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Steak Salad with Dijon Balsamic Dressing - Packed with protein, veggies, and a flavorful Dijon Balsamic Dressing, this Steak Salad is healthy, quick, and incredibly delicious!

Steak Salad with Dijon Balsamic Dressing

Katerina | Diethood
Packed with protein, veggies & a flavorful Dijon Balsamic Dressing, this Steak Salad is healthy & incredibly delicious! A perfect keto lunch or dinner idea!
Servings : 2 servings
Prep Time 30 mins
Cook Time 15 mins
Resting Time for Steak 10 mins
Total Time 45 mins

Ingredients
  

FOR THE DIJON BALSAMIC DRESSING AND MARINADE
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon lemon juice
  • 1/2 tablespoon dijon mustard
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • salt and fresh ground pepper, to taste
FOR THE STEAK
  • 2 (4-ounces each) top sirloin steaks
  • 2 tablespoons butter
  • 1 clove garlic, smashed
FOR THE SALAD
  • 6 cups packed torn romaine lettuce or mixed baby greens
  • 1/2 cup thinly sliced red onions
  • 1 whole avocado, thinly sliced
  • 2 cups halved cherry tomatoes
  • 1 whole cucumber, washed, dried, and cut into cubes
  • 1/2 cup crumbled feta cheese you can also use blue cheese or goat cheese

Instructions
 

FOR THE SALAD DRESSING/MARINADE
  • Combine all the ingredients for the salad dressing in a mixing bowl; whisk until thoroughly combined.
  • Measure out 1/4 cup of the marinade and pour it into a ziploc bag. Set the rest of the salad dressing aside.
FOR THE STEAKS
  • Take the steaks and place them inside the ziploc bag with the marinade; close the bag, rub the marinade all around the steaks, and place in the fridge for at least 20 minutes.
  • Take steaks out of the ziploc bag and let sit at room temperature for 10 minutes.
  • Add 2 tablespoons butter and smashed garlic cloves to a cast iron skillet and melt over medium-high heat.
  • Add steaks to skillet and cook until brown and cooked to desired doneness, about 3 to 4 minutes per each side for medium-rare. 
  • Remove steaks from skillet, set aside and keep covered.
FOR THE SALAD
  • Arrange torn romaine lettuce, halved cherry tomatoes, cubed cucumbers, thinly sliced red onions, and a sliced avocado in a large salad bowl.
  • Slice the steaks against the grain, into about 1/4 inch thick slices.
  • Arrange sliced steaks over salad.
  • Pour remaining dressing over salad.
  • Sprinkle with cheese and serve.

Notes

WW FREESTYLE SMART POINTS: 24

Nutrition

Calories: 625 kcal | Carbohydrates: 17 g | Protein: 32 g | Fat: 48 g | Saturated Fat: 11 g | Cholesterol: 94 mg | Sodium: 458 mg | Potassium: 1105 mg | Fiber: 4 g | Sugar: 10 g | Vitamin A: 13170 IU | Vitamin C: 40.6 mg | Calcium: 294 mg | Iron: 5.3 mg | Net Carbs: 13 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: American
Keyword: healthy salad recipe, high protein salad, protein salad recipe, steak salad recipe