The Perfect Paleo-Approved Homemade Salsa
I love mixing and matching different ingredients to make my own homemade paleo-friendly dips, sauces, and salsas. If you’ve never tried steak that’s been topped with the right kind of salsa, you’ve definitely been missing out. Once you try out this recipe you’ll see exactly what I’m talking about as this cucumber salsa is unbelievably good. It’s simple to make as well, only requiring four ingredients: cucumber, fresh dill, apple cider vinegar, and olive oil.
Cucumber has tons of wide-reaching health benefits. It’s great for your skin, it’s a natural headache remedy, it’s full of vitamins, minerals, and antioxidants and it even helps you stay hydrated thanks to its water content. (1) The fresh dill is chopped up and added in with the cucumber slices to provide additional flavoring and even more health benefits. Herbs and spices have been studied extensively and they have been shown to play an important role in preventing the development of certain cancers. (2)
Olive oil and apple cider vinegar round out the salsa. Olive oil has a moderate amount of monounsaturated fatty acids which help to protect your heart and cardiovascular system, reducing your risk of disease. (3) Meanwhile, the apple cider vinegar helps to lower your blood pressure, support weight loss, and lower cholesterol. (4) It all adds up to a terrific homemade salsa that’s not only unbelievably tasty, but incredibly good for you as well. After grilling your steak, top it with half of your salsa mixture that you’ve prepared and you’re all set to enjoy a satisfying meal that’s both high in protein and full of all the great health benefits described above.
How Do You Like Your Steak?
Cooking your steak at specific internal temperatures is key to preventing your protein from turning into a hockey puck. Salmonella, Escheria-coli (E-coli), and Listeria monocytogenes are just a few examples of food-borne illnesses that you could prevent just by cooking your food properly. We recommend a good digital thermometer and a temperature guide such as the one shown below:
- Rare – 125-130°F
- Medium Rare – 135-140°F
- Medium – 140-145°F
- Medium Well – 145-150°F
- Well Done – 155-165°F
This is one tasty way to enjoy a good steak. It contains plenty of protein and saturated animal fats (which aren’t as bad for you as you may think!) along with the added benefit of heart-healthy omega-3 monounsaturated fats from the olive oil. The apple cider vinegar content makes it easier to digest the beef and provides plenty of benefits for you as well. All in all, this is one of the more simple and straightforward paleo meals to prepare. And that’s exactly what’s so great about it; it’s nothing fancy but it gets the job done.
P.S. – If you’re concerned about eating beef because of the saturated fat content, check out this article that goes over why beef (and more specifically, grass-fed beef) is actually a great addition to a paleo diet.
P.P.S. – After reading through that article, you might be looking for some more great paleo recipes that use beef. We’ve got you covered. Check out a few of these awesome paleo-friendly beef recipes:
- 1 ½ pound cucumber, peeled and cut into 1⁄6" pieces
- 1/3 cup apple cider vinegar
- 2 tbsp chopped dill
- ¼ cup olive oil
- 1 ½ pound flank steak
- salt, black pepper to taste
- In a bowl place the cucumber, apple cider vinegar, dill, and 2 tbsp olive oil and toss to combine.
- Season to taste with salt and pepper and set aside.
- Pound the steak lightly with meat mallet to about 1⁄2" thick.
- Season generously with salt and black pepper and brush with remaining olive oil.
- Preheat a cast-iron grill pan over high heat.
- Grill the steak 2-3 minutes per side.
- Transfer to a cutting board and let rest for 10 minutes.
- Slice thinly and arrange on a platter.
- Top with half of salsa and serve.
- Serve the remaining salsa alongside.
More Good Flank Steak Recipes
1. Flank Steak with Tomato Salsa
Flank Steak with Tomato Salsa
A simple, fresh tomato salsa tastes excellent with steak. The tomato salsa should be prepared at least one hour in advance and chilled in the refrigerator, in order to let the flavors properly combine.
1 lb. flank steak
1 tbsp butter
For the tomato salsa:
1/2 cup finely chopped red onion
2 cups cherry tomatoes, halved
3 tbsp white wine vinegar, divided
1 tsp celery salt
1/4 cup extra virgin olive oil
2 tbsp fresh flat-leaf parsley, chopped
Salt and freshly ground black pepper, to taste
1. Mix the red onion and 2 tablespoons of white wine vinegar together in a large bowl. Let sit for 10 minutes.
2. Add the tomatoes, remaining tablespoon of white wine vinegar, and the rest of the salad ingredients to the bowl and stir. Season with salt and pepper to taste. Cover and chill in the refrigerator for at least one hour before serving.
3. To cook the steak, heat butter in a cast iron skillet on medium-high heat. Season the steak with salt and pepper and place in the pan. Cook on both sides until nicely browned, about 4-5 minutes per side. Remove from pan and let rest for 5 minutes before cutting into strips.
4. Divide steak evenly between two plates, and top generously with tomato salsa to serve.
2. Shallot Flank Steak Marinade
This flank steak marinade adds a sweet piquancy to the final flavor of your flank steak, and is so unbelievably addictive. White pepper add a slightly sharp taste, which blends well with the lemon and thyme. The longer that the beef marinates, the more flavor it will absorb. The result is a delicious, tender flank steak.
3 shallots, minced
1/3 cup extra virgin olive oil
Juice of 1 lemon
2 tbsp fresh thyme
1/2 tsp white pepper
Salt to taste
1. In a small bowl, stir together the shallots, olive oil, lemon, thyme, and white pepper. Generously season the steak with salt and place it in a shallow dish. Pour the marinade over the steak, cover, and refrigerate for 2 to 4 hours.