Steak Salad
A healthy take on a steak dinner. Customize it and make it yours! Want to add a fruit? Strawberries and Blue Cheese make for great additions...but this Italian version really keeps it feeling like home for me. Enjoy!
Equipment
- Grill
Ingredients
- 16 oz Ribeye cooked and sliced
- 1 Head of Romaine lettuce Washed and chopped into bite size pieces
- 2 Cups Arugula
- ½ Bell Pepper Chopped or Sliced
- ¼ Red onion I prefer it thinly sliced don’t like onions? Leave them out
- 2 baby cucumbers
- 5 fresh basil leaves chopped
- ¼ cup salted sunflower seeds
- 4 tablespoon Parmigiano Reggiano freshly grated
- ½ cup EVOO extra virgin olive oil
- ¼ cup Balsamic Vinegar or 3 tablespoon aged balsamic
- 1 teaspoon salt
- 1 teaspoon pepper
- ¾ teaspoon garlic powder
Instructions
- Preheat grill to 350°F.
- Season steak with SPG (salt pepper garlic). Place on grill. Flip your steak after 7 minutes. Slice the lettuce, bell pepper, onion, and cucumber.
- Slice the lettuce, bell pepper, onion, and cucumber. Place vegetables and place into salad bowls. Once steak reaches 130°F, remove from the grill and let rest.
- Make salad dressing while steak rests. In a small bowl add oil, vinegar, salt, pepper, and garlic and whisk with a fork. Then pour half that dressing over the salad and then top with fresh grated Parmigiano Reggiano.
- Slice your steak then cut those in half, so they become bite sized pieces.
- Top with sunflower seeds.
Notes
Steak can also be cooked on a charcoal, smoker or on a skillet.
Nutrition
Calories: 904kcalCarbohydrates: 15gProtein: 54gFat: 71gSaturated Fat: 21gPolyunsaturated Fat: 10gMonounsaturated Fat: 37gTrans Fat: 0.03gCholesterol: 145mgSodium: 1582mgPotassium: 953mgFiber: 4gSugar: 8gVitamin A: 2745IUVitamin C: 43mgCalcium: 206mgIron: 6mg
Tried this recipe?Rate it and let me know how it was!
