Paleo Grilled Steak Salad with Balsamic Vinaigrette
Elevate your weeknight dinner routine with this Paleo Grilled Steak Salad with Balsamic Vinaigrette—a perfect blend of bold flavors and wholesome ingredients. Tender ribeye or flank steak is grilled to perfection, resting atop a vibrant mix of baby spinach, peppery arugula, juicy cherry tomatoes, creamy avocado, and crunchy toasted walnuts. A tangy-sweet balsamic vinaigrette, infused with Dijon mustard, garlic, and a hint of honey, ties the dish together beautifully. Ready in just 30 minutes, this nutrient-packed salad is both gluten-free and dairy-free, making it ideal for paleo enthusiasts and health-conscious eaters alike. Whether serving as a light lunch or a hearty dinner, this refreshing steak salad is sure to impress!
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Recipe Information
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
Instructions
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.
Preheat your grill to medium-high heat.
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.
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.
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.
While the steak is resting, assemble the salad. In a large serving bowl, combine baby spinach, arugula, cherry tomatoes, and red onion.
Slice the avocado and add it to the salad along with the toasted walnuts.
Thinly slice the rested steak across the grain and place it over the salad.
Drizzle the prepared balsamic vinaigrette over the salad and gently toss to combine.
Serve immediately, enjoying the medley of flavors and textures.
Nutrition Facts
Calories |
2406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.1 g | 251% | |
| Saturated Fat | 60.6 g | 303% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 2863 mg | 124% | |
| Total Carbohydrate | 59.0 g | 21% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 25.1 g | ||
| Protein | 129.0 g | 258% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 359 mg | 28% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 3213 mg | 68% | |
*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.
