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Kitchen Notebook

August 16, 2019

Seared Steak with Fairytale Eggplant and Kohlrabi Slaw

30 Mins


  • 12 oz Sirloin Steak
  • 1 Kohlrabi
  • 1 Red Bell Pepper
  • 1 lb Fairytale Eggplant
  • 3 Tbsp Olive Oil
  • 3 Tbsp Apple Cider Vinegar
  • 2 Tbsp Whole Grain Mustard
  • 3/4 tsp Coconut Sugar
  • Sea Salt and Freshly Ground Black Pepper

Preheat oven to 400 degrees.

Peel the Kohlrabi until you have removed the fibrous outer layer; then coarsely shred it, using a box grater. Remove core from pepper and slice into paper thin strips. 

In a large bowl, whisk 2 tablespoons olive oil, vinegar, mustard, coconut sugar, 1 1/2 teaspoons sea salt and 3/4 teaspoon pepper. Add kohlrabi and pepper and toss well. Cover and refrigerate.

Toss eggplant in 1 tablespoon olive and salt so it is well coated. Spread on a baking sheet and roast for 20 minutes, until soft. 

Place steak on a plate and season generously with salt. Let it sit on counter to come to room temperature. 

Coat a skillet with a bit of cooking oil and put over high heat. Add steak and cook for 3-5 minutes per side until cooked to your desired level of doneness. Set steak on a cutting board to rest; then slice it against the grain into ¼-inch slices. Serve steak with roasted eggplant and kohlrabi slaw.

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