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Hearts of Palm Steak Salad

  • Author: Shannon Doleac
  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Total Time: 40 mins
  • Yield: 8 1x


  • 4 lbs. top sirloin beef steaks (preferably grass-fed)
  • 1/2 cup grass-fed butter
  • 1 tsp. garlic powder
  • 3 garlic cloves, minced
  • 16 cups of your favorite salad greens
  • 2 avocados, chopped
  • 1 pear, diced
  • 1/2 pint blackberries (preferably organic)
  • 1/2 cup raw macadamia nuts (halved)
  • 3/4 cup organic feta cheese (optional)
  • 1, 15 oz. can hearts of palm, sliced
  • Juice from 23 lemons
  • 1/2 cup extra virgin olive oil
  • Sea salt and black pepper


  1. Preheat your grill.
  2. Season steaks with salt and pepper.
  3. Place butter in a small sauce pan. Add garlic powder and fresh garlic to the pan. Melt butter over medium-low heat, stirring occasionally.
  4. Grill steaks over medium-low heat, about 4 minutes per side, or until cooked to your desire. Remove steaks from grill and allow to rest for 5 minutes. While resting, liberally brush with garlic butter!
  5. Toss salad greens, avocado, pear, blackberries, macadamias, feta, and hearts of palm in a large salad bowl.
  6. Whisk olive oil and lemon juice in a small bowl to top individual servings with.
  7. Slice steak across the grain and top on individual salad servings with 4 to 8 oz.


If you are cooking grass-fed steak, remember to keep it low and slow. Grass-fed beef is leaner than conventionally raised and can quickly become tough without extra love. Also, don’t forget the garlic butter. This is a key item to this delicious salad. If you end up with extra garlic butter, serve it in small ramekins for dipping.