Paleo Grilled Steak Salad with Balsamic Vinaigrette

Elevate your mealtime with this irresistible Paleo Grilled Steak Salad with Balsamic Vinaigrette, a dish that’s as wholesome as it is flavorful. Featuring perfectly grilled ribeye or flank steak seasoned simply with olive oil, salt, and pepper, this protein-packed salad is balanced by a bed of fresh baby spinach and peppery arugula. Juicy cherry tomatoes, creamy avocado slices, thinly sliced red onion, and toasted walnuts add layers of texture and flavor. The real star, however, is the tangy-sweet homemade balsamic vinaigrette made with Dijon mustard, garlic, and a hint of honey, bringing it all together. With a quick prep time of just 20 minutes and the ease of grilling, this paleo-friendly recipe is the ultimate combination of delicious, healthy, and satisfying. Perfect for a lunch that impresses or a light, yet indulgent dinner, this steak salad is guaranteed to become a favorite in your weekly rotation.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 pound Ribeye or flank steak
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 4 cups Baby spinach
• 2 cups Arugula
• 1 cup Cherry tomatoes, halved
• 0.5 cup Red onion, thinly sliced
• 1 whole Avocado, sliced
• 0.5 cup Walnuts, toasted
• 3 tablespoons Balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 clove Garlic, minced
• 1 teaspoon Honey

Directions

Step 1

Start by preparing the steak. Rub the steak with 1 tablespoon of olive oil, and season generously with salt and black pepper on both sides.

Step 2

Preheat your grill to medium-high heat.

Step 3

While the grill is heating, prepare the balsamic vinaigrette by whisking together the balsamic vinegar, Dijon mustard, minced garlic, honey, and the remaining 1 tablespoon of olive oil in a small bowl. Set aside.

Step 4

Once the grill is hot, place the steak on the grill and cook for about 4-5 minutes on each side for medium-rare, or longer to achieve your desired doneness.

Step 5

Remove the steak from the grill and let it rest for at least 5 minutes before slicing. This allows the juices to redistribute throughout the meat.

Step 6

While the steak is resting, assemble the salad. In a large serving bowl, combine baby spinach, arugula, cherry tomatoes, and red onion.

Step 7

Slice the avocado and add it to the salad along with the toasted walnuts.

Step 8

Thinly slice the rested steak across the grain and place it over the salad.

Step 9

Drizzle the prepared balsamic vinaigrette over the salad and gently toss to combine.

Step 10

Serve immediately, enjoying the medley of flavors and textures.

Nutrition Facts

Serving size	(1189.3g)

Amount per serving	% Daily Value*
Calories	2405.5

Total Fat 196.1g	0%
Saturated Fat 60.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 362.9mg	0%
Sodium 2863.4mg	0%
Total Carbohydrate 59.0g	0%
Dietary Fiber 21.8g	0%
Total Sugars 25.1g
Protein 129.0g	0%

Vitamin D 31.8IU	0%
Calcium 358.8mg	0%
Iron 20.9mg	0%
Potassium 3212.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 70.1%

Protein: 20.5%

Carbs: 9.4%