Pair this salad with your favorite seafood dish, and you will have created an exquisite, Paleo-style surf and turf. The protein alone will have your muscles singing with glee.
SERVES 4
• 2 tablespoons extra virgin olive oil
• ½ teaspoon cayenne pepper
• ½ teaspoon ground cumin
• ½ teaspoon garlic powder
• 2 tablespoons dry red wine
• 1½ pounds flank steak, pounded with meat tenderizing tool
• 4 cups mixed green lettuces
• 2 tablespoons cold-pressed flaxseed oil
• 1 tablespoon freshly squeezed lime juice
• 1 small avocado, cut into 4 slices
• ½ cup pitted and chopped cherries
1. Combine olive oil, cayenne pepper, cumin, garlic powder, and red wine in a small jar and shake well. Place steak in large bowl and pour in oil mixture. Cover and refrigerate for a minimum of two hours. Remove from refrigerator thirty minutes before cooking.
2. Preheat oven to broil. Broil steak for twenty minutes, turning at the halfway point. Remove from oven and set aside.
3. Place lettuce in a large serving bowl. Combine flaxseed oil and lime juice in a small jar and shake well. Toss with lettuce. Slice steak into strips and arrange on top of salad. Add avocado slices and cherries.
