Paleo Steak Salad with Creamy Garlic Vinaigrette

• Gluten free
• Paleo

• Meat

  • 1/2 lb Sirloin steak

• Produce

  • 1 Avocado, pitted and sliced
  • 1/4 cup Cherry tomatoes, red
  • 1/4 Cherry tomatoes, yellow
  • 1 Garlic clove, small to medium
  • 4 cups Greens - we used romaine lettuce

• Refrigerated

  • 2 Eggs, hard

• Condiments

  • 2 tbsp Paleo mayo

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Avocado oil or olive oil
  • 2 tbsp White wine vinegar

Found on paleonewbie.com

Ingredients

• 1/2 lb sirloin steak, (grilled or pan-seared first, then sliced)
• 4 cups greens – we used Romaine lettuce
• 1/4 cup red cherry tomatoes
• 1/4 yellow cherry tomatoes
• 2 hard-boiled eggs, peeled and sliced
• 1 avocado, pitted and sliced
• 3 Tbsp of avocado oil or olive oil
• 2 Tbsp white wine vinegar
• 2 Tbsp paleo mayo
• 1 small to medium garlic clove, pressed
• Salt and pepper to taste

Directions

• Pat dry and season steak with your favorite prepackaged seasoning, or sprinkle liberally with salt and pepper. Cook on well-oiled grill or in a cast iron pan (along with 1 Tbsp of oil) over medium-high heat about 5 minutes per side for medium rare steak. Remove from heat, place on plate and tent with aluminum foil for 10-15 minutes before slicing crosswise into thin strips.
• Arrange salad ingredients on plates as desired, or place in large bowl and toss
• Add dressing ingredients to a small bowl and whisk until combined. Pour over salad as desired.