Paleo Friendly Ranch Steak Salad


Paleo Friendly Ranch Steak Salad

Chef Tom uses a light, tasty and healthy dressing to toss on this steak salad that is eaten cold. Makes a really fabulous meal or buffet item for parties. Serves approx. 6 to 8.

I love cilantro in recipes because it is a natural chelator of toxins and heavy metals.  We use it a lot.





  • 3 lb. piece of flank steak (we use grass fed from here)
  • 1 lb. of large green peppers
  • 1 lb. red peppers
  • 1 lb. yellow peppers
  • 1 medium red onion
  • 1 bunch cilantro/ chopped
  • 4 oz. olive oil
  • 2 oz. lemon (preferably fresh)
  • 1 tsp. ground cumin
  • 1 tsp. paprika
  • 1 tsp. dark chili powder
  • 1 1/2 oz. chopped garlic
  • 1 1/2 oz. Frank’s red hot or tobacco (we use red hot)
  • 2 oz. fresh jalapeno pepper, diced
  • 1/2 oz. kosher salt/Celtic/Himalayan pink
  • 1/2 oz. of ground black pepper


  1. Grill meat until at an internal temperature of 135 degrees by thermometer is reached. When cooled, slice in 1/8″ thick pieces. Set aside.
  2. Julienne all peppers and the red onion. Comb altogether and set aside. Chop cilantro and add to pepper and onions.
  3. Now combine all other ingredients (except steak and peppers) in large bowl.  Once combined and whisked you can then add your steak and peppers and remix all ingredients.



Serving suggestion:

Looking for a good organic wine to go with your meal?  I love this one!   cono sur organic wine, preservative free