Print Recipe

summer steak salad

A light steak salad perfect for summer using paleo and whole30 compliant ingredients.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main
Cuisine: Paleo
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 chipped 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 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!