When it’s sunny and hot out, all I want to do is play yard games and swim in the lake. The last thing I want to do when I get home from work is to be indoors in a hot kitchen. This Paleo Grilled Steak Nicoise Salad is almost completely cooked on the grill, making prep and clean up a breeze. Which means I can spend more time outside beating my boyfriend at badminton and bocce ball!
The dressing for this salad uses fresh tarragon and is phenomenal when paired with the sweeter white balsamic vinegar. If you don’t have a tarragon plant (I’m in love with mine!), or can’t find tarragon at the store this dressing is also delicious with fresh oregano, basil or thyme.
- 8 cups of fresh mixed greens
- 1/2 small red onion diced
- 1 pint grape or cherry tomatoes (halved longitudinally)
- 1 cup castelvetrano olives (pitted)
- 1 can artichokes in water (quartered)
For the Grill
- 2 – thin-cut Sirloin Tip steaks
- 2 baby zucchini or 1 medium zucchini (halved longitudinally)
- 6-8 large cremini mushrooms (cleaned and stemmed)
- 2-3 large beets (scrubbed and cut into pieces)
- 1/2 bunch of fresh dill (roughly chopped)
- 4 cloves of garlic (minced) – divided
- 2 Tbsp Olive Oil – divided
- Sea Salt
- Coarse black pepper
- 4 sprigs of fresh tarragon (or other herb of choice)
- 2 cloves of garlic (peeled and minced)
- 1 Tbsp dijon mustard (or 1 tsp dried mustard powder)
- 1/4 cup white balsalmic vinegar
- 3/4 cup olive oil
- Salt and Pepper to taste
- Start your grill, either gas or charcoal. You want medium heat (~350-375°) to roast the beets and then sear the steak.
- In a piece of aluminum foil drizzle a tablespoon of olive oil. Place beet pieces, half of the minced garlic, chopped dill, salt and pepper. Seal foil into a packet and place on grill. The beets will take 20-30 minutes to cook, longer than any of the ingredients, so I sometimes put these on the grill while it is heating up.
- In a bowl toss remaining tablespoon of olive oil, remaining minced garlic, salt and pepper with the mushrooms and zucchini pieces to coat.
- Season the steaks with salt and pepper.
- Once beets have cooked ~10 minutes on the grill, move off the direct heat to a cooler part of the grill to finish cooking.
- Put steaks on the hottest part of the grill and let them sear for 3-4 minutes before flipping over to sear another 3-4 minutes. For medium rare steaks you want to take the steaks off the grill when the internal temperature
is 135°F and let rest on a reserved cutting board for atleast 5 minutes to bring the temperature to 140°F (perfect!).
- While the steaks are resting, put the mushrooms and zucchini on the grill. Grill each side 2-3 minutes then remove from heat. Remove the beet foil packet and let rest.
- Whisk to
gether garlic, mustard, salt, pepper, tarragon and vinegar in a small bowl. Continue to whisk while slowly adding the olive oil.
Whisk until combined.
- Slice the steak and chop the mushrooms and zucchini into bite sized pieces.
- Serve steak, zucchini and mushrooms with the mixed greens, onions, artichokes, olives, beets, tomatoes on a plate. Drizzle with dressing and enjoy! This dish lends itself to a warmed baguette and/or crumbled feta cheese.
This recipe is not your traditional Nicoise salad. It lacks tuna, egg and green beans. I substituted the steak for tuna, mushrooms for eggs, and zucchini for green beans. I love this dish because there are so many potential variations, depending on what is seasonally available! Some of my favorite combinations include salmon-aspargus-corn, or chicken-kalamata-spinach. The possibilities are endless!
Looking for more delicious paleo salads? Here’s 20+ Delicious and Healthy Summer Salad Recipes!!
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