Steak and Radish Salad

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


  • 2 tablespoons coconut oil
  • 4 flank steaks
  • Sea salt and freshly ground black pepper to taste
  • 1 large shallot
  • 2 cloves garlic minced
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1/4 cup olive oil
  • 4 cups mixed baby greens
  • 1 cup radishes sliced


  • Preheat oven to 450 degrees.
  • In a large skillet, melt the coconut oil over high heat. Add steaks; sear for 5 minutes per each side then transfer to a baking dish. Bake for 10 minutes or until there is a thick pink strip in the middle of each steak. Remove from oven and allow steaks to cool.
  • In a food processor, place next 6 ingredients (salt through olive oil); blend until smooth.
  • Cut each steak diagonally into thin strips; serve on a bed of baby greens and sliced radishes with dressing drizzled over the top.


SERVING SUGGESTION: Serve sliced tomatoes and cucumbers on the side.
NUTRITION: 468 Calories; 33g Fat (62.3% calories from fat); 28g Protein; 17g Carbohydrate; 5g Dietary Fiber; 58mg Cholesterol; 111mg Sodium. Exchanges: 3 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 1/2 Other Carbohydrates.
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