Servings: 4 meals
Calories: 479kcal
Ingredients
- 1 lb. flank steak
- 1 tbsp. Paleo Powder AIP Seasoning blend divided
- 1 large head romaine lettuce
- 1 can artichoke hearts rinsed and drained
- 2 large roasted red peppers cut into strips
- ½ lb. cherry tomatoes halved
- ¼ cup olive oil
- 3 tbsp. balsamic vinegar
- 2 medium sweet potatoes peeled and cubed
- 1 tbsp. avocado oil
- Handful fresh basil
- Salt and pepper to taste
Instructions
- Place a seasoned cast iron grill pan in the oven as it preheats to 375 F.
- Sprinkle 2 teaspoons of the Paleo Powder AIP Seasoning blend on the flank steak. Set aside.
- Toss the cubed sweet potatoes in avocado oil and sprinkle with salt and pepper. Arrange them on a parchment covered rimmed sheet pan and roast for about 20-25 minutes, or until they’re golden.
- Once the grill pan is hot, transfer to the stovetop over medium heat and spray it with avocado oil. Add the steak and grill it for 2 minutes on each side, and then transfer the pan back to the oven.
- Cook time will vary based on the thickness of the steak, but remove it when your meat thermometer reads about 140 degrees Fahrenheit. Let the steak rest for 10 minutes prior to slicing it thinly.
- To make the dressing, combine the olive oil, balsamic vinegar, and remaining Paleo Powder spice. In a large bowl, combine the artichoke hearts, roasted red pepper, tomatoes, and lettuce. Add the sliced steak and toss the salad with the vinaigrette. Top with some of the roasted sweet potatoes and garnish with fresh chopped basil. Portion the salad into 4 meal prep containers and store in the fridge until you're ready to eat it.
Nutrition
Calories: 479kcal | Carbohydrates: 31g | Protein: 28g | Fat: 27g | Fiber: 8g
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