Checking the ingredient list, everything here is naturally Paleo-friendly already—no dairy, grains, or legumes hiding in the mix, so there's nothing to work around. A well-seared strip steak, rubbed with turmeric and ginger and given a hard sear in a cast iron skillet, brings deep, smoky flavor to a crisp bed of romaine, cucumber, Kalamata olives, and quartered artichoke hearts. The bright lemon-oregano dressing, sharpened with a touch of apple cider vinegar and fresh garlic, ties the whole plate together without leaning on anything processed. Thinly sliced red onion and a scatter of fresh parsley keep things fresh and herby, while the rested steak gets sliced against the grain for maximum tenderness. This one comes together fast enough for a weeknight but feels composed enough for company, and it's a genuinely solid pick if you're building out a Paleo meal rotation. Serve it with lemon wedges on the side for an extra pop of acidity right before you dig in.
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Pat the steak completely dry with paper towels. In a small bowl, combine 3/4 tsp of the salt, the turmeric, and the ginger. Rub the spice mixture evenly over both sides of the steak.
Heat 1 tbsp olive oil in a cast iron skillet over medium-high heat until the oil shimmers and just begins to smoke. Add the steak and sear undisturbed for 4–5 minutes, until a deep brown crust forms on the underside and the steak releases easily from the pan.
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