David Kenney from Caveman Chefs shows us how to make a Gourmet Paleo Grass-fed Steak Salad.
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Gourmet Paleo Grass-fed Steak Salad
Roasted Shallot Vinaigrette
2 Med Shallot
1/4 cup Sherry vinegar
2 tsp Dijon Mustard
1 T Fresh Oregano
1 Cup Olive Oil
Preheat oven to 350* toss shallots with 1 tsp oil and a pinch of salt, wrap in foil, bake for 40minutes until soft. Place all ingredients with exception to the oil in a blender or food processor until smooth. Slowly incorporate oil. Serve warm or cold.
Serves Size 4
For the Salad
12 oz Grass-fed Sirloin Steak
Pinch Sea Salt
Pinch Fresh cracked pepper
12 oz Healthy Roots Farms Arugula
2 Organic Beef Steak Tomatoes Rough Chop
2 Organic Red Bell pepper roasted
4 Slices Red Onion
Preheat your broiler or grill. Place the peppers on a broiler pan or directly on the grill grates. Cool until charred on the outside. Turning throughout for even roasting. Carefully remove peppers and place in a small paper bag for 10-15 minutes or until cool enough to handle. While waiting for peppers to cool, salt and pepper Grass-fed steak an place on grill. Cook for 3-4 minutes per side or until desired done ness is reached. Remove from grill an let rest for 5-7 minutes. Peel off charred skin from peppers remove seeds, and julienne. Arrange Arugula, chopped tomato, fire roasted peppers and onion on platter, finish with roasted shallot vinaigrette.