Steak Salad Recipe for a Healthy Dinner
If you’re looking for a fresh, protein-packed dinner idea that’s as nutritious as it is delicious, this steak salad recipe is a perfect choice. Combining tender steak slices, vibrant vegetables, and a tangy-sweet dressing, this salad is all about balance. Whether you’re serving it as a main course or a shareable dish, it’s guaranteed to satisfy without weighing you down.
Steak salad ingredients
For the Salad:
- ½ lb round steak (marinate for extra flavor—see below!)
- 2 cups arugula
- ½ cup peanuts
- 2 tbsp olive oil
- Zest and juice of ½ lime
- ½ red pepper, sliced
- 1 medium carrot, ribbon-sliced with a peeler
- 2 ½ cups (250g) Brussels sprouts, thinly sliced
- ½ cup pomegranate seeds
For the Dressing:
- 1 garlic clove, grated
- 1 tsp fresh ginger, grated
- 2 tbsp soy sauce
- 2 tbsp sweet chili sauce
How to make steak salad
1. Prepare peanuts
In a steak pan over medium heat, add peanuts and fry for 5-6 minutes, stirring regularly until golden. Stir in 1 tbsp olive oil, a pinch of salt, and lime zest. Transfer to a plate.
Alternatively you can toast the peanuts in the oven at 350°F (175°C) for about 10 minutes until golden and fragrant.
2. Prepare the steak
If you can, marinate the steak in soy sauce, lime juice, and garlic for at least 30 minutes before cooking (it will make the meat tender and more flavorful).
Heat 1 tbsp olive oil in the same pan over medium-high heat. Sear the steak for 2-3 minutes on each side for medium-rare (internal temperature of 130°F or 54°C). Let it rest for at least 5 minutes before slicing thinly to retain its juices.
3. Sauté the vegetables
Using the same pan, sauté the Brussels sprouts for 3 minutes until just tender (if you prefer a milder taste, you can blanch them in boiling water for 2-3 minutes before slicing). Add the carrot ribbons and red pepper slices, cooking for another 1-2 minutes. Stir occasionally to ensure even cooking without over-softening the vegetables.
4. Make the Dressing
In a small bowl, combine grated garlic and ginger with soy sauce and sweet chili sauce. Optionally, you can also whisk in Dijon mustard or add a pinch of honey to balance acidity if desired. Adjust the seasoning to taste.
5. Assemble the Salad
Start with a base of arugula on your serving dish. Add the sautéed veggies and arrange the thinly sliced steak on top. Sprinkle toasted peanuts and pomegranate seeds for a pop of color and crunch.
6. Serve and Enjoy
Drizzle the dressing generously over the salad just before serving. For extra freshness, garnish with chopped cilantro or mint. You can also add crispy shallots or croutons as toppings for extra crunch or crumble some feta or goat cheese for a creamy and salty kick. Serve immediately to keep the greens crisp.
And there you have it! This steak salad is a versatile, flavorful option that fits any dinner table. With its balance of savory steak, vibrant veggies, and a touch of sweetness from pomegranate seeds, it’s sure to become a favorite in your recipe rotation!
Steak Salad Recipe for a Healthy Dinner
Ingredients
For the salad:
- ½ lb round steak marinate for extra flavor—see below!
- 2 cups arugula
- ½ cup peanuts
- 2 tbsp olive oil
- Zest and juice of ½ lime
- ½ red pepper sliced
- 1 medium carrot ribbon-sliced with a peeler
- 2 ½ cups 250g Brussels sprouts thinly sliced
- ½ cup pomegranate seeds
For the dressing:
- 1 garlic clove grated
- 1 tsp fresh ginger grated
- 2 tbsp soy sauce
- 2 tbsp sweet chili sauce
Instructions
- In a steak pan over medium heat, add peanuts and fry for 5-6 minutes, stirring regularly until golden. Stir in 1 tbsp olive oil, a pinch of salt, and lime zest. Transfer to a plate.Alternatively, you can toast the peanuts in the oven at 350°F (175°C) for about 10 minutes until golden and fragrant.
- If you can, marinate the steak in soy sauce, lime juice, and garlic for at least 30 minutes before cooking (it will make the meat tender and more flavorful).
- Heat 1 tbsp olive oil in the same pan over medium-high heat. Sear the steak for 2-3 minutes on each side for medium-rare (internal temperature of 130°F or 54°C). Let it rest for at least 5 minutes before slicing thinly to retain its juices.
- Using the same pan, sauté the Brussels sprouts for 3 minutes until just tender (if you prefer a milder taste, you can blanch them in boiling water for 2-3 minutes before slicing). Add the carrot ribbons and red pepper slices, cooking for another 1-2 minutes. Stir occasionally to ensure even cooking without over-softening the vegetables.
- In a small bowl, combine grated garlic and ginger with soy sauce and sweet chili sauce. Optionally, you can also whisk in Dijon mustard or add a pinch of honey to balance acidity if desired. Adjust the seasoning to taste.
- Start with a base of arugula on your serving dish. Add the sautéed veggies and arrange the thinly sliced steak on top. Sprinkle toasted peanuts and pomegranate seeds for a pop of color and crunch.
- Drizzle the dressing generously over the salad just before serving. For extra freshness, garnish with chopped cilantro or mint. You can also add crispy shallots or croutons as toppings for extra crunch or crumble some feta or goat cheese for a creamy and salty kick. Serve immediately to keep the greens crisp.
