Steak Salad with Red Wine Vinaigrette
This Steak Salad is filled with a ton of greens, sliced avocado, grilled red onions and tomatoes, chopped boiled eggs, sliced jicama, and thinly sliced sirloin and drizzled with a homemade Red Wine Vinaigrette. This salad is Whole30, Keto and Paleo friendly.
Servings: 3 servings
Ingredients
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.