Name: Paleo Steak Salad with Coconut Pan-Fried Peaches
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 3 handfuls of baby kale, washed; 2 peaches (white or yellow), slice off 2 large slices and dice the rest; 1 6-8oz filet mignon beef steaks (or other steaks), sliced in half to make 2 thinner steaks; ghee or coconut oil for cooking (use coconut oil for AIP); salt and pepper, to taste (omit pepper for AIP); olive oil and balsamic vinegar for dressing

Ingredients

3 handfuls of baby kale, washed
2 peaches (white or yellow), slice off 2 large slices and dice the rest
1 6-8oz filet mignon beef steaks (or other steaks), sliced in half to make 2 thinner steaks
ghee or coconut oil for cooking (use coconut oil for AIP)
salt and pepper, to taste (omit pepper for AIP)
olive oil and balsamic vinegar for dressing

Instructions

Grill or pan-fry the thin steaks and the peach pieces (use ghee or coconut oil if pan-frying).
Toss the kale with the cooked diced peach along with salt, pepper, olive oil, and balsamic vinegar to taste.
Place the steaks on a bed of the kale salad and decorate with the larger peach piece.

Nutrition

Serving Size: 1 steak with salald