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Grilled beef adds bold, savory flavor to this hearty summer salad.
Photo by Heidi Murphy
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Create seasonal meals, learn how to raise your own animals, and start living a healthy, sustainable and balanced life with “The Homegrown Paleo Cookbook” by Diana Rodgers.
Cover courtesy Victory Belt Publishing
Serves 6 SERVINGS
- 2 pounds flank steak
- Sea salt and ground black pepper
- 2 peaches, sliced into wedges (not peeled)
- Juice of 2 limes
- 1/4 cup fish sauce
- 1 jalapeño pepper, minced
- 1 tablespoon honey
- 3 cloves garlic, minced
- 1/2 cup minced fresh cilantro leaves
- 10 cups chopped mixed lettuce, such as romaine and red leaf
- 1 cup chopped fresh mint leaves
- 1 cup chopped fresh basil leaves
- 1 cucumber, peeled, seeded, and sliced
- 2/3 cup roasted, unsalted cashews
- 2 shallots, sliced thin
- Bring the steak to room temperature and season on both sides with salt and pepper.
- Heat a grill to medium-high heat. Grill the steak for 10 to 15 minutes or until medium-rare, flipping it two-thirds of the way through the cooking process.
- When the steak is almost done, grill the peaches for about 2 minutes a side. Watch them carefully, as they can burn easily if the grill is too hot.
- Set the finished steak and peaches on separate plates while you make the dressing.
- Make the dressing: Combine the lime juice, fish sauce, jalapeño, honey, garlic, and cilantro in a large bowl.
- After the steak has rested for at least 5 minutes, cut it in half down the middle (with the grain), then slice the meat crosswise and at an angle into ¼-inch-thick strips. Place the strips in the bowl with the dressing.
- To arrange the salad, place the lettuce, mint, basil, and cucumber on a large serving tray.
- Remove the steak from the dressing and pour about half of the dressing over the salad fixings.
- Top with the sliced steak and peaches and sprinkle with the cashews and shallots.
Whole30 Omit the honey. Nut-free Omit the cashews. Egg-free Yes AIP Omit the black pepper, jalapeño, and cashews.
More from Homegrown Paleo• Primal Spring Turnip, Beet and Carrot Gratin Recipe • Grilled Eggplant Recipe with Indian-Spiced Beef
This excerpt has been reprinted with permission from The Homegrown Paleo Cookbook by Diana Rodgers and published by Victory Belt Publishing, 2015. Purchase this book form our store: Homegrown Paleo.