25+ Flavorful Holiday Paleo Steak Recipes to Elevate Your Festive Table

The holiday season is the perfect time to bring loved ones together over a delicious and nourishing meal.

If you’re following a paleo lifestyle, the challenge lies in creating festive dishes that honor both tradition and your dietary goals.

Fortunately, paleo steak recipes are a show-stopping solution that combines wholesome ingredients with bold flavors.

From tender cuts of steak topped with vibrant sauces to creative pairings with paleo-friendly sides, these recipes celebrate the richness and elegance of steak while keeping them entirely paleo.

Whether you’re hosting a dinner party or looking to elevate your holiday meal, our curated collection of 25+ holiday paleo steak recipes has something for everyone.

These recipes promise to impress your guests and keep your celebrations nutritious and indulgent.

Dive into this ultimate roundup of recipes to discover new ways to serve steak that are both festive and health-conscious.

Prepare to wow your guests with these mouthwatering dishes that perfectly blend simplicity, flavor, and holiday cheer!

25+ Flavorful Holiday Paleo Steak Recipes to Elevate Your Festive Table

Holiday meals should be as special as the memories you create around them, and these 25+ holiday paleo steak recipes ensure your table is both impressive and inclusive.

With recipes that range from elegant herb-crusted steaks to flavorful pairings with paleo sides like roasted vegetables or cauliflower rice, this collection caters to every taste and occasion.

By using clean, wholesome ingredients, these recipes not only celebrate the paleo lifestyle but also elevate your holiday dining experience.

Whether you’re preparing a cozy family dinner or hosting a grand festive feast, these recipes promise to be the star of the table.

Bring the joy of cooking and the spirit of the holidays into your kitchen with these irresistible paleo steak recipes.

Holiday Herb-Crusted Paleo Steak

This herb-crusted paleo steak recipe is perfect for the holiday season. Infused with fragrant rosemary, thyme, and garlic, it offers a rich flavor that enhances the natural taste of the steak. Paired with a zesty balsamic reduction, this dish feels luxurious yet is simple to prepare, making it an ideal choice for holiday dinners or special occasions.

Ingredients:

• 2 ribeye steaks (about 1-inch thick)
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 3 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup balsamic vinegar

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix the rosemary, thyme, minced garlic, olive oil, salt, and pepper.
3. Rub the herb mixture evenly over both sides of the steaks.
4. Heat a skillet over medium-high heat. Add the steaks and sear each side for 2-3 minutes until browned.
5. Transfer the skillet to the preheated oven and roast the steaks for about 5-7 minutes for medium-rare, or longer for your desired doneness.
6. Meanwhile, in a small saucepan, heat the balsamic vinegar over medium heat and simmer until it thickens into a syrupy consistency (about 3-4 minutes).
7. Remove the steaks from the oven and let them rest for a few minutes before serving.
8. Drizzle the balsamic reduction over the steaks before serving.

The herb-crusted paleo steak offers a harmonious blend of earthy herbs and rich beef, while the balsamic reduction adds a touch of sweetness and acidity. This recipe is a showstopper for holiday meals, bringing gourmet flavor to your dinner table with minimal effort.

Garlic Butter Paleo Steak with Roasted Vegetables

This paleo-friendly garlic butter steak recipe brings together the savory richness of grass-fed beef with the creamy decadence of homemade garlic butter. Paired with roasted root vegetables like sweet potatoes, carrots, and Brussels sprouts, this dish is not only satisfying but also nutrient-dense and ideal for a festive holiday meal.

Ingredients:

• 2 grass-fed steaks (sirloin or filet mignon)
• 2 tbsp ghee or clarified butter
• 4 cloves garlic, minced
• 1 tsp fresh parsley, chopped
• Salt and pepper to taste
• 1 large sweet potato, cubed
• 2 carrots, sliced
• 1 cup Brussels sprouts, halved
• 1 tbsp olive oil

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Toss the cubed sweet potato, carrots, and Brussels sprouts with olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast for 25-30 minutes, or until tender and golden brown.
3. While the vegetables roast, heat a skillet over medium-high heat. Season the steaks with salt and pepper.
4. Add 1 tablespoon of ghee or clarified butter to the skillet and cook the steaks for about 4-5 minutes on each side for medium-rare, or longer for your preferred doneness.
5. During the last minute of cooking, add the minced garlic to the skillet, allowing it to cook in the butter and infuse the steaks with flavor.
6. Remove the steaks from the skillet and let them rest.
7. Top the steaks with the remaining tablespoon of ghee, fresh parsley, and any garlic bits from the pan.
8. Serve the steaks alongside the roasted vegetables.

This recipe pairs tender steaks with the perfect complement of caramelized roasted vegetables. The rich garlic butter enhances the flavor profile, making this paleo steak a hearty and indulgent holiday meal that’s both nourishing and festive.

Paleo Steak with Cranberry-Orange Sauce

Celebrate the season with a bold and zesty paleo steak recipe, featuring a tangy cranberry-orange sauce. This dish combines the natural sweetness of cranberries with the citrusy notes of orange, perfectly complementing the savory richness of the steak. It’s a great way to bring a festive and refreshing twist to your holiday dinner table.

Ingredients:

• 2 flank steaks
• Salt and pepper to taste
• 1 cup fresh cranberries
• 1/4 cup freshly squeezed orange juice
• 1 tbsp orange zest
• 1 tbsp honey (optional)
• 1 tbsp olive oil

Instructions:

1. Preheat your grill or skillet over medium-high heat.
2. Season the flank steaks with salt and pepper, then drizzle with olive oil.
3. Cook the steaks for about 5-6 minutes per side for medium-rare, or adjust the time based on your desired doneness.
4. While the steaks are cooking, combine the cranberries, orange juice, orange zest, and honey (if using) in a saucepan over medium heat. Bring to a simmer and cook for 8-10 minutes, or until the cranberries burst and the sauce thickens.
5. Once the steaks are cooked, let them rest for a few minutes before slicing them thinly against the grain.
6. Drizzle the cranberry-orange sauce over the sliced steaks and serve.

The cranberry-orange sauce adds a festive pop of color and flavor, creating a delicious balance of sweetness and acidity that pairs beautifully with the savory steak. This paleo recipe is a perfect holiday dinner option, offering a fresh take on traditional holiday flavors while remaining aligned with paleo principles.

Paleo Steak with Garlic-Mushroom Sauce

This paleo steak recipe is a hearty and delicious option for holiday meals, featuring a rich and savory garlic-mushroom sauce that enhances the steak’s natural flavors. The earthy mushrooms and garlic, cooked in ghee, create a flavorful sauce that perfectly complements the juicy, tender steak. This dish is simple to prepare but feels luxurious, making it a great choice for any special occasion.

Ingredients:

• 2 boneless ribeye steaks
• Salt and pepper to taste
• 2 tbsp ghee or clarified butter
• 3 cloves garlic, minced
• 1 cup mushrooms (such as cremini or shiitake), sliced
• 1/4 cup beef broth (ensure it’s paleo-friendly)
• 1 tsp fresh thyme, chopped

Instructions:

1. Season the ribeye steaks generously with salt and pepper on both sides.
2. Heat 1 tablespoon of ghee in a skillet over medium-high heat. Once hot, add the steaks and cook for about 4-5 minutes per side, or until your desired doneness is achieved. Remove the steaks from the skillet and let them rest.
3. In the same skillet, add the remaining tablespoon of ghee. Add the minced garlic and sauté for about 1 minute until fragrant.
4. Add the sliced mushrooms and cook for about 5 minutes, stirring occasionally, until the mushrooms release their moisture and become tender.
5. Pour in the beef broth and thyme, stirring to combine. Let the sauce simmer for another 2-3 minutes until it thickens slightly.
6. Serve the steaks topped with the garlic-mushroom sauce.

The garlic-mushroom sauce brings an extra layer of richness and umami to the steak, making each bite even more indulgent. Paired with a juicy ribeye, this dish is a showstopper that will satisfy and impress your guests during any holiday gathering.

Citrus Herb Paleo Steak with Avocado Salsa

Brighten up your holiday steak dinner with this citrus herb paleo steak recipe. The zesty citrus marinade infuses the steak with fresh flavors, while the creamy avocado salsa adds a cool contrast to the savory meat. This dish is not only refreshing and vibrant but also packed with healthy fats, making it a great addition to any paleo celebration.

Ingredients:

• 2 flank steaks
• 1/4 cup fresh orange juice
• 2 tbsp lime juice
• 2 tbsp olive oil
• 1 tsp fresh cilantro, chopped
• Salt and pepper to taste
• 1 avocado, diced
• 1/4 red onion, finely chopped
• 1 tbsp fresh cilantro, chopped (for salsa)
• 1 tbsp lime juice (for salsa)

Instructions:

1. In a bowl, whisk together the orange juice, lime juice, olive oil, fresh cilantro, salt, and pepper.
2. Place the flank steaks in a shallow dish or resealable bag and pour the citrus marinade over them. Let the steaks marinate in the fridge for at least 30 minutes, or up to 2 hours for more flavor.
3. Preheat your grill or skillet over medium-high heat. Grill the steaks for about 4-5 minutes per side for medium-rare, or adjust the cooking time to your preferred level of doneness.
4. While the steaks cook, prepare the avocado salsa by combining the diced avocado, red onion, cilantro, and lime juice in a bowl. Gently toss to combine and season with salt to taste.
5. Let the steaks rest for a few minutes before slicing them thinly against the grain.
6. Serve the sliced steak topped with the fresh avocado salsa.

The citrus marinade gives the steak a bright, refreshing flavor, while the creamy avocado salsa adds a layer of smoothness and texture. This recipe is perfect for a holiday meal, offering a fresh and unique take on the traditional steak dinner.

Paleo Steak with Pomegranate-Balsamic Glaze

This paleo steak recipe offers a festive twist on the classic steak with a pomegranate-balsamic glaze that’s both sweet and tangy. The pomegranate adds a burst of color and freshness, while the balsamic vinegar balances out the sweetness with a rich, deep flavor. This recipe is ideal for the holiday season, bringing a sophisticated touch to your dinner table.

Ingredients:

• 2 New York strip steaks
• Salt and pepper to taste
• 1/2 cup pomegranate juice
• 2 tbsp balsamic vinegar
• 1 tbsp honey (optional)
• 1 tbsp olive oil
• 1/4 cup pomegranate seeds (for garnish)

Instructions:

1. Season the New York strip steaks with salt and pepper on both sides.
2. Heat the olive oil in a skillet over medium-high heat. Add the steaks and cook for about 4-5 minutes per side for medium-rare, or adjust the time to your desired doneness. Remove the steaks and let them rest.
3. In the same skillet, add the pomegranate juice, balsamic vinegar, and honey (if using). Stir to combine and bring to a simmer over medium heat.
4. Let the sauce simmer for 5-6 minutes, or until it thickens and reduces to a glaze-like consistency.
5. Slice the steaks and drizzle the pomegranate-balsamic glaze over the top. Garnish with fresh pomegranate seeds for an added burst of color and flavor.

This dish is a stunning way to celebrate the holidays with a blend of sweet and savory flavors. The pomegranate-balsamic glaze perfectly complements the steak, creating a dish that feels both festive and indulgent. It’s a great way to elevate any holiday gathering, with its vibrant color and unique taste profile.

Paleo Steak with Rosemary and Lemon Butter

This paleo steak recipe features a fragrant rosemary and lemon butter sauce that beautifully complements the natural flavors of the steak. The zesty lemon adds a burst of brightness, while the rosemary brings an aromatic touch. This dish is perfect for a holiday celebration, offering a fresh yet indulgent flavor profile.

Ingredients:

• 2 filet mignon steaks
• Salt and pepper to taste
• 2 tbsp ghee or clarified butter
• 2 sprigs fresh rosemary
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• 1/4 cup fresh parsley, chopped

Instructions:

1. Season the filet mignon steaks with salt and pepper on both sides.
2. Heat 1 tablespoon of ghee or clarified butter in a skillet over medium-high heat. Once hot, add the steaks and sear for about 4-5 minutes per side, or until your desired doneness is achieved. Remove the steaks and let them rest.
3. In the same skillet, add the remaining tablespoon of ghee. Add the rosemary sprigs and cook for about 1 minute until fragrant.
4. Stir in the lemon zest, lemon juice, and chopped parsley, allowing the butter to melt and combine with the flavors. Simmer for another 2 minutes, then remove from heat.
5. Drizzle the rosemary-lemon butter over the rested steaks and serve immediately.

The rosemary and lemon butter sauce infuses the steak with fresh, vibrant flavors that elevate its natural taste. This recipe is a perfect choice for holiday dinners, offering a light yet indulgent touch that pairs beautifully with a variety of sides.

Paleo Steak with Sweet Potato Mash and Spinach

This paleo steak recipe pairs juicy, tender steak with creamy sweet potato mash and sautéed spinach, creating a well-rounded and nourishing holiday meal. The sweetness of the potatoes complements the savory steak, while the spinach provides a rich, earthy contrast. It’s a complete, nutrient-packed dish that’s perfect for a festive, wholesome dinner.

Ingredients:

• 2 T-bone steaks
• Salt and pepper to taste
• 2 medium sweet potatoes, peeled and cubed
• 2 tbsp coconut milk
• 1 tbsp ghee or clarified butter
• 1 clove garlic, minced
• 4 cups fresh spinach
• 1 tbsp olive oil

Instructions:

1. Boil the sweet potatoes in salted water for 10-15 minutes until tender. Drain and mash with coconut milk, ghee, salt, and pepper until smooth and creamy.
2. Season the T-bone steaks with salt and pepper. Heat a skillet over medium-high heat and cook the steaks for 4-5 minutes per side, or until your preferred doneness is reached. Remove and let rest.
3. While the steaks rest, heat olive oil in another skillet over medium heat. Add the minced garlic and cook for 1 minute, then add the spinach and sauté until wilted (about 2-3 minutes). Season with salt and pepper.
4. Plate the steaks alongside a generous portion of sweet potato mash and sautéed spinach.

This hearty dish offers a satisfying combination of textures and flavors. The creamy sweet potatoes, vibrant spinach, and tender steak make for a well-balanced and indulgent paleo meal that’s perfect for celebrating the holidays with a focus on wholesome, nourishing ingredients.

Paleo Steak with Maple and Dijon Glaze

This paleo steak recipe is all about a sweet-savory balance. The maple syrup and Dijon mustard glaze brings an irresistible tanginess and sweetness that pairs perfectly with the rich, juicy steak. The combination of flavors is bold and festive, making this dish an excellent option for a holiday dinner.

Ingredients:

• 2 sirloin steaks
• Salt and pepper to taste
• 2 tbsp maple syrup
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tbsp ghee or clarified butter
• 1/4 tsp fresh thyme, chopped

Instructions:

1. Season the sirloin steaks with salt and pepper. Heat the ghee in a skillet over medium-high heat, then cook the steaks for about 4-5 minutes per side, or until your preferred doneness is reached. Remove from the skillet and let rest.
2. In the same skillet, add the maple syrup, Dijon mustard, and apple cider vinegar. Stir to combine and simmer for 3-4 minutes until the glaze thickens slightly.
3. Add the chopped thyme and mix well.
4. Drizzle the maple-Dijon glaze over the rested steaks and serve immediately.

The maple and Dijon glaze adds a unique depth of flavor to the steak, creating a perfect balance of sweetness and tang. This dish is an excellent choice for the holidays, offering a touch of sophistication while staying true to paleo principles.

Paleo Steak with Chimichurri Sauce

Chimichurri sauce, with its fresh herbs, garlic, and tangy vinegar, is the perfect complement to a juicy steak, adding a burst of flavor and color. This paleo steak recipe is vibrant and packed with bold tastes, making it a fantastic choice for any holiday meal. The chimichurri sauce is easy to prepare and adds an incredible fresh contrast to the rich meat.

Ingredients:

• 2 flank steaks
• Salt and pepper to taste
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 2 tbsp red wine vinegar
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• 1 tbsp lemon juice

Instructions:

1. Season the flank steaks with salt and pepper. Heat a skillet or grill over medium-high heat, then cook the steaks for about 4-5 minutes per side for medium-rare, or adjust the time for your desired doneness. Remove from heat and let rest.
2. In a small bowl, combine the parsley, cilantro, red wine vinegar, olive oil, garlic, oregano, red pepper flakes (if using), and lemon juice. Stir until well combined.
3. Slice the rested steaks against the grain and top with the chimichurri sauce.

The chimichurri sauce brings a fresh, herbaceous flavor to the rich steak, making it an incredibly flavorful and vibrant dish. This paleo recipe is perfect for any holiday gathering, offering a lively and exciting option for your guests.

Paleo Steak with Balsamic and Roasted Garlic Reduction

This paleo steak recipe features a rich balsamic vinegar and roasted garlic reduction that adds deep, savory flavors to the tender steak. The sweetness of the balsamic vinegar complements the savory garlic, creating a perfect glaze that enhances the natural taste of the meat. It’s a luxurious dish ideal for a special holiday dinner.

Ingredients:

• 2 ribeye steaks
• Salt and pepper to taste
• 1 head garlic
• 1/4 cup balsamic vinegar
• 1 tbsp honey (optional)
• 2 tbsp olive oil

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the top off the garlic head, drizzle with olive oil, and wrap it in foil. Roast for 30-35 minutes until the garlic is soft and golden.
2. Season the ribeye steaks with salt and pepper. Heat a skillet over medium-high heat and cook the steaks for 4-5 minutes per side, or until your desired doneness is reached. Remove and let rest.
3. In the same skillet, add the balsamic vinegar and honey (if using), scraping up any browned bits left from the steak. Stir in the roasted garlic, squeezing the softened cloves from their skins into the sauce. Simmer for 3-4 minutes until the sauce thickens slightly.
4. Drizzle the balsamic and roasted garlic reduction over the rested steaks.

The rich, sweet balsamic vinegar and savory roasted garlic bring out the best in the steak, creating a truly indulgent dish. This recipe is perfect for holiday dinners, providing a balance of flavors that feel both comforting and sophisticated.

Paleo Steak with Cauliflower and Caramelized Onions

This paleo steak recipe features a hearty serving of creamy cauliflower puree and sweet caramelized onions, creating a perfect balance of textures and flavors. The creamy cauliflower provides a smooth contrast to the juicy steak, while the caramelized onions add a touch of sweetness that enhances the savory richness of the meat. It’s a comforting and well-rounded dish, ideal for a cozy holiday meal.

Ingredients:

• 2 strip steaks
• Salt and pepper to taste
• 1 medium cauliflower, cut into florets
• 1/2 cup coconut milk
• 2 tbsp ghee or clarified butter
• 2 large onions, sliced thinly
• 1 tbsp olive oil
• 1 tsp fresh thyme, chopped

Instructions:

1. Season the strip steaks with salt and pepper. Heat a skillet over medium-high heat and cook the steaks for about 4-5 minutes per side, or until your desired doneness is achieved. Remove and let rest.
2. While the steaks cook, steam the cauliflower florets until tender, about 10 minutes. Drain and mash with coconut milk, ghee, salt, and pepper until smooth and creamy.
3. In a separate pan, heat the olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until the onions are soft and golden brown, about 15-20 minutes.
4. Stir in the thyme and cook for an additional 2-3 minutes.
5. Serve the steaks over a bed of cauliflower puree, topped with the caramelized onions.

This dish offers a beautiful contrast of flavors and textures, with the creamy cauliflower puree providing a soothing base for the rich steak, while the caramelized onions add sweetness and depth. It’s a great choice for a festive holiday meal, offering comfort and elegance in every bite.

Paleo Steak with Avocado and Tomato Salsa

This paleo steak recipe is a refreshing twist on a traditional holiday steak. Topped with a fresh avocado and tomato salsa, it offers a delightful contrast to the rich, savory flavor of the steak. The salsa adds a burst of freshness and vibrancy, making it a great option for a light yet indulgent meal.

Ingredients:

• 2 New York strip steaks
• Salt and pepper to taste
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1 tbsp olive oil

Instructions:

1. Season the New York strip steaks with salt and pepper. Heat a skillet over medium-high heat and cook the steaks for 4-5 minutes per side, or until your preferred doneness is reached. Remove the steaks and let them rest.
2. While the steaks are resting, prepare the salsa by combining the diced avocado, cherry tomatoes, red onion, cilantro, lime juice, and olive oil in a bowl. Stir gently to combine, ensuring the avocado doesn’t get mashed.
3. Slice the rested steaks against the grain and top with the avocado and tomato salsa.

The freshness of the avocado and tomatoes brightens up the rich steak, making it a perfect choice for a holiday meal that feels light yet indulgent. This dish is not only vibrant in flavor but also visually striking, making it an excellent option for festive occasions.

Paleo Steak with Pesto and Roasted Veggies

This paleo steak recipe is complemented by a vibrant basil pesto and a medley of roasted vegetables, creating a hearty yet fresh dish. The rich, herbaceous pesto enhances the flavor of the steak, while the roasted vegetables provide a comforting base. It’s a perfect balance of indulgence and freshness, ideal for a festive holiday meal.

Ingredients:

• 2 sirloin steaks
• Salt and pepper to taste
• 1 cup fresh basil
• 1/4 cup olive oil
• 2 tbsp pine nuts
• 2 tbsp nutritional yeast
• 1 clove garlic
• 2 cups mixed vegetables (zucchini, bell peppers, and carrots), cut into chunks
• 1 tbsp olive oil for roasting

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the mixed vegetables with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.
2. Season the sirloin steaks with salt and pepper. Heat a skillet over medium-high heat and cook the steaks for about 4-5 minutes per side, or until your preferred doneness is reached. Remove and let rest.
3. In a food processor, blend the basil, olive oil, pine nuts, nutritional yeast, and garlic until smooth to make the pesto.
4. Plate the steaks and top with a generous spoonful of pesto. Serve alongside the roasted vegetables.

The pesto adds a fresh, herbal note to the steak, while the roasted vegetables provide a hearty and satisfying side. This recipe is both light and satisfying, making it an excellent choice for a paleo holiday dinner.

Paleo Steak with Cauliflower Rice and Sautéed Mushrooms

This paleo steak recipe is paired with cauliflower rice and sautéed mushrooms, creating a low-carb yet filling meal that’s perfect for the holidays. The earthy flavors of the mushrooms and the light, fluffy cauliflower rice complement the rich steak, making this a comforting yet health-conscious holiday dish.

Ingredients:

• 2 ribeye steaks
• Salt and pepper to taste
• 1 medium cauliflower, grated or processed into rice-sized pieces
• 1 tbsp ghee or clarified butter
• 2 cups mushrooms, sliced
• 2 tbsp olive oil
• 1/4 cup fresh parsley, chopped

Instructions:

1. Season the ribeye steaks with salt and pepper. Heat a skillet over medium-high heat and cook the steaks for 4-5 minutes per side, or until your desired doneness is reached. Remove and let rest.
2. While the steaks are resting, heat the olive oil in a separate skillet over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes, or until golden and tender. Set aside.
3. In the same skillet, melt the ghee over medium heat and add the cauliflower rice. Stir-fry for about 5 minutes until tender and lightly golden. Season with salt and pepper to taste.
4. Plate the steaks alongside a serving of cauliflower rice and top with the sautéed mushrooms. Garnish with fresh parsley.

The cauliflower rice provides a light and fluffy base for the rich steak, while the sautéed mushrooms add an earthy depth of flavor. This dish is perfect for anyone looking for a comforting, paleo-friendly option that feels indulgent yet light, ideal for holiday meals.

Note: More recipes​ are coming soon!