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Spring Salad of Arugula, Radishes, and Grilled Steak Recipe

Seasonal, gluten-free, farm-to-table eating never tasted so good!

From "The Homegrown Paleo Cookbook"
July 2015

  • Arugula Salad
    This simple and flavorful recipe is perfect for paleo-friendly entertaining.
    Photo courtesy Victory Belt Publishing
  • The Homegrown Paleo Cookbook
    Anyone can have the same healthy, balanced lifestyle and a closer connection to their food—whether you live in a house in the suburbs, a farmhouse in the countryside, or an apartment in the city. "The Homegrown Paleo Cookbook" shows you how.
    Cover courtesy Victory Belt Publishing
  • Arugula Salad
  • The Homegrown Paleo Cookbook

Yield: Serves 4 as a main dish, 8 as an appetizer

On her farm in Massachusetts, nutritionist Diana Rodgers has found a way back to a healthy, active lifestyle with a focus on nutritious and delicious eating, raising animals, growing vegetables, and balancing work and play. With over 100 seasonal Paleo recipes, guides to growing your own food and raising animals, and inspiring how-tos for crafts and entertaining, The Homegrown Paleo Cookbook (Victory Belt Publishing, 2015) is a guide not just for better eating, but for better living—and a better world.

You can purchase this book from the GRIT store: The Homegrown Paleo Cookbook

This peppery salad is a spring wake-up call for your mouth. It’s simple enough for a weeknight meal, yet special enough to serve to guests. I absolutely love radishes in a salad: they provide crunch and a spicy, fresh, crisp taste that is almost a little fizzy on your tongue. If you don’t want to grill your steak outdoors, try using a cast-iron grill pan for the stovetop. I really love mine. Just remember to turn on your exhaust fan or you’ll set off all your smoke detectors and have fire trucks racing to your house (yes, this actually happened to me).


• 2 pounds flank steak
• Sea salt and ground black pepper
• 6 cups arugula, washed
• 1 large bunch radishes (about 15), sliced very thin
• 1/4 medium red onion, sliced very thin
• 1 batch Creamy Horseradish Herb Dressing


1. Heat a grill to a medium-high heat.
2. Bring the steak to room temperature. Dry off any extra moisture with a towel and sprinkle the steak with salt and pepper.
3. Place the steak on the hot grill and cook for about 3 minutes per side (for rare, longer if you don’t like it red).
4. Remove the steak from the heat and set aside to rest while you make the rest of the salad.
5. In a large salad bowl, combine the arugula, radishes, and red onion.
6. Slice the steak against the grain, very thin. Top the salad with the steak slices.
7. Dress the salad, sprinkle with a bit more salt and pepper, and serve.

Notes: You can use strip steak instead of flank steak if you wish. If radishes are too peppery for you, try a hakurei turnip—you’ll be surprised at how mild the flavor is. You can also substitute your favorite lettuce for the arugula.

Whole30 Challenge: Yes
Nut-free: Yes
Egg-free: Omit the horseradish dressing, and in its place use a simple dressing of lemon juice and olive oil.
Autoimmune Protocol: Omit the horseradish dressing, and in its place use a simple dressing of lemon juice and olive oil. Omit the black pepper.

More from The Homegrown Paleo Cookbook:

Kohlrabi Cakes with Bacon and Dill Recipe
Small is Beautiful: The Benefit of a Decentralized Food System

Reprinted with permission from The Homegrown Paleo Cookbook by Diane Rodgers, NTP with Andrew Rodgers and published by Victory Belt Publishing, 2015. Buy this book from our store: The Homegrown Paleo Cookbook.

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