Grilled steak and peach salad with kale and ginger-basil dressing
Paleo, Gluten-Free, Lean & Clean, Dairy-Free, Soy-Free
25 – 35 Minutes
Grilled peach slices add surprising sweetness to our paleo and gluten-free steak salad—and charring them doesn’t even require an outdoor grill.
In your bag
- 1 lemon
- Fresh ginger
- Peeled fresh garlic
- Fresh basil
- 1 teaspoon honey (optional)
- Two 6-ounce top sirloin steaks
- 1 red onion
- 1 peach
- 2 or 3 red radishes
- 3 tablespoons roasted hazelnuts
- ¼ pound baby kale
Peaches have a high water content, so they need plenty of heat to char without turning mealy. Give the pan a minute to preheat before adding the peach halves—or cook them on the hottest part of your outdoor grill.
Make It Leaner: You can reduce the calories by 70 and the fat by 7 grams per serving by using half the hazelnuts and omitting the oil in the dressing. The flavors of the peach, basil, and ginger are so vibrant and intense that you won’t miss the oil.
Protein: 41g (82% DV), Fiber: 6g (24% DV), Total Fat: 38g (58% DV), Monounsaturated Fat: 21g, Polyunsaturated Fat: 2.5g, Saturated Fat: 11g (55% DV), Cholesterol: 130mg (43% DV), Sodium: 370mg (15% DV), Carbohydrates: 22g (7% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts