Diva Chef Elise Wims stopped by Pittsburgh Today Live to show off a delicious steak salad recipe that will even help to detoxify your body!
Fat Burner Steak Salad With Citrus
- 1 cup of organic baby Kale
- 1 cup of organic Arugula
- 1 pink grapefruit peeled and segmented
- 1 orange, peeled and segmented
- 1 lemon
- 1 oz feta cheese
- ½ red onion, thinly sliced
- Pinch of Himalayan pink sea-salt pinch of freshly ground black pepper
Place the kale in a large bowl. Add half of the lemon juice and massage the kale with your fingers for 3 to 5 minutes, until the kale begins to soften and turns a bright green color. Add arugula, and toss together the kale, grapefruit segments, orange segments, feta and red onion in a large bowl. and remaining lemon juice over the top and season with salt and pepper, to taste. Toss to evenly coat.
For the Steak:
Heat a sauté pan over medium high heat. Lightly season Steak with pixie dust, and fat-burner seasoning blend. Sear steak on both sides and finish in the oven until medium. Let rest for 3 minutes and slice on a bias.