The Ultimate Healthy Steak Salad filled with greens, roasted shallots, and potatoes – drizzled with a simple Lemon & Mustard Vinaigrette. A Paleo & Whole30 approved dinner perfect for hot summer nights.

Healthy Steak Salad – Paleo & Whole30-Approved!

Summa, summa, summa time! Summer is definitely in full swing over here. Our thermometer is reminding us of that with highs reaching over 100* this week, a not-so-gentle-reminder of what time of year it is. Thank you Mother Nature! 🙂

Enter my summer steak salad. I wanted to create a healthy steak salad that was light enough for a summer dinner but still  as satisfying as any main at a steakhouse.. so I added some potatoes!

Enough to give you that “steak and potatoes” feel but not enough to put you in a food coma. I used white potatoes in this but you can obviously use sweet potatoes as well to keep this 100% paleo approved.

I kept the greens pretty light using arugula and superfood lovers new favorite, watercress. Then I paired it with a light mustard vinaigrette for the perfect balance.

The steak personally thanked me after.

How to make this healthy steak salad: 

Which steak is best for making steak salad? 

The best cuts of steak to use on a steak salad are flank steak, top sirloin steak, ribeye or even filet mignon. Flank steak will obviously give you more bang for you buck but the ribeye or filet mignon will be more flavorful.

As for the meat, I used a bone in ribeye because I like the tenderness and flavor you get from that cut. You’ll want to grill it up and slice it before you serve, make sure to let it rest prior to slicing to retain all of those juices.

And since it’s Whole Foods Market One Day Sale Item tomorrow, you can stock up. Trust me, use a good cut of meat for this meal. My idea was to have the salad compliment the meat and it does just that.

And guess what? It’s Whole30 compliant as long you use apple cider vinegar in the dressing. 🙂

Tips for making this healthy steak salad recipe: 

• I usually go for Ribeye but if I have a bunch of people over I’d consider using flank steak to make it stretch.
• The dressing can be made in advance and stored in the fridge for 5 days. 
• Use any greens you want for this. If you cannot find watercress, go for spring mix, spinach, romaine, more arugula or kale- they are all perfect.
• Feel free to add ingredients to make this steak salad yours. Think green beans, roasted red pepper, tomatoes, oven-roasted beets, crispy baked chickpeas, grilled corn, grilled asparagus or sliced avocado.
• When cutting your steak, slice against the grain. With “grain” I mean the long muscle fibers within the steak that are parallel to each other. If you cut your steak in the direction of these muscle fibers, the steak might be too tough. 

Print Recipe

Healthy Steak Salad ( Paleo & Whole 30 Approved)

The Ultimate Healthy Steak Salad filled with greens, roasted shallots, and potatoes and drizzled with a simple Lemon & Mustard Vinaigrette. A Paleo & Whole30 approved dinner perfect for hot summer nights.

Prep Time10 mins

Cook Time40 mins

Total Time50 mins

Course: Main

Cuisine: Paleo

Keyword: healthy steak salad recipe, paleo steak salad, ribeye steak salad

Servings: 4

Author: the whole smiths

Ingredients

• 2 ribeye steaks
• 3 C. watercress
• 3 C. baby arugula
• 3 red potatoes or 1 sweet potato diced into bite sized pieces
• 4 shallots sliced
• 1 tsp chopped chives
• 1 tsp chopped thyme
• 1 tsp chopped rosemary
• olive oil to drizzle
• 2 C. cherry tomatoes
• 1/4 C. olive oil
• 1 Tbsp. white wine vinegar or apple cider vinegar
• 1 Tbsp dijon mustard
• Juice from 1/2 lemon
• Salt

Instructions

• Preheat oven to 425*
• Salt all sides of your ribeye and set aside.
• In a bowl toss potatoes with olive oil until lightly coated.
• Add herbs and salt to taste.
• In a baking dish, evenly spread out potatoes into one layer.
• In a separate baking dish, add sliced shallots and lightly coat with olive oil and salt.
• Place both baking dishes into oven and bake 25-30 minutes until golden brown, flipping halfway through.
• In a small bowl whisk olive oil, vinegar, mustard, lemon juice until it emulsifies.
• Salt to taste.
• Once potatoes and shallot are done set aside to cool.
• Meanwhile, prepare the grill.
• Once coals are done add steak to hot grill and cook about 4-6 minutes on each side, internal temp should be about 150* for medium.
• Pull steak off and set aside to rest for 10 minutes.
• Once rested, slice steak against the grain into strips.
• Assemble salad by layering watercress and arugula, potatoes, shallots, and tomatoes.
• Drizzle dressing over greens.
• Top with sliced ribeye and serve!

Notes

• I usually go for Ribeye but if I have a bunch of people over I’d consider using flank steak to make it stretch.
• The dressing can be made in advance and stored in the fridge for 5 days. 
• Use any greens you want for this. If you cannot find watercress, go for spring mix, spinach, romaine, more arugula or kale- they are all perfect.
• Feel free to add ingredients to make this steak salad yours. Think green beans, roasted red pepper, tomatoes, oven-roasted beets, crispy baked chickpeas, grilled corn, grilled asparagus or sliced avocado.
• When cutting your steak, slice against the grain. With “grain” I mean the long muscle fibers within the steak that are parallel to each other. If you cut your steak in the direction of these muscle fibers, the steak might be too tough.