Craving steak, potatoes and a salad? Here’s a hearty one-dish paleo meal that combines all three!
This one’s all my hubby’s doing – an interesting twist for you hardcore meat and potato lovers out there. And I’ve got to say, it’s really tasty.
It’s loaded up with juicy steak (grilled or pan-seared), roasted sweet potato wedges, crispy bacon, red onions, salad greens, fresh avocado, and a lemon vinaigrette.
This one dispenses with the niceties of separate salad bowls or side dishes. All you need is one plate. One big plate.
The salad mix goes on the bottom. You pile the steak, potatoes, and onions on top. Garnish with bacon and avocado. And finally, drizzle on a tangy dressing – I suggest doubling my easy Lemon Vinaigrette recipe.
Then, just dig in…and keep going. I can tell you, hubby loved every bite.
Who’s hungry enough to try this monster of a meal?
Here’s the easy paleo recipe…
Hearty Paleo Steak & Potato Salad Recipe
- 2 Tbsp olive oil
- 1 clove garlic minced
- salt & pepper to taste
- 2 medium white sweet potatoes peeled and cut into wedges
- 1 1/2 lbs steak sirloin, top loin, porterhouse, rib-eye – whatever you like
- 1/3 cup red onion chopped
- 4-6 cups of pre-packaged greens we used a spinach/arugula mix
- 1/2 cup dressing* you can double this recipe: Lemon Vinaigrette
- 4 slices bacon pre-cooked and crumbled
- 1 avocado pitted and cubed
- Prepare your salad dressing and store in refrigerator; try my Lemon Vinaigrette – just double the recipe.
- Preheat oven to 450º F. Place raw sweet potato wedges in a mixing bowl. Add 2 tablespoons of olive oil and a clove of minced garlic. Season with salt and pepper, then toss well. Place wedges on a baking sheet and roast until slightly golden and tender – about 20 minutes.
- Grill or pan-sear your steak to desired doneness, let rest 5 minutes, then cut against the grain into thin strips.
- Start your plates with beds of salad mix, top with steak, potatoes and onions, sprinkle with avocado cubes and bacon, and finally drizzle with lemon vinaigrette
- Start with 1/4 of fresh lemon juice
- Slowly whisk in 3/8 cup of olive oil
- (Makes a little over 1/2 cup)