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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.