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
- 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
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!
- 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.