All the summer vibes are settling in! You know....grilling, hanging out on patios, soaking up the sunshine and breeze. This Paleo and Whole30 grilled steak salad is full of fresh, seasonal summer produce and a tasty green dressing to drizzle over everything!
Set your steak on a large plate or platter. Combine the steak seasonings together in a small bowl. Pour the seasonings all over the steak on both sides, massaging it in with your hands. Set aside.
To prepare the sauce, add all of the sauce ingredients to a food processor and process to a smooth consistency. Taste and season with any additional salt and pepper as desired. If the sauce it too thick, add water, 1 tbsp at a time, and process until it reaches your desired consistency. Refrigerate while you prepare the rest of the meal.
Get your grill going and chop the onion and tomatoes as noted.
Once the grill is good and hot, add the steak, onions (green and red) tomatoes and bok choy to the grill. Grill for 3-4 minutes and flip everything. Grill for another 3-4 minutes, or until the steak and veggies are done to your liking. Watch the veggies carefully and flip frequently to prevent burning. The tomatoes will cook and get mushy quickly so just give them a quick sear on each side.
Remove and allow the steak to rest while you assemble the salad. Start with a bed of leafy greens and add on the onions, tomatoes and bok choy. Slice avocados and add them to the salad.
Slice the steak into strips against the grain. Add the steak on top of the salad and then drizzle the sauce over everything. Serve and enjoy.