Serves 4
75 min
Avocado Salsa with Balsamic Steak Spinach Salad
Recipe GLPR64260e22e2b742
A vibrant, nutrient-dense plate featuring tender grilled steak marinated in balsamic vinegar, fresh baby spinach, and topped with a bright avocado salsa made from ripe avocados, red onion, jalapeño, cilantro, and lime juice. This restaurant-quality dish is compliant with Whole30, paleo, and gluten-free protocols.
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Ingredients
4 steaks beef steaks (4, 6-8 oz each)
1 cup balsamic vinegar
2 cups fresh baby spinach
2 ripe avocados
½ red onion, diced
¾ jalapeño, minced
2 tablespoons fresh cilantro, chopped
2 fresh limes
1 teaspoon sea salt
Directions
At least 1 hour before serving, place the beef steaks in a shallow dish and coat generously with balsamic vinegar, turning to coat both sides evenly. Cover and refrigerate, allowing the meat to marinate for at least 1 hour (or up to 4 hours for deeper flavor).
While the steaks marinate, prepare the avocado salsa. Finely dice the red onion, jalapeño, and cilantro, either by hand or using a food processor. Transfer these ingredients to a bowl.
Cut the avocados in half lengthwise, remove the pit, and scoop the flesh into the bowl with the onion mixture. Squeeze the juice from both limes over the mixture, sprinkle with sea salt, and gently fold together with a fork until combined but still chunky. Set aside until ready to plate.
When ready to serve, preheat a grill or broiler to high heat. Remove the steaks from the marinade and pat lightly with a paper towel. Grill or broil the steaks for 3–4 minutes per side for medium-rare, or adjust cooking time to reach an internal temperature of 145°F (measured with an instant-read thermometer at the thickest part without touching bone). Allow to rest for 2–3 minutes after cooking.
To plate, arrange approximately 1/2 cup of fresh baby spinach on each plate as a base. Place one cooked steak on top of the spinach, then generously top with the avocado salsa. Serve immediately.
