Ingredients
Scale
Steak Salad
- 10–12 ounces sirloin steak, sliced
- 5 1/2 cups lettuce of choice
- 1 small avocado, sliced
- 1 small red onion, sliced
- 1/2 small jicama (peeled and cut into matchsticks, 1/2 cup)
- 2 large boiled eggs, chopped
Red Wine Vinaigrette
- 1/4 cup red wine vinegar
- 1/2 cup light olive oil
- 1 garlic clove
- 1-(3″ dia, 1/4″ thick) slice red bell pepper
- Salt/pepper to taste ( I used 1/2 tsp salt and 1/4 tsp pepper)
- 1 1/2 tsp Dijon mustard
- 1/2 tsp oregano
- 2 tbsp chopped shallots
- 1 tbsp Lemon juice
Instructions
- Heat a grill pan or grill on medium/high heat. Add the tomatoes and onions and grill until tender. Around 3 minutes or so.
- Start building the salad by adding the greens evenly to a platter.
- Next, add the sliced sirloin, sliced avocado, jicama, chopped boiled eggs and the grilled onions/tomatoes.
- Sprinkle a little salt and pepper over the entire platter.
- Serve with the Red Wine Vinaigrette and enjoy.
Red Wine Vinaigrette
- Add all of the ingredients to a blender and blend on medium/high speed until combined. Around 20-30 seconds.
- Add to a mason jar. Will store with a lid for a week in the fridge. Before serving give it a good shake.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salads/Entrees
- Cuisine: Keto/Paleo/Whole30
Keywords: Steak Salad, Red Wine Vinaigrette. Whole30 Recipes, Keto Recipes, Paleo Recipes, Salad Recipes