This salad is a serious crowd-pleaser — crisp romaine, cool cucumber, briny Kalamata olives, and tender artichoke hearts all piled high with juicy, seared strip steak. The steak gets rubbed with turmeric and ginger before hitting a screaming-hot cast iron pan, building a deep, caramelized crust that makes every slice genuinely crave-worthy. Following an autoimmune protocol means navigating a lot of "no" lists, and salads can feel like a minefield of sneaky dressings loaded with off-limits ingredients — this one sidesteps all of that with a bright, clean vinaigrette made from olive oil, fresh lemon juice, apple cider vinegar, garlic, and oregano. No grains, no nightshades, no dairy, no compromise on flavor. The whole thing comes together in well under an hour and serves four, making it just as practical for a weeknight dinner as it is impressive enough for company. A squeeze of fresh lemon over the top right before serving ties everything together and makes the whole bowl pop.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Pat the steak completely dry with paper towels. In a small bowl, combine 3/4 tsp of the salt, the turmeric, and the ginger. Rub the spice mixture evenly over both sides of the steak.
Heat 1 tbsp olive oil in a cast iron skillet over medium-high heat until the oil shimmers and just begins to smoke. Add the steak and sear undisturbed for 4–5 minutes, until a deep brown crust forms on the underside and the steak releases easily from the pan.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
