Bold, hearty, and full of nourishment — this High-Protein Steak & Veggie Salad is where flavor meets fitness. Perfectly seared steak slices rest on a bed of crisp vegetables, dressed with a zesty, protein-rich vinaigrette. It’s a complete meal that satisfies both the craving for comfort and the commitment to health.

Ingredients (Serves 2–3)

For the Steak:

  • 250–300 g sirloin or flank steak
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon lemon juice or balsamic vinegar

For the Salad:

  • 2 cups mixed greens (lettuce, spinach, or arugula)
  • ½ cup cherry tomatoes, halved
  • ½ cucumber, thinly sliced
  • ½ cup bell peppers, sliced
  • ¼ cup red onion, thinly sliced
  • ¼ cup cooked chickpeas or black beans (optional, for added protein)

For the Dressing:

  • 3 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice or apple cider vinegar
  • 1 teaspoon honey or maple syrup
  • Salt and black pepper, to taste

Method

Step 1: Prepare the Steak

Pat the steak dry with paper towels. Rub it evenly with olive oil, garlic powder, paprika, salt, pepper, and a splash of lemon juice or vinegar. Let it marinate for 10–15 minutes to absorb the flavors.

Step 2: Sear the Steak

Heat a grill pan or skillet over medium-high heat. Sear the steak for about 3–4 minutes on each side for medium doneness (adjust based on thickness). Once cooked, let the steak rest for 5 minutes to retain its juices before slicing it thinly across the grain.

Step 3: Assemble the Salad Base

In a large mixing bowl, add the greens, tomatoes, cucumber, bell peppers, onion, and chickpeas. Toss gently to mix the colors and textures evenly.

Step 4: Prepare the Dressing

In a small jar or bowl, whisk together olive oil, Dijon mustard, lemon juice, and honey. Season with salt and pepper to taste. The mustard adds a creamy tang, while honey balances the acidity beautifully.

Step 5: Combine and Serve

Arrange the salad base on a serving platter. Lay the sliced steak neatly on top. Drizzle the dressing over the salad and toss lightly, or serve with dressing on the side for a restaurant-style presentation.

Serving Suggestion

Serve this salad slightly warm — the heat from the steak wilts the greens just enough to bring out their aroma. It’s perfect as a post-workout meal, weekday lunch, or dinner entrée. Pair it with sparkling water infused with lime or a light red wine for a gourmet touch.

Chef’s Tips

  • Perfect sear: Don’t move the steak while searing — this ensures a rich crust and deep flavor.
  • Lean choice: Opt for flank or sirloin to keep it high in protein but low in fat.
  • Extra texture: Add roasted sweet potatoes or quinoa for more substance.
  • Meal prep tip: Keep the dressing separate and add just before serving to maintain freshness.
  • Upgrade: Sprinkle feta, pumpkin seeds, or sliced avocado for added richness and nutrients.
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