Steak with Citrus and Avocado Salad for Two

We here at Cook with Me Darling pride ourselves on making beautiful meals that are also easy, healthy, and require little cooking time. This Steak with Citrus and Avocado Salad for Two is an excellent example of ease and elegance. And it’s perfect for any romantic holiday or celebration.
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The Steak:

This pan seared filet mignon is finished in the oven to your liking! I prefer mine medium rare, my husband likes his ruined…I mean well done…. but fortunately we can both be happy. A little timing is all it takes to achieve the perfect amount of “doneness” for all.

The Salad:

Tender butter leaf lettuce, ripe avocado, and an assortment of citrus dotted with salty pistachios and pomegranate seeds makes this salad a colorful delight for the eyes as well as tantalizing for the taste buds!

The Dressing: You have Two Choices!

For this lovely winter salad we offer two dressing options: white balsamic vinaigrette and lemon vinaigrette! We LOVE a good white balsamic, but we also know not everyone wants to buy a vinegar (even if it is extraordinary!) so we also offer a simple lemon and olive oil version. You choose. Both are fabulous.

Gordon Ramsay Teaches Cooking II: Restaurant Recipes at Home!

Cook it Together:

Obviously we encourage cooking together but if you are cooking alone you can whip out this meal in about 20 minutes. If one of you handles the salad while the other takes care of the steaks, you could be eating this meal in under 12 minutes!

The Recipe: Steak with Citrus and Avocado Salad for Two!

What you need: a fabulous grill pan, a good knife and a great sea salt (buy the tub to save money!) If you are choosing to make the white balsamic dressing you’ll need a great quality white balsamic. I could drink this stuff right out of the bottle!

5 from 6 votes

Print

Steak with Citrus and Avocado Salad for Two

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

 

A gorgeous winter steak and salad meal!

Course: dinner, Main Course

Keyword: citrus, filet mignon, roasted vegetables, date night meal, paleo, whole 30, salad, steak, whole30

Servings: 2 servings

Ingredients

For Dressing:

• 1/4 cup extra virgin olive oil
• 2 tablespoons your choice fresh lemon juice or good quality white balsamic
• 2 teaspoons honey (Whole30 please omit)
• sea salt and freshly ground pepper to taste

For Steak:

• 2 6oz filet mignon steaks (about 1 1/2" thick)
• 2 tablespoons olive oil

For Salad:

• 1 small head butter leaf lettuce, torn by hand (about 3 cups)
• 1 ripe avocado, cut in half and sliced
• 1 small blood orange, peeled and sliced
• 1 small juice orange, peeled and sliced
• 2 tablespoons roasted salted pistachios, chopped
• 2 tablespoons pomegranate seeds
• 2 tablespoons chopped parsley (optional, for garnish)
• 1 teaspoon honey (whole 30 please omit)

Instructions

1. If possible remove steaks for fridge 30 minutes before cooking and set on counter, unwrapped, to come to room temp. Preheat oven to 450 degrees and place oven rack in center position

2. Whisk together dressing ingredients and set aside

3. Place an oven safe grill pan high heat for 4 minutes, while pan heats season both sides of steaks with sea salt and freshly ground pepper to taste

4. When pan is hot add olive oil to pan and turn heat to medium high. Carefully set steaks into pan (you should hear a pshhhhh sound) Sear first side for fibe minutes. Use tongs to turn steak and place pan in oven. Cook steaks for: 
   4-5 minutes-rare
   5-6 minutes- medium rare
   7-8 minutes medium well

   Remove steaks and set on plate to rest for five minutes.

5. While steaks rest, prepare salad:

6. Place lettuce on plates, toss with desired amount of dressing, arrange peeled orange slices and sliced avocados on plate, sprinkle with pistachios and pom seeds

7. Slice steak, place on plate and drizzle citrus and steak with remaining dressing. Garnish with parsley if desired and add more sea salt and pepper if necessary

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