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.

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