This grilled steak salad stuffed avocado recipe makes for a great summer dinner or party dish. Top it with a tangy lemon tahini sauce. It's paleo, Whole30, gluten free and dairy free.

Grilling season is in full swing so with your BBQ fired up, let's make this healthy recipe of a paleo grilled steak salad stuffed avocado with lemon tahini.

I will confess that I have an outdoor BBQ, but it doesn't see as much action as it probably should.

Seeing as I can grill any day of the year in sunny Los Angeles, I really should be using it much more than I do.

I'm always in the kitchen and everything is in arm's reach - spices, pots, pans, oven, stove and fridge full of ingredients. To stray that far from all of this to prepare a meal doesn't always make a lot of sense to me.

If I'm entertaining, I do like the grill - especially if I'm entertaining men. I don't want to push any stereotypes, but the men I know do love to grill.

That said, I have many female friends who also know they're way around the grill. And people often like to help at parties, so the grill is a great place to put people to work, and keep me in the kitchen!

So I usually slip my friends the meat, like my Asian grilled tri tip, or even veggies that I like to throw on the grill like this and this recipe. 

I stay in the kitchen and finish the sides, but of course I'll visit my grillers with wine for nourishment.

Anyone entertain like this?

This grilled steak salad stuffed avocado combines a little indoors with a little outdoors and is topped with a tangy lemon tahini sauce.

You can grill the steak and avocado outside while cooking some kale inside, though you could really do all 3 in either place. 

Cook this paleo recipe however it's easiest for you.

You can eat it for lunch, dinner or serve it at your next party!

Grilled Steak Salad Stuffed Avocado with Lemon Tahini Sauce
{Paleo, Whole30, Gluten Free, Dairy Free}

Makes 4 boats

Ingredients

• 3/4 pound of steak

• 2 large avocados, pitted and cut in half

• 1 small bunch of dino kale, stems removed (use the stems in this recipe), chopped

• 1 small onion, diced

• 2-1/2 tablespoons olive oil

• 1 lemon

• 3 tablespoons tahini

• 1 garlic clove

• 3 tablespoons water

• Salt and pepper to taste

Instructions

1. Turn the grill on to medium high.

2. Season the steak with one tablespoon olive oil, salt and pepper and allow to sit at room temperature while you prep the remaining ingredients.

3. Place one tablespoon olive oil in a large skillet. Once warm, add the onion and cook until translucent. Then add the kale. Season with salt and pepper. Cover the pot and turn the heat to medium-low and allow the kale to steam, stirring from time to time.

4. Turn the grill down to medium and add the steak. Cook for about 2-3 minutes each side or until desired temperature is reached.

5. Meanwhile, slice the avocados in half, removing the pit. Take a spoon and make a larger cut around so you have room for the stuffing. Chop and save the removed avocado to throw in the salad later. Place 1/2 tablespoon of olive oil and a squeeze of lemon over each avocado half. Combine in the cavity and on the sides with your hand. Add the avocados to the grill, cut side down. Allow to cook for about 2 minutes or until you have grill marks on the outside. Remove the steak and avocado from the grill when cooked through.

6. Place the juice of the lemon (about 2 tablespoons), tahini, garlic and water in a mini-processor and blend until mixed. Season with salt and pepper

7. After the steak has rested, chop it into pieces and combine it with the kale and leftover avocado. Stuff each avocado half with the kale steak salad and top with the lemon tahini dressing. Enjoy!

Other Recipes for the Grill