Photo: Rachel Johnson
Yield
Serves 4 (serving size: about 1 1/2 cups)

Steak-centric salads are a staple of the American gastropub menu. Unfortunately, the “salad” interpretation is a bit loose—the lettuce merely a bed for a Flinstone-sized protein serving, the butter-yellow croutons, tons of cheese, and creamy dressing blanketing all. We kept the chargrilled steak then topped it off with good-for-you avocado and a vinaigrette that complements the vegetables rather than disguise them. This changes not only make it healthier, but it keeps the whole dish paleo-friendly. A little meat goes a long way: just 12 ounces is plenty to serve 4.

How to Make It

Step 1

Heat a grill pan over medium-high. Combine salt, pepper, paprika, and garlic powder in a small bowl. Rub spice mixture evenly over steak. Add steak to pan; grill 5 minutes on each side for medium-rare or until desired degree of doneness. Place steak on a cutting board. Let stand 5 minutes. Cut across the grain into thin slices.

Step 2

Combine oil, vinegar, and mustard in a large bowl, stirring with a whisk. Add steak, arugula, and onion; toss to coat. Divide salad among 4 plates. Top evenly with avocado.