Steak Taco Salad {Paleo, Whole30}

This steak taco salad is perfect for summer grilling and packed with all the good stuff! Thinly sliced marinated flank steak with greens, avocado, tomatoes, peppers, onions, plantain chips and a tangy, zesty cilantro ranch dressing. It’s Whole30 compliant, paleo, gluten free and dairy free.

It’s officially summer and I’m on a big summer salad kick!  But I don’t settle for just any boring salad – in fact I really can’t stand boring salads.  And I know I’m not alone here!

I (we) need meaty, flavor-packed salads that are actually hearty meals with lots of fresh ingredients!

I figured for Father’s Day today, a big grilled steak taco salad would be perfect!  We have marinated flank steak with avocados, tomatoes onions and peppers, plantain chips, and a zesty cilantro ranch dressing.

What You Need to Make This Steak Taco Salad

Simple, fresh ingredients!  Here’s what you’ll need to prepare the salad:

• flank steak
• Sea salt and freshly ground pepper
• garlic powder
• onion powder
• taco seasoning (I used Primal Palate)
• coconut aminos (soy sauce equivalent)
• lime juice
• avocado oil
• homemade mayo, or purchased paleo mayo
• plain unsweetened almond milk 
• cilantro
• mixed greens
• cherry tomatoes
• bell pepper
• avocado
• Plantain chips – homemade or store bought (store bought aren’t whole30 compliant)
• onion
• jalapeno pepper

How to Make the Steak for This Steak Taco Salad

Sprinkle the steak on both sides with salt and pepper and place it in a shallow dish. 

In a bowl, whisk together the remaining 6 steak ingredients and pour over the steak, flipping it to evenly coat.  Cover and refrigerator for at least 30 minutes to marinate.  You can prepare all your other ingredients while the steak marinates.

Once you’re ready to grill the steak, heat your grill to high heat and brush with oil. 

Shake off the excess marinade and grill the steak for 5-7 minutes per side or until desired doneness is achieved.  This will depend on your preference and the thickness of the steak.  Remove the steak to a plate and allow to rest while you assemble the salad.

After resting 5-10 minutes, place the steak on a cutting board and with a sharp knife, thinly slice against the grain of the steak.

How to Make Whole30 Cilantro Ranch Dressing

The base of the ranch dressing is homemade mayo and unsweetened almond milk.  You can also use avocado oil mayo like Primal Kitchen, Chosen Foods or Sir Kensingtons.

The dressing is then flavored with spices and lime juice plus lots of fresh cilantro.

Once you have all your ingredients, simply whisk together all the ingredients and place in the refrigerator until ready to use.  You can make it the day of serving or a day ahead of time.  Leftovers can be stored in the refrigerator for up to 4 days.

Toppings for This Whole30 Steak Taco Salad

On a serving platter or in a salad bowl, layer the greens, tomatoes, peppers, sliced avocados, plantain chips, onion, and jalapeno (if using). 

Keep in mind that if you’re following the Whole30, it’s essential that you make your own plantain chips!  You can use my recipe for super easy fast plantain chips every time.  Arrange the thinly sliced steak on top of the salad.   

Drizzle all over with the cilantro ranch dressing and serve the salad right away.  I know you’re going to love this one!

Steak Taco Salad {Paleo, Whole30}

Steak Taco Salad {Paleo, Whole30}

This steak taco salad is perfect for summer grilling and packed with all the good stuff! Thinly sliced marinated flank steak with greens, avocado, tomatoes, peppers, onions, plantain chips and a tangy, zesty cilantro ranch dressing. It’s Whole30 compliant, paleo, gluten free and dairy free.

Author: Michele Rosen

Prep Time: 30 minutes

Cook Time: 12 minutes

Servings: 6 servings

Print this Recipe

Did you make this recipe?

Leave a review

5 from 7 votes

Ingredients

Steak:

• 1 1/4 lbs flank steak
• Sea salt and freshly ground pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 2 tsp taco seasoning I used Primal Palate
• 1 Tbsp coconut aminos
• 1 tbsp lime juice
• 2 tablespoons avocado oil

Cilantro ranch:

• 1/2 cup homemade mayo or purchased paleo mayo
• 3 Tbsp plain unsweetened almond milk
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 3 Tbsp cilantro minced
• 2 tsp fresh lime juice
• Sea salt and black pepper to taste

Salad:

• 6 cups mixed greens roughly chopped
• 1 cup cherry tomatoes halved
• 1 medium bell pepper thinly sliced
• 1 medium avocado sliced
• Plantain chips homemade or store bought (store bought are not whole30 compliant)
• 1/2 small onion thinly sliced
• 1 jalapeno pepper thinly sliced (optional)
• Extra cilantro for garnish

Instructions

1. Sprinkle the steak on both sides with salt and pepper and place in a shallow dish. In a bowl, whisk together the remaining 6 steak ingredients and pour over the steak, flipping it to evenly coat. Cover and refrigerator for at least 30 minutes.
2. Meanwhile, in a separate bowl, whisk together all ingredients for the dressing and place in the refrigerator until ready to use.
3. Once ready to grill the steak, heat your grill to high heat and brush with oil. Shake off excess marinade and grill the steak for 5-7 minutes per side or until desired doneness is achieved. Remove steak to a plate and allow to rest while you assemble the salad.
4. On a serving platter, layer the greens, tomatoes, peppers, sliced avocados, plantain chips, onion, and jalapeno (if using). Thinly slice the steak against the grain and arrange on top of the salad. Drizzle all over with the cilantro ranch dressing and serve right away. Enjoy!

Nutrition

Calories: 380kcal

Carbohydrates: 9g

Protein: 22g

Fat: 29g

Saturated Fat: 6g

Cholesterol: 65mg

Sodium: 255mg

Potassium: 663mg

Fiber: 3g

Sugar: 3g

Vitamin A: 1297IU

Vitamin C: 48mg

Calcium: 43mg

Iron: 2mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

Shop Products and Ingredients:

Want More Paleo and Whole30 Salad Recipes?  Try One of These!

Salmon BLT Salad with Chive Ranch Dressing

Crispy Buffalo Chicken Salad with Cilantro Ranch

Crispy Chicken Salad with “honey” Mustard

Caramelized Onion Chicken Kale Salad with Hot Bacon Dressing

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!