Grilled Steak Salad

Summer is the perfect time for fresh and healthy meals, and grilled steak salad is an excellent option. This dish combines the smoky flavor of grilled steak with the freshness of mixed greens, cherry tomatoes, sliced red onion, and avocado. It’s also paleo-friendly, making it an ideal choice for those following a paleo diet.

Why Grilled Steak Salad is Best for Healthy Summer Dinner Recipes Paleo?

Grilled steak salad is a perfect paleo dish because it is low in carbohydrates and high in protein. Flank steak, the cut used for this recipe, is a lean cut of meat that is high in protein, iron, and other essential nutrients. The mixed greens, cherry tomatoes, and avocado provide a range of vitamins and minerals, while the vinaigrette dressing is made with healthy olive oil and balsamic vinegar, which are both known for their health benefits.

The paleo diet is based on the idea of eating foods that our ancestors would have consumed during the Paleolithic era, such as meats, fish, fruits, and vegetables. The diet eliminates processed foods, grains, and dairy, which can contribute to inflammation and other health issues. Grilled steak salad is a perfect example of a paleo-friendly meal that is both healthy and delicious.

How to Make Grilled Steak Salad?

Ingredients

• 1 lb flank steak
• 1 tbsp olive oil
• Salt and pepper to taste
• 6 cups mixed greens
• 1 pint cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1 avocado, diced
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 1 tsp Dijon mustard

Instructions

1. Preheat the grill to medium-high heat. This step is important to ensure that the grill is hot enough to cook the steak properly. Medium-high heat is recommended for cooking flank steak.
2. Brush the flank steak with olive oil and season with salt and pepper. Brushing the steak with olive oil helps to keep it moist and prevent it from sticking to the grill. Seasoning the steak with salt and pepper adds flavor.
3. Grill the steak for 3-4 minutes on each side or until it reaches your desired level of doneness. The cooking time will depend on the thickness of the steak and your personal preference for doneness. It’s recommended to use a meat thermometer to ensure that the steak is cooked to your desired temperature. For medium-rare, the internal temperature should be around 135°F.
4. Remove the steak from the grill and let it rest for 5-10 minutes before slicing it thinly against the grain. Allowing the steak to rest after cooking helps to retain its juices and make it more tender. Slicing the steak against the grain (perpendicular to the fibers) helps to make it easier to chew and digest.
5. In a large bowl, combine the mixed greens, cherry tomatoes, red onion, and avocado. This step involves preparing the salad base. The mixed greens provide a variety of nutrients and flavors, while the cherry tomatoes, red onion, and avocado add color and texture.
6. In a small bowl, whisk together the olive oil, balsamic vinegar, and Dijon mustard. The vinaigrette is the dressing for the salad. Whisking the ingredients together helps to emulsify the oil and vinegar, creating a smooth and well-blended dressing.
7. Drizzle the vinaigrette over the salad and toss to combine. Adding the dressing to the salad and tossing it helps to distribute the flavors evenly and coat the vegetables with the dressing.
8. Top the salad with the sliced steak and serve. Finally, adding the sliced steak on top of the salad completes the dish and provides a protein-rich component. Serve the salad immediately for best flavor and texture.

Helpful Tips

• Let the steak rest before slicing: Allowing the steak to rest for a few minutes after grilling will help it retain its juices and flavor. Slicing the steak too soon can result in a dry and tough texture.
• Use a meat thermometer: To ensure that the steak is cooked to your desired level of doneness, use a meat thermometer to check the internal temperature. For medium-rare, the steak should reach 135°F.
• Mix up the greens: While this recipe calls for mixed greens, feel free to use any type of lettuce or leafy greens that you prefer.
• Customize the toppings: This salad is versatile, and you can swap out the cherry tomatoes, red onion, and avocado for any other veggies that you enjoy.

FAQs

Can I use a different cut of meat for this recipe?

Yes, you can use a different cut of meat, but flank steak is ideal because it is lean and cooks quickly on the grill.

Can I make the vinaigrette ahead of time?

Yes, you can make the vinaigrette ahead of time and store it in an airtight container in the refrigerator. Give it a good shake or stir before using it to dress your salad.

Can I make this recipe on a stovetop or in the oven instead of on a grill?

Yes, you can make this recipe on a stovetop or in the oven. If cooking on a stovetop, heat a heavy skillet over medium-high heat and cook the steak for 3-4 minutes on each side. If cooking in the oven, preheat the oven to 400°F and cook the steak for 10-12 minutes, or until it reaches your desired level of doneness.

Freezing

This salad is best enjoyed fresh, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Unfortunately, this salad does not freeze well because the lettuce and vegetables can become mushy when thawed.

Storage

To store the salad, place any leftover dressing in a separate container and store it in the refrigerator. Place the mixed greens and vegetables in an airtight container and store them in the refrigerator. Keep the sliced steak in a separate container and store it in the refrigerator as well. When ready to serve, assemble the salad and dress it with the vinaigrette.

Nutritional Information

This grilled steak salad is a healthy and nutritious meal that is perfect for summer. Here is the approximate nutritional information per serving (based on 4 servings):

• Calories: 425
• Fat: 29g
• Carbohydrates: 13g
• Fiber: 6g
• Protein: 30g

This salad is a great source of protein, fiber, and healthy fats, making it a perfect meal for those looking to maintain a healthy and balanced diet.

Grilled steak salad is a delicious and healthy meal that is perfect for summer. It’s paleo-friendly, easy to make, and can be customized to suit your taste preferences. This salad is also a great way to use up leftover steak from a previous meal. So, the next time you’re looking for a healthy and flavorful summer meal, give this grilled steak salad recipe a try!