Cilantro Steak Salad with Coconut Dressing

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings


  • 2 tablespoons coconut oil
  • 1 pound chopped steak
  • 3 cloves garlic minced
  • 1/4 cup chopped cilantro
  • Sea salt and freshly ground black pepper to taste
  • 4 cups baby arugula
  • 1/2 cup sliced radishes
  • 1 cup sugar snap peas trimmed and chopped
  • 1/2 small red onion chopped
  • 1/4 cup coconut cream
  • 1 clove garlic
  • 2 tablespoons lemon juice
  • 1 teaspoon honey


  • In a large skillet over medium heat, heat coconut oil. To the skillet, add the next 4 ingredients (steak through salt and pepper) and cook for 10 minutes, until steak is to desired level of doneness. Allow to cool and set aside.
  • In a large bowl toss the steak and the next 4 ingredients (lettuce through onion).
  • In a blender, blend the next 4 ingredients (coconut cream through honey) and salt and pepper to taste, until smooth. Pour dressing over salad, and serve.


SERVING SUGGESTION: Sautéed zucchini and yellow squash.
NUTRITION: 398 Calories; 32g Fat (72.2% calories from fat); 19g Protein; 9g Carbohydrate; 2g Dietary Fiber; 63mg Cholesterol; 58mg Sodium. Exchanges: 0 Grain (Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates.
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