This dish epitomizes a perfect paleo meal. A delicious piece of grass-fed beef on top of a pile of nutrient dense vegetables. This plate is almost too beautiful to eat. Mix it up by adding your own favorites for a complete and well-balanced lunch or dinner.



  • 1 lb prime rib steak (grass-fed)
  • 1 tbsp extra virgin olive oil
  • Pink or sea salt and pepper (to taste)
  • 4 cups lettuce (variety, organic)
  • 2 cups arugula (organic)
  • 1 english cucumber, sliced (organic)
  • 1 cup grape tomatoes, sliced (organic)
  • 8 snap peas
  • Colorful carrots, sliced thin (organic)
  • ¼ red onion, sliced (organic)
  • 1 avocado, cubed and sliced

Mustard Dijon Vinaigrette:

  • 1 clove garlic, chopped
  • 1 lemon, juiced
  • 2 tbsp Dijon mustard
  • ¼ cup apple cider vinegar
  • ½ cup extra virgin olive oil
  • ½ tsp pink or sea salt
  • ¼ tsp cracked pepper
  • ¼ tsp dried parsley


Season meat with salt and pepper. Heat skillet over medium heat then add oil. Once oil is hot, sear beef about 7-8 minutes on each side for medium rare. Spoon oil over the top as is cooks. Remove from skillet and let rest for 5 minutes. Layer the salad with the different lettuce, and all the toppings. Cut steak into slices then place directly on top of greens. In a blender, blend dressing ingredients together then pour over salad.