Preheat grill to medium heat (~375-400 F). Season ribeye steak with S&P.
Grill steak for ~4-5 mins/ side or internal temp reaches 140 F for medium rare. Adjust cook time based on the thickness of the steak. (Option to cook on stovetop: Heat ½tsp oil in large sauté pan over high heat. Sear for ~4 min/ side).
Let steak cool. Then thinly slice.
Slice 1½ red + 2 yellow bell peppers into strips.
Slice green onions (whites and greens) into ¼” slices.
Dice 2 avocados.
Chop cilantro for ~¼c.
Place 10oz spring mix in bowl. Top with sliced bell peppers, green onions, warmed steak and sliced avocado.
Top with chopped cilantro and salsa “ranch”.
Paleo Salsa “Ranch”
Blend the following in a blender until smooth: ¼c mayo + ¼c lite coconut milk + ¼c salsa + ½tsp dried dill + ¼tsp onion powder + ¼tsp garlic powder + pinch of red pepper flakes + S&P to taste.
*Note: read all ingredient lists; avoid added msg, sugar, gluten, salt, etc.