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Bacon-Wrapped Filet Mignon: A gourmet meal that’s surprisingly simple!

By Kelly · Leave a Comment

A perfectly seared, bacon-wrapped filet mignon is a delicious delicacy that’s surprisingly simple to prepare!

A perfectly seared, bacon-wrapped filet mignon is a delicious delicacy that’s deceivingly simple to prepare! Make any night a special occasion!

With all of the flavor and glamour of a gourmet dish, these exquisite beauties turn any night into a special occasion with a big plus of minimal dishes and fuss! That’s because these flavorful pan-seared tenderloins go from prep to plate in about 20 minutes and taste just as mouth-watering, yet cost far less than dinner at a steakhouse.

Filet Mignon is one of the most tender and flavorful cuts of beef, which is why it’s considered the crown jewel of steaks. As such, these little gems can be pretty pricey, especially if they’re truly the crème-de-la-crème in being grassfed and grass-finished.

Yet, enjoying healthy, humanely-raised meats can be affordable and easy. If you’ve been looking for a great source for quality grassfed meats, you may want to check out ButcherBox. My family loves the quality, convenience and affordable price, which is why we’re such big fans!

This family-owned company is dedicated to helping real foodies like you and me gain access to the finest quality 100% grass-fed and grass-finished beef, free-range organic chicken, and heritage breed pork – all delivered direct to your door for less than $6 per serving. And shipping is always free!

A perfectly seared, bacon-wrapped filet mignon is a delicious delicacy that’s deceivingly simple to prepare! Make any night a special occasion!

It’s always a much-anticipated treat when our ButcherBox arrives, and we love how flexible their service is … you can choose to receive an all-beef box, or one of their combo boxes containing a mix of beef, poultry and pork. Or you can select our personal favorite – the CustomBox! 

The ButcherBox CustomBox is a fantastic new option that allows you to hand-select exactly which cuts of beef, poultry and/or pork that you’d like to receive for a completely customized box of deliciousness! And they also offer lots of awesome add-on products like my hands-down Whole30 favorite – sugar-free Whole30-compliant bacon! (Which I used for wrapping these luscious grassfed tenderloin steaks!)

Plus you can also select how often you’d like to receive a box, and you’re also able to customize all future orders, so you’re always getting just what you want, when you want it! (And of course, you can cancel anytime.)

If you haven’t given ButcherBox a try, now’s definitely the time! For new customers, ButcherBox has a very special welcome gift of FREE Bacon, plus $10 Off your first CustomBox! Be sure to order here to take advantage of this wonderful savings.

Then, grab your skillet and get ready to make a whole host of incredibly easy, and fabulous dinners like these stunning bacon-wrapped filet mignon steaks. Speaking of which, let’s get cooking …

How to Cook Bacon-Wrapped Filet Mignon

Wrapping a tender, grassfed filet mignon in a little bacon blanket not only adds flavor, it also helps to keep the steak ultra juicy (and makes for a beautiful presentation)!

A perfectly seared, bacon-wrapped filet mignon is a delicious delicacy that’s deceivingly simple to prepare! Make any night a special occasion!

Step One: Bring steaks to room temp by removing them from the fridge about 30 minutes prior to cooking. When ready to cook, preheat oven to 400°F.

A perfectly seared, bacon-wrapped filet mignon is a delicious delicacy that’s deceivingly simple to prepare! Make any night a special occasion!

Step Two: Wrap each steak with a strip of uncooked bacon. (If you’re doing The Whole30, be sure to select a sugar-free Whole30-compliant bacon like Pederson’s brand, which ButcherBox carries.) I recommend slightly stretching the bacon as you wrap it around the steak in order to help keep it secure and hold the shape of the steak medallion. Secure the end of the bacon with a toothpick.

A perfectly seared, bacon-wrapped filet mignon is a delicious delicacy that’s deceivingly simple to prepare! Make any night a special occasion!

Step Three: Pat dry the top and bottom of each steak. Then, generously season both sides with sea salt and ground pepper. Use fingers to pat down the seasonings.

The best way to cook a beautiful steak is to pan-sear it in a cast iron skillet, and then finish it in the oven. This results in a flavorful steak with a perfectly caramelized crust and a tender, juicy center. (If you don’t have a cast iron skillet, be sure to use an oven-safe skillet instead.)

A perfectly seared, bacon-wrapped filet mignon is a delicious delicacy that’s deceivingly simple to prepare! Make any night a special occasion!

Step Four: Heat a large cast iron (or oven-safe) skillet to medium-high heat. Allow the skillet to become scorching hot. Add a tablespoon or two of ghee (or oil of your choice) to the skillet. Place the steak medallions face down and sear undisturbed for 2 minutes to create a nice seared crust. Flip the filets and sear for an additional 2 minutes.

Then, remove the skillet from the stovetop and immediately place into the preheated oven to finish cooking. (Be sure to use oven mitts, as the skillet will be hot!) Bake the steaks for about 3-6 minutes until desired level of doneness is reached, making sure to use a meat thermometer to check the internal temperature.

It’s important to note that grassfed steaks cook more quickly than conventional beef due to their lean structure. So if your goal is a medium-rare steak with a final temperature of 125-130°F, remove the steak from heat when the internal thermometer reads 115-120°F. Also, for the best flavor and texture, always allow grass-fed beef to rest for 8-10 minutes before cutting or serving.

After your steaks have rested, remove the toothpicks. Then, slice off a little bite of melt-in-your-mouth goodness, and enjoy the accolades of your adoring fans!

A perfectly seared, bacon-wrapped filet mignon is a delicious delicacy that’s deceivingly simple to prepare! Make any night a special occasion!

P.S. That scrumptious sautéed Bacon-Apple Spinach Salad in the background is one of our favorites and can easily be made in less than 10 minutes while you’re waiting for the steaks to rest.

Simply use the hot skillet (used to cook the steaks) to sauté a few slices of diced raw bacon until the fat begins to render. Then, toss in some sliced red onion and sauté until the onion begins to soften. Finally, toss in some apple slices and continue to sauté until apples soften. Serve this fabulous sweet-n-savory medley over baby spinach with your favorite vinaigrette dressing. YUM!

Print
Bacon-Wrapped Filet Mignon {Whole30}

Ingredients

  • 2 (6oz) grassfed filet mignons
  • 2 slices of uncured bacon
  • Sea salt and ground pepper to taste
  • Ghee (or healthy oil of your choice)

Instructions

  1. Remove steaks from fridge about 30 minutes prior to cooking to bring to room temperature. When ready to cook, preheat oven to 400°F.
  2. As shown in photos above, wrap each steak with one strip of uncooked bacon, slightly stretching the bacon as you wrap it around the steak to help hold the shape of the steak medallion. Secure bacon with a toothpick.
  3. Pat dry the top and bottom of each steak. Generously season both sides with salt and pepper. Use fingers to pat down the seasonings.
  4. Heat a cast iron skillet (or oven-safe skillet) to medium-high heat. When scorching hot, add a tablespoon or two of ghee (or oil of your choice) to the skillet. Place the steak medallions face down and sear undisturbed for 2 minutes. Then, flip the steaks and sear for an additional 2 minutes.
  5. Remove the skillet from the stovetop and immediately place into the preheated oven to finish cooking. (Be sure to use oven mitts, as the skillet will be hot!) Bake the steaks for about 3-6 minutes until desired level of doneness is reached, making sure to use a meat thermometer to check the internal temperature.
  6. Please Note: Grassfed steaks cook more quickly due to their lean structure. So, for medium-rare steak with a final temperature of 125-130°F, remove the steak from heat when the internal temperature reads 115-120°F. Also, for best flavor and texture, always allow grassfed beef to rest 8-10 minutes before cutting or serving.

Notes

Bacon-Apple Spinach Salad Recipe: To make the delicious salad shown in the photos above, while you’re waiting for the steaks to rest, return the skillet used to cook the steaks to the stovetop and heat over medium.

Sauté a few slices of diced raw bacon until the fat begins to render. Then, toss in some sliced red onion and sauté until the onion begins to soften. Finally, toss in some apple slices and continue to sauté until apples soften.

Serve this fabulous sweet-n-savory medley over baby spinach with your favorite vinaigrette dressing. Yum!

3.1
https://thenourishinghome.com/2017/10/bacon-wrapped-filet-mignon/

Whenever it’s helpful, I like to share personal favorites that I think you’ll enjoy too! That’s why I’m excited to share about ButcherBox, a trusted source for grass-fed meats and poultry. As an affiliate partner, if you purchase a ButcherBox after clicking one of the links in this post, I receive a small commission at no additional cost to you.  There is no obligation to order, but if you do, thank you so much for supporting my site! And rest assured, I only partner with select real food companies whose products and services I personally use and love!

You Might Also Like:

Herb-Stuffed Roasted Spatchcock Turkey
Savory Cottage Pie {Whole30 option}
Southwestern Chicken Burgers

Filed Under: Beef/Pork, Whole30 ·

Grilled Ribeye Steak with Cilantro Lime Chimichurri {Whole30}

By Kelly · 2 Comments

Fire-up the grill for an amazing 30-minute meal! This sensational Grilled Ribeye Steak with Cilantro Lime Chimichurri is as easy as it is delicious! 

This Grilled Ribeye Steak with Cilantro Lime Chimichurri only takes 30-minutes to make, and will have everyone raving about it with each delicious bite! Bonus points for being a delicious option for Whole30!

Let me just start by saying this Cilantro Lime Chimichurri “Butter” is crazy good! How’s that for an intro?! Seriously, we’re completely smitten with this savory combination of fresh herbs and zesty lime blended together in rich, grassfed ghee that we’ve been slathering it on everything!

Whether you’ve decided to Join Us for the Whole30 or not, delicious compound butters like this one are a real game changer that make you look like a pro, and they can easily be made Whole30-friendly simply by using ghee instead of butter. Yes!

But the real stars of the show are these incredibly savory, grassfed Ribeye Steaks!

This Grilled Ribeye Steak with Cilantro Lime Chimichurri only takes 30-minutes to make, and will have everyone raving about it with each delicious bite! Bonus points for being a delicious option for Whole30!

As you clean-eating, real food lovers know, grassfed beef isn’t just a tastier and more humane option, it also has significant health advantages. Meat from cattle who eat only grass and get plenty of exercise contains less fat, three times the heart healthy Omega 3s, and higher levels of vitamin E, B vitamins, calcium, carotenoids, magnesium, and potassium.

Of course, the key to enjoying an absolutely delicious {and healthy} steak is to find top quality grassfed meat, which I know isn’t always easy. After continually experiencing hit-or-miss availability and quality issues with the local markets in my area, I’ve been on a mission to find a reliable source that everyone can access for consistent quality, 100% grassfed meats straight from farm to table!

This Grilled Ribeye Steak with Cilantro Lime Chimichurri only takes 30-minutes to make, and will have everyone raving about it with each delicious bite! Bonus points for being a delicious option for Whole30!

Hello, ButcherBox!

Good news … The delicious grassfed, boneless Ribeyes featured here are from my new favorite source for quality grassfed meats – ButcherBox! We’ve been so blessed to discover this wonderful family-owned company that I couldn’t wait to share, as I really think you’ll love them too!

ButcherBox partners with a community of family-owned farmers committed to providing humanely-raised, high quality 100% grass-fed {and grass-finished} beef, heritage pork, and pastured chicken. By purchasing meats in large quantities direct from the farmers, they’re able to pass the savings on to us. In fact, their high quality grass-fed meats cost less per serving than those at whole food grocery stores, and it’s delivered right to your door in a convenient subscription box.

It’s always a treat when ButcherBox arrives, and I love how flexible their service is … you can choose to receive an all-beef box, or one of their combo boxes containing a mix of beef, poultry and pork. Or you can opt for my personal favorite – the CustomBox! 

This Grilled Ribeye Steak with Cilantro Lime Chimichurri only takes 30-minutes to make, and will have everyone raving about it with each delicious bite! Bonus points for being a delicious option for Whole30!

The ButcherBox CustomBox is a fantastic new option that allows you to hand-select exactly which cuts of beef, poultry and/or pork that you’d like to receive for a completely customized box of grassfed deliciousness! And they also offer lots of awesome add-on products like additional steaks or chicken … or the hands-down Whole30 favorite … sugar-free uncured bacon! 

Plus you can also select how often you’d like to receive a box, and you’re also able to customize all future orders, so you’re always getting just what you want, when you want it! (And of course, you can cancel anytime.)

And for new customers, ButcherBox has a very special welcome gift of $20 Off your first CustomBox now through Monday, November 6! {Just one more reason why we love this company!}

It’s true! From our very first box, we were hooked! It may sound corny, but it really was love at first bite! My whole family couldn’t stop gushing about the richness of flavor, tenderness, juiciness … Wow! Our taste buds are always impressed with the quality of their meats, which is why we’re huge fans!

This Grilled Ribeye Steak with Cilantro Lime Chimichurri only takes 30-minutes to make, and will have everyone raving about it with each delicious bite! Bonus points for being a delicious option for Whole30!

As you can see, we ALL get a wee bit excited when our ButcherBox arrives. (You know you’re a real foodie when … you can’t wait for a box of grass-fed meat to arrive at your doorstep!)

And this little guy is always by my side to “help” me open the box. Honestly, we all can’t wait to get our paws on this wonderful box of grassfed yumminess!

This Grilled Ribeye Steak with Cilantro Lime Chimichurri only takes 30-minutes to make, and will have everyone raving about it with each delicious bite! Bonus points for being a delicious option for Whole30!

Living in Southern California, the first time we ordered, I was a little concerned about how frozen the meat would actually be when it arrived. But as you can see in the photos above, every single piece of meat stays rock-solid frozen thanks to the well-insulated box and just the right amount of dry ice, which they actually calculate base on the shipping location and time of year. In fact, their unique eco-friendly packaging keeps the meat frozen for a full 12 hours after delivery incase you’re not home. Isn’t that cool?!

What’s in the box?

Each ButcherBox contains 8-11 pounds of meat, which is enough for 18-25 servings (at a 6–8oz portion size). This month’s box contained enough meat to feed my family-of-4 for under $5 a serving! And we’re talking “manly” portion sizes. {Did I mention, we have two teen boys who are eating us out of house and home!}

As shown above, here’s what we received:

  • Ground beef (2 x 1 lbs)
  • NY Strip (2 x 10oz)
  • Top Sirloin (4 x 6oz)
  • Boneless Chicken Thighs (3 x 1 lb)
  • Boneless Chicken Breasts (3 x 1 lb)
  • Ribeye Steaks (2 x 10oz)
  • Whole30-compliant bacon (1 lb)

All of ButcherBox’s meat is flash frozen for peak freshness, and it’s conveniently packaged so you can easily thaw just what you need. Plus, they provide a set of real food recipe cards with easy instructions for creating quick-n-healthy meals using the meats in the box. These cards also provide helpful info like the taste profile of each cut of meat, as well as lots of helpful cooking tips.

This Grilled Ribeye Steak with Cilantro Lime Chimichurri only takes 30-minutes to make, and will have everyone raving about it with each delicious bite! Bonus points for being a delicious option for Whole30!

Of all the tasty selections in this month’s box, I decided to put those beautiful Ribeye Steaks on the menu first and created this easy 30-minute meal for all of us to enjoy them!

If you’re ready to enjoy your own box of grassfed goodness, and receive $20 Off your first CustomBox, be sure to order here before 11:59pm, Monday, November 6, 2017.

Then, fire-up your grill and get ready to make a whole host of incredibly easy, and fabulous dinners that everyone will be raving about with each delicious bite!

This Grilled Ribeye Steak with Cilantro Lime Chimichurri only takes 30-minutes to make, and will have everyone raving about it with each delicious bite! Bonus points for being a delicious option for Whole30!

P.S. If you have any questions about ButcherBox, or this recipe, feel free to ask me in the comments below. I’m always happy to help!

Print
Grilled Ribeye Steak with Cilantro Lime Chimichurri {Whole30}

Yield: 2-3 servings

Ingredients

    For the steaks:
  • 2 grassfed ribeye steaks
  • Sea salt and pepper
  • For the chimichurri:
  • 2 Tbsp minced fresh cilantro
  • 1 Tbsp minced fresh flat-leaf parsley
  • 1 tsp lime zest
  • 2 tsp fresh lime juice
  • 1 small clove of garlic, minced
  • 1/4 tsp dried oregano
  • 1/2 tsp red wine vinegar
  • 1/8 tsp fine ground sea salt
  • 1/4 cup grassfed ghee, room temperature

Instructions

  1. Thaw steaks in fridge overnight. Then place on a plate at room temp to rest. Preheat the grill to medium high heat.
  2. For the chimichurri: In a medium bowl, add all of the chimichurri ingredients, except for the ghee. Stir well to combine. Then add the ghee and use a fork to thoroughly combine. Place the chimichurri in the fridge to firm up.
  3. For the steaks: Thoroughly dry both sides of the steaks with paper towels. (This is important for ensuring a beautiful crust.) Then season both sides with sea salt and pepper.
  4. Clean the grill grate with a grill brush. Then oil the grate to prevent the steaks from sticking. (Dip a wad of paper towels into oil, grab the wad with grill tongs, and then brush the grate.)
  5. Sear the steaks, undisturbed, for 2-3 minutes, until a nice brown crust forms. (Using tongs, give the steaks a wiggle: If they don't release easily, leave them alone until they do.)
  6. Sear the second side for another 2-3 minutes depending on your desired level of doneness. Since grassfed beef cooks quicker, it's a good idea to take the steaks off the heat about 5-10 degrees before your desired level of doneness (see recipe note below).
  7. Transfer the steaks to a plate, cover loosely with foil, and let them rest for at least 5 minutes to allow the flavorful juices to redistribute.
  8. Then add a little spoonful (or use a melon baller to form little rounds) of the glorious citrusy-herb chimichurri "butter" to your perfectly grilled grassfed steak and enjoy a symphony of flavors!

Notes

Tips for grilling the perfect steak: Because grassfed beef cooks more quickly, it's important to take it off the grill sooner. Using an instant-read meat thermometer to accurately determine doneness is one of the best investments you can make to ensure all of your meat and poultry is perfectly tender and juicy every time.

Once your grass-fed steak reaches an internal temperature about 10 degrees lower than the desired temperature, remove it from the heat, cover it and allow it to rest. It will continue to cook a bit when removed from the heat.

The ideal internal temperatures for perfectly tender and flavorful grass-fed steaks are: • 120°F Rare • 135°F Medium Well • 125°F Medium Rare • 140°F Well • 130°F Medium

Time-Saving Tip: This citrusy chimichurri “butter” not only compliments the rich flavor of a good grass-fed steak, but also takes chicken, fish and grilled veggies to a whole new level of awesome! And, it’s freezer-friendly which makes it super convenient to enjoy anytime.

Simply place little spoonfuls (I use a melon baller) onto a sheet of parchment paper and place in the freezer. Once frozen, transfer to an airtight container and store in freezer until ready to use. Or roll the mixture into a log in a sheet of plastic wrap and freeze. Then, thaw in fridge, slice and enjoy.

Of course, you don't have to use ghee to make an amazing chimichurri. You can easily substitute your favorite healthy oil like EVOO or avocado oil for the ghee and enjoy a delicious chimichurri sauce instead. Also amazing!

3.1
https://thenourishinghome.com/2017/05/grilled-ribeye-steak-whole30/

This Grilled Ribeye Steak with Cilantro Lime Chimichurri only takes 30-minutes to make, and will have everyone raving about it with each delicious bite! Bonus points for being a delicious option for Whole30!

Whenever it’s helpful, I like to share personal favorites that I think you’ll enjoy too! That’s why I’m excited to share about ButcherBox, a trusted resource for grass-fed meats and poultry. As an affiliate partner, they provided me with free product for the development of this recipe. If you purchase a ButcherBox after clicking one of my links, I receive a small commission (the price you pay will not be affected).  Thank you so much for supporting my site, and rest assured, I only partner with select real food companies whose products and services I personally use and love!

You Might Also Like:

Rustic Veggie Soup {Whole30, GF, DF)
Introducing ... Whole30 Fast and Easy!
Roasted Herb Sweet Potato Bites

Filed Under: Beef/Pork, Whole30 ·

Grilled Fajita Salad {Whole30, DF, GF}

By Kelly · Leave a Comment

The bold and juicy flavors of perfectly seasoned steak nestled in a bed of grilled veggies makes this Grilled Fajita Salad over-the-top GOOD!

Spring is the perfect time for hearty, satisfying salads that are full of flavor like this amazing Grilled Fajita Salad.

Maybe you’re living gluten-free like me … or doing the Whole30 … or maybe you simply enjoy a great salad! Whatever the reason you’re checking out this gorgeous bowl of yumminess, let me assure you – this salad is “winner, winner, steak dinner!”

Even the salad-snubbing men in my home dive into a bowl of this savory salad and come back for more! That’s because it’s so flavorful and satisfying!

Crisp and mild romaine lettuce is such a delicious compliment to the bold and juicy flavors of perfectly seasoned grass-fed steak nestled in a bed of grilled veggies. Yum! Just toss in your favorite fajita-style additions and this salad is over-the-top GOOD!

The bold and juicy flavors of perfectly seasoned steak nestled in a bed of grilled veggies makes this Grilled Fajita Salad over-the-top GOOD!

Whole30 Sidebar: I don’t believe in mind reading, but I’m pretty sure I know what some of you Whole30ers might be thinking as you scan the recipe ingredients … cause honestly, I was thinking the same thing … wouldn’t this salad be even more fabulous if I added some crushed “Whole30-compliant” plantain chips to make it taco-salad-licious!

Well, not to be a killjoy, but I’ve got some hot-off-the-press news to share with you … there’s no such thing as Whole30-Compliant Chips. Say what?!?

Yep, that’s right. ALL chips are off the plate (at least for 30 days) while we’re on the Whole30 program. (Get the details here.)

And you know what? As much as I’d love to satisfy my crunch-craving, isn’t that really one of the most important points of the Whole30 … taking charge of our cravings and being empowered to change our relationship with food.

Okie dokie then, so does this mean that I’ll never eat another chip again? No, let me assure you, I’m certainly not suggesting that everyone should live a life of chip abstinence. But if you’re doing Whole30, let’s commit to sticking with the program, so we can experience the freedom and empowerment that comes from committing to 30 days of pure whole foods.

P.S. In the photo, I used coconut cream in place of sour cream for a pretty picture. (Coconut cream is the thick cream that rises to the surface of a can of coconut milk when you refrigerate it.) Coconut cream is a delicious Whole30-compliant food that can be used in place dairy or mayo in many recipes, like my creamy cilantro dressing (in the recipe below). I also love to blend it with my tasty pico de gallo to create and easy “taco-style” dressing. Yum!

The bold and juicy flavors of perfectly seasoned steak nestled in a bed of grilled veggies makes this Grilled Fajita Salad over-the-top GOOD!

Sidebars aside, this grilled fajita salad is truly amazing! Personally, we like to ramp-up the avocado-goodness by serving it with a heaping dollop or two of homemade guacamole.

Print
Grilled Fajita Salad {Whole30, DF, GF}

Yield: 4 servings

Ingredients

    For the marinade:
  • 1/4 cup avocado oil (or EVOO)
  • 3 cloves garlic, minced
  • Zest and juice of 1 lime
  • 1 Tbsp balsamic vinegar
  • 1 1/2 tsp sea salt
  • 1 tsp dried oregano
  • 1/4 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1/4 tsp smoked paprika
  • For the creamy cilantro dressing:
  • 1 cup tightly-packed fresh cilantro
  • 3 Tbsp compliant mayo (or coconut cream)

  • Zest and juice of 1 lime
  • 2 cloves garlic, minced
  • 2 slices of jalapeño (add more if you like the heat)
  • 1 tsp sea salt

  • 1 cup avocado oil (or EVOO)
  • For the fajitas:
  • 1.25 lbs flank steak, fat trimmed (I use ButcherBox)
  • 3 sweet bell peppers, seeded & cut into 4 pieces (I used red and yellow)
  • 1 red onion, peeled & cut into thick slices
  • For the salad:
  • 2 heads romaine lettuce, chopped
  • 2 avocados, diced
  • 2 cups cherry tomatoes, halved

Instructions

  1. Marinate the steak & veggies: Preheat grill to high heat. In a small bowl, whisk together the marinade ingredients. Place 3 Tbsp of marinade in a large bowl, and add the bell pepper & onion; toss to coat. Place the flank steak in a separate bowl (or gallon-size baggie), and add the remaining marinade; toss to coat.
  2. Make the dressing: Add all salad dressing ingredients, except the avocado oil, to a blender. Blend on medium-high until
smooth. Remove cover (or lid plug) and slowly add the avocado oil, while blending on low, until combined. Refrigerate up to 2 weeks. (Makes 1 1/4 cups.)
  3. Brush grill grate with oil. Grill the marinated bell peppers, onion slices and steak, covered, until peppers and onion soften, and steak is medium rare (about 3 minutes per side).
  4. Remove peppers & onion from grill; transfer steak to cutting board. Tent steak and let rest 5 minutes. Then, thinly slice against the grain. Cut peppers into strips and cut onion slices in half.
  5. Layer salad in a decorative serving bowl, if desired. Serve with the creamy cilantro-lime dressing and enjoy!

Notes

Time-Saving Tip: Make the salad dressing and fajita marinade up to 5 days in advance. You can also pre-chop the lettuce and veggies and store in aritight container in fridge up to 5 days. That makes putting this salad together a snap!

3.1
https://thenourishinghome.com/2017/03/grilled-fajita-salad/

The bold and juicy flavors of perfectly seasoned steak nestled in a bed of grilled veggies makes this Grilled Fajita Salad over-the-top GOOD!

You Might Also Like:

Fresh Strawberry Salsa
Top 10 Tips to Get Your Grill On!
Quick & Easy Veggie Stirfry (Gluten-Free)

Filed Under: Beef/Pork, Salads, Whole30 ·

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My New Cookbook is Here!

Welcome to The Nourishing Home!

I’m so glad you’re here and want you to feel right at home! My heart in creating this blog is to help you by sharing helpful meal planning strategies and nourishing GF recipes that are healthy, easy and delicious with thanksgiving to God! [Read More …]







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