30 min serves 1-2

Sirloin & Citrus Salad

A blueberry-almond tossed salad with an OJ vinaigrette gets topped with top srloin for nutrient-packed satisfaction.
Gluten-Free Keto Paleo Whole30

PREP: 5 min. ACTIVE: 20 min. PASSIVE: 5 min. DIFFICULTY Medium



  • 1 Pre Top Sirloin Steak
  • 4 cups romaine lettuce
  • 2 tbsp. raw almonds (chopped or sliced)
  • 1 orange
  • 1/4 cup blueberries
  • 1 tbsp. red onion (chopped

    Vinaigrette Dressing

    • juice of 1 lemon
    • 1 tbsp. apple cider vinegar
    • 1 tbsp. orange juice
    • 1/4 cup olive oil
    • 1 green onion
    • 1 handful parsley
    • 1 handful cilantro
    • 1/2 tsp. salt
    • 1/2 tsp. pepper


    1. Pat dry steak and season both sides with salt and pepper.
    2. In a hot pan, cook a steak to preferred doneness. Remove steak from the pan and set aside for 5 minutes.
    3. Mix all dressing ingredients together with an immersion blender or food processor.
    4. In a large bowl, combine salad greens, orange slices, almonds, and blueberries. Toss the salad with enough vinaigrette to coat. Arrange the salad on a plate.
    5. Slice the steak crosswise and then place on top of the salad.
    6. Enjoy!
    Recipe and photo by Cook at Home Mom, @cookathomemom


    Amount per 100g