be making on repeat because it's so good.
Did you know? Beef contains a number of bioactive substances, such as creatine, taurine, CLA, and cholesterol. Dietary cholesterol is not a problem for most people (except those who are cholesterol sensitive) - its saturated I fat that raises LDL cholesterol and blood triglycerides. This is why I choose lean, grass fed beef that's lower in saturated fats. Too much saturated fat can also contribute to insulin resistance. Not to mention, environmental toxins tend to accumulate in the fat of animals and humans! (source)
Choosing the best beef
Now, you already know I prefer lean, grass-fed beef. Lean beef has more protein, less saturated fat, fewer omega-6 fats and less total fat than fattier cuts. Humans need enough fats and cholesterol to support hormone production, but we don't need a ton of saturated fat.
I'll usually go with top sirloin, top round, bottom round, eye of round, sirloin roast, or tri-tip! All great lean cuts.
I also look for grass fed because it's higher in anti-inflammatory omega-3 fats, higher in CLA and typically lower in total fat.
Preparing the beef
Once you have your lean grass fed steaks, you're going to sprinkle them with salt and pepper and drizzle them with Worcestershire sauce and bring them to room temperature. Leave them out on the counter for an hour if you can!
Next, bring a cast iron or ceramic skillet up to medium-medium high heat with a couple teaspoons of avocado oil, just enough to keep the meat from sticking. Sear steaks on the first side for 3-5 minutes, then flip and sear for another 2-4 minutes on the second side, depending on thickness. Steaks should have a little pink on the inside and measure 150-160 degrees F at the thickest part.
Let your steaks rest for 10 minutes or so while you prepare the salad fixings, then slice your steak and arrange on top. Yum!
Orange balsamic dressing
For this summery dressing, you'll need orange juice, a good-quality balsamic vinegar, extra virgin olive oil, minced garlic, Dijon mustard, black pepper and salt. You can also substitute apple juice or fruit juice. You need a little sweet to balance the sour vinegar!
The base of this steak salad combines mixed greens, fresh peaches, avocado, red onions, pecans, and goat cheese. The goat cheese is optional and I've definitely enjoyed this salad without it!
Feel free to substitute the peaches for pears, apples, or grapes. You can also swap the pecans for almonds, walnuts, pepitas, or sunflower seeds. The mixed greens can be traded for spinach, romaine, or butter lettuce. Even the avocado can be left out if you don't like it! This salad recipe is super adaptable.
Here's the printable recipe for this Avocado Peach Steak Salad! Please rate and comment below if you try it :)
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