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Steak and tomatoes are the perfect combination, though perfection only grows with the addition of steamed asparagus or grilled sweet potatoes.

Total time

45 minutes


  • 2 lbs flank steak
  • 2 tsp paprika
  • ½ tsp cayenne pepper
  • avocado oil for brushing
  • salt and pepper to taste
  • 2 lbs cherry tomatoes (halved)
  • ½ red onion (finely chopped)
  • ½ cup green olives (sliced)
  • 1 cup celery hearts (chopped)
  • 3 tbsp rice wine vinegar
  • 2 tbsp horseradish
  • ½ tsp celery seeds
  • ¼ cup olive oil
  • salt and pepper to taste


  1. Allow steak to come to room temperature prior to cooking. In a small bowl combine paprika, cayenne pepper, salt and pepper. Rub the spice mixture all over the steak and marinate for 20 minutes. Bring the grill to medium heat. Using the avocado oil, brush the grill rack to prevent meat from sticking. Place steak on the grill and allow it to cook for about 5 minutes each side, depending on thickness and desired doneness. Let rest for 10 minutes before slicing across the grain. For tomato salad: In a large bowl combine tomatoes, onion, olives and celery. In a separate bowl combine the vinegar, horseradish, celery seeds and olive oil. Mix well and season to taste. Pour the dressing over vegetables and mix until everything is well coated. Chill salad until ready to serve.
  2. View the recipe instructions at Paleo Leap | Paleo diet Recipes & Tips

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