Flank Steak With Turnip Salad

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings


  • 2 tablespoons coconut oil
  • 2 pounds flank steak
  • sea salt and freshly ground black pepper to taste
  • 1 large shallot peeled
  • 2 medium cloves garlic minced
  • 2 tablespoons apple cider vinegar
  • 1/2 tablespoon honey
  • 1/4 cup olive oil
  • 4 cups mixed spring salad greens
  • 1 cup sliced turnips


  • Preheat oven to 450 degrees.
  • In a large skillet, melt the coconut oil over high heat until hot. Sear each steak for 5 minutes per side then transfer to a baking dish. Bake for 10 minutes or until there is a thin pink strip in the middle of each steak. Remove steaks from the oven; allow them to cool then diagonally cut them into thin strips.
  • Prepare dressing: To a food processor, add next 6 ingredients (salt and pepper through olive oil); blend until smooth.
  • Arrange greens and sliced turnips on dinner plates; top with steak strips then drizzle with dressing.


SERVING SUGGESTION: Serve sliced cucumbers and tomatoes on the side.
NUTRITION: 510 Calories; 35g Fat; 36g Protein; 14g Carbohydrate; 2g Dietary Fiber; 87mg Cholesterol; 159mg Sodium. Exchanges: 4 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 4 Fat.
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