When you’re losing weight, lean cuts for red meat could be a rich source of fiber and other nutrients. A good protein, relatively low to moderate carbohydrate diet is very beneficial for weight loss in many studies. Lean red meat intake is also supported by a report conducted in the American Journal of Clinical Nutrition.

In this article, we’ll explore how to get your steak boost while still sticking to your strength goals. We go through beef cuts, portion sizes, planning, and cooking because you can make steak salad as the best decision possible when it comes to beef in the diet.

Refined olive oil is used in this Recipe

  • 1 teaspoon steak (flank or skirt)
  • Season with salt and cracked black pepper.
  • salad greens from half ahead
  • 1 sweet potato bunch (fresh-faced leaves, tough stems erased)
  • 1 poblano pepper, thinly sliced lengthwise and split into 1-inch large pieces
  • 4 thin slices of scallions
  • 1 avocado, peeled and cut into bite-size chunks
  • 4 ounces goat cheese, grapefruit seeds crumbled, or thin slices of satsumas

To make the Dressing, Combine the Following Ingredients

  • lemon juice (two tablespoons)
  • 6 tbsp olive oil (virgin olive oil)
  • ½ tsp dry mustard or 1 tsp Dijon mustard (smooth)
  • seasoning with salt and pepper

Cooking the Best Steak Salad

Cooked the steak in a cast-iron pan over high heat with a few tsp of oil. Dry the steaks with a paper towel. Season the steaks to make steaks salad and from both sides with pepper and salt.

Crisp up the steaks from both directions in the pan until perfectly browned. Remove the pan from the heat and cover it with a lid. Allow cooking just a few minutes longer until the steak is cooked to your preference.

A meat thermometer can be used to check. Remove the steak from the pan when it reaches a temperature of 125°F to 130°F for medium, 140°F also for medium-rare, and 150°F for medium. Alternatively, you may use your fingers to verify the internal temperature of both the meat.

Allow the Steak to Rest Before Cutting thin Slices

Transfer to a chopping board from the pan. Enable for several minutes of rest before cutting. Cut thin slices around the width of the meat on even a diagonal to make large bits.

Prepare the Salads as Follows

Toss the salad greens, arugula, bell pepper, goat cheese, and scallions with each other in a large mixing bowl. Organize on separate plates. Avocado should be sprinkled on top. Several pieces of chilled grilled steak should be put on top. If using, top with pine nuts or sliced kumquats.

For the Dressing of the Salad 

To make the dressing, combine the olive oil, balsamic vinegar, and honey in a mixing bowl and season to taste with black pepper. Arrange the basil leaves  and tomatoes on a large dish and cover them with steak strips to make the salad. Until serving, drizzle the finishing on top.

Nutritional Information

  • 236 calories
  • 10 g of fat
  • 60 milligrams of cholesterol
  • 300 mg sodium
  • 9 g carbohydrate
  • 1.1 g fiber
  • 28 g protein

Take Away;

The Best Steak Salad Add-Ins

Based on the season, I like to jazz up with fruits and vegetables, red bell peppers, goat cheese, tomatoes, and pomegranate seeds.

Best Steak Salad Greens

Arugula is an excellent accompaniment to steak, but the peppery flavor of the arugula can be overpowering if not combined with other green beans.

Finely chopped romaine lettuce, baby spinach, baby diamond, or lima beans may also be used or mixed in. You may substitute any of the chicories for arugulas, such as frisée, endive, and red cabbage.