In a large skillet over medium heat, heat coconut oil. To the skillet, add the steak and season with salt and pepper to taste. Cook for 5 to 7 minutes, until steak is cooked to desired level of doneness. In a large bowl, mix the next 6 ingredients (cabbage through pecans).
In a blender, blend the remaining ingredients (greek yogurt through garlic powder) until smooth.
Top the salad with the steak and pour the dressing over the top. Mix well and serve.
Notes
SERVING SUGGESTION: Turnip fries. (Peel turnips and cut into “fries”; toss with olive oil and bake on a cookie sheet in a preheated 375-degree oven, turning once, until tender. Season with salt, pepper and garlic powder to taste.)GLUTEN FREE: Make sure liquid stevia is gluten free.NUTRITION: 450 Calories; 33g Fat; 21g Protein; 21g Carbohydrate; 5g Dietary Fiber; 64mg Cholesterol; 91mg Sodium. Exchanges: 0 Grain (Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 5 Fat.