Serves 4
45 min
Balsamic Marinated Steak with Avocado Salsa and Spinach
Recipe GLPR4b1cb2268dd067
Tender steaks marinated in rich balsamic vinegar, grilled to a safe internal temperature and served over fresh baby spinach with a zesty avocado salsa made with lime, jalapeño, cilantro, and red onion. This protein-forward dish is gluten-free, dairy-free, and compliant with paleo and Whole30 guidelines.
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Ingredients
4 beef steaks (6 ounces each)
1 cup balsamic vinegar
1 teaspoon kosher salt, divided
2 ripe avocados
1/2 red onion, finely diced
1/2 to 1 jalapeño pepper, minced
2 limes, juiced
2 tablespoons fresh cilantro, chopped
2 cups fresh baby spinach
Directions
At least 1 hour before serving, place the steaks in a shallow dish or resealable bag and pour the balsamic vinegar over them, ensuring they are well coated. Refrigerate, turning the steaks occasionally.
While the steaks marinate, prepare the avocado salsa. In a medium bowl, combine the diced red onion, minced jalapeño, and fresh cilantro. Add the juice from both limes and mix well.
Cut the avocados in half, remove the pit, and scoop the flesh into the bowl with the other salsa ingredients. Using a fork, gently mash and fold the avocado into the salsa until it reaches your desired consistency—some small chunks are ideal. Season with a pinch of salt. Set aside.
When ready to cook, remove the steaks from the marinade and pat dry with paper towels. Season both sides lightly with the remaining salt.
Heat a grill or broiler to medium-high heat. Cook the steaks 3 to 5 minutes per side, or until they reach an internal temperature of 145°F when measured with a meat thermometer at the thickest point. This ensures food safety for beef cuts.
Remove the steaks from heat and let rest for 2 to 3 minutes.
To serve, arrange 1/2 cup of fresh spinach on each plate, top with one steak, and finish with a generous spoonful of avocado salsa.
