Brazilian-Inspired Paleo Churrasco Salad Bowl with Cilantro Lime Vinaigrette

Allergens

None

Ingredients

• 1 lb (450g) grass
• fed beef sirloin, cut into thin strips
• 4 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 1/2 red onion, thinly sliced
• 1/2 cup black olives, pitted
• 1/4 cup fresh cilantro leaves Cilantro Lime Vinaigrette:
• 1/4 cup olive oil
• 2 tablespoons lime juice
• 1/4 cup fresh cilantro leaves, chopped
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper

Instructions

1. Preheat a grill or grill pan to medium high heat. Season the beef strips with salt and pepper. Grill for 3 4 minutes per side, or until desired doneness is reached. Set aside. In a large salad bowl, combine mixed greens, cherry tomatoes, avocado, red onion, black olives, and cilantro leaves. In a small jar or bowl, whisk together olive oil, lime juice, chopped cilantro, salt, and pepper to create the cilantro lime vinaigrette. Drizzle the vinaigrette over the salad and toss to combine. Top with grilled beef strips.

Chef’s Insight

For a spicy kick, add some sliced jalapeno peppers to the salad.

Notes

For best results, use high-quality, grass-fed beef and fresh ingredients.