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Steak salad feast turns broiled sirloin into a full dinner: juicy steak slices over chilled romaine with tomatoes, olives, mushrooms, and a scatter of almonds and sunflower seeds. Crumbled blue cheese adds sharp, creamy contrast against the smoky meat. A balsamic-lemon dressing with coconut aminos ties the whole plate together in twenty-five minutes.
Pro Tips
- Broil the steak just 3-5 minutes per side and let it cool before slicing. Cooling firms the meat so it cuts into clean, bite-size pieces instead of shredding.
- Chill the plates before assembling. This salad is meant to be cold and crisp — warm plates wilt the romaine fast.
- Crumbled blue cheese is the flavor anchor here. For the strict paleo version, omit it and add extra olives for that salty punch.
- Whisk the dressing separately and drizzle it over the finished plates rather than tossing everything ahead — it keeps the greens crisp and the seeds crunchy.
Frequently Asked Questions
What cut of steak works best for this salad?
Sirloin is the recipe's choice — it broils quickly, stays tender, and slices neatly into salad-sized pieces.
Can I grill the steak instead of broiling?
Absolutely. Grilled steak adds a smoky char that plays beautifully against the fresh vegetables and sharp blue cheese.
Is this steak salad paleo?
With the blue cheese omitted it is entirely paleo — steak, greens, vegetables, seeds, and a balsamic-lemon dressing with coconut aminos.
How many servings does this recipe make?
Six generous plates — perfect for a summer dinner party or a week of hearty lunch salads.
Recipe Card
Ingredients
Method
- 1. Broil the steak for 3 to 5 minutes per side.
- Cool, and then slice into bite-size pieces.
- 2.
- Arrange the tomatoes, lettuce, olives, and mushrooms on chilled plates.
- 3.
- Top the salad with roasted sunflower seeds, blue cheese, almonds, and steak slices.
- 4.
- Stir together the remaining ingredients in a small bowl, then drizzle over the salad.
