Low FODMAP Steak and Arugula Salad
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 →Ingredients
4 servings
For the steak
- 1 ½ lb strip steak (about 1 inch thick)
- 1 tbsp olive oil
- 1 tsp fine sea salt
- ½ tsp ground ginger
- ¼ tsp ground turmeric
For the dressing
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tsp honey
Ingredient noteA serving of up to about 1/2 teaspoon of honey is low in FODMAPs. This recipe contains only about 1/4 teaspoon per serving, making it likely Low FODMAP. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 small clove garlic, finely grated
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - ¼ tsp fine sea salt
For the salad
- 5 oz baby arugula
- 4 radishes, thinly sliced
- 1 small fennel bulb, cored and very thinly shaved
Ingredient noteA serving of up to about 1/4 of a fennel bulb is low in FODMAPs. This recipe works out to right about that much per serving, so it is likely Low FODMAP, though it does not leave room for a second helping. If you prefer to always avoid fennel bulb, please tap it and change its rating to Red.
- ¼ cup fresh flat-leaf parsley leaves
For serving
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Pat the steak dry with paper towels. In a small bowl, stir together the salt, ginger, and turmeric, then rub the mixture evenly over both sides of the steak. Let the steak rest at room temperature for 5 minutes while you prepare the dressing and salad.
- 2
Whisk together the olive oil, apple cider vinegar, honey, grated garlic, and salt in a small bowl until the dressing is smooth and slightly emulsified. Set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!