Paleo Skirt Steak and Walnut Pear Salad

By Lindsay Rabicoff • February 21, 2015

If you’re like me, you are always looking for healthy recipes that are quick and easy. More often than not I’ll pick up a paleo cookbook and realize every recipe requires hours of preparation, dicing, and stewing. This week I tried out a recipe that was healthy, fantastic, and best part – it took about 20 minutes to prepare from start to finish


  • 5 cups mixed spring greens
  • 3 very ripe Bosc pears
  • 2 tbsp finely chopped chives
  • 6 tbsp unsalted Kerrygold butter (or other grassfed butter)
  • 3/4 cup dried cherries (halved)
  • 3/4 cup raw walnuts (chopped)
  • 4 tbsp cherry or berry flavored vinegar (i.e. raspberry)
  • 2 tsp Dijon mustard
  • 1/2 cup extra-virgin olive oil
  • 2 lb skirt steak
  • Sea salt
  • Black pepper


  1. Slice all the pears into thin slices (about 1/4 inch thick or thinner).
  2. Toss all of the pears, chopped cherries, and walnuts, with all of the mixed greens.
  3. Preheat skillet to high heat.
  4. Sprinkle the steak with 3/4 teaspoon of sea salt and black pepper to taste.
  5. Cut the skirt steak into 6 approximately even pieces.
  6. Cook each of the skirt steak pieces for approximately 3-5 minutes on each side, depending on thickness and desired doneness.
  7. Remove from skillet and let rest for 5 minutes.
  8. While the steak is resting pour the olive oil, cherry or berry vinegar, and Dijon mustard into a plastic food container or mason jar and shake vigorously to combine the ingredients. This is the vinaigrette to serve with your salad.
  9. Combine the butter, 1/4 teaspoon of salt, and chives, by mashing and stirring the ingredients together.
  10. Slice the steak against the grain into 1/2 thick pieces and top with the butter combination.
  11. Serve the steak, salad, and dressing together – and enjoy!