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Southwestern Steak Salad
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Southwestern Steak Salad with Paleo Salsa "Ranch"

Servings: 4 people

Ingredients

Southwestern Steak Salad

  • 1-1.5 pound grassfed ribeye steak
  • S&P
  • 1 red bell pepper
  • 2 yellow bell peppers
  • 1 bunch green onions
  • 2 avocados
  • 1 bunch cilantro
  • 10oz spring mix

Paleo Salsa "Ranch"

  • 1/4 c mayo*
  • 1/4 c lite coconut milk*
  • 1/4 c salsa*
  • 1/2 tsp dried dill
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • pinch red pepper flakes
  • S&P

Instructions

Southwestern Steak Salad

  • 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.

Notes

*Note: read all ingredient lists; avoid added msg, sugar, gluten, salt, etc.