Paleo Steak Salad with Coconut Pan-Fried Peaches
Why I Used To Hate Steak
I used to hate steak. At first, it was just because I didn’t like things that had blood coming out, and then once I got over that hump, it was because I was too scared to cook steak. Steak is often expensive, and I was terrified that I would ruin it.
Finally, I decided to take a chance and try cooking steak (using the pan-frying method). It was easy!
Maybe my steaks don’t taste quite as juicy as Gordon Ramsay’s, but I still love it.
My Simple Way of Cooking Steak
My simple way of cooking steak is to salt it before hand, then heat a frying pan with lots of ghee in it. Then carefully put the steak in, cook it for 3 minutes on high heat, then flip it and cook it for another 3 minutes on high heat. Then I’ll gently feel the steak with a spatula to see how firm or soft it is. Usually, it’s about medium rare at this point, and I cook it for 1-2 minutes longer to get it to medium. After cooking, I rest the steak on a plate for 5 minutes (some of the blood and juices will flow out) and then serve it.
Note – this is for a thin steak (for a thicker steak, it’s much better to stick it into the oven for a few minutes on 450-500F after pan-frying it on high heat for 30-60 seconds on each side).
My Easy Paleo Steak Salad Recipe
There are plenty of ways of eating steak, but salads are always delicious (and I love how easy they are too). So, here’s my easy Paleo steak salad recipe with some peaches fried in coconut oil. (If you omit the ghee and cook with coconut oil, then it’s AIP compliant too.)
- 3 handfuls of baby kale, washed
- 2 peaches (white or yellow), slice off 2 large slices and dice the rest
- 1 6-8oz filet mignon beef steaks (or other steaks), sliced in half to make 2 thinner steaks
- ghee or coconut oil for cooking (use coconut oil for AIP)
- salt and pepper, to taste (omit pepper for AIP)
- olive oil and balsamic vinegar for dressing
- Grill or pan-fry the thin steaks and the peach pieces (use ghee or coconut oil if pan-frying).
- Toss the kale with the cooked diced peach along with salt, pepper, olive oil, and balsamic vinegar to taste.
- Place the steaks on a bed of the kale salad and decorate with the larger peach piece.