Description
This Beef & Broccoli Steak Salad is a power-packed meal featuring tender flank or sirloin steak paired with nutrient-rich mixed greens, lightly steamed broccoli, cherry tomatoes, and red onion. Tossed with a tangy balsamic Dijon dressing, this salad delivers 30 grams of protein per serving, making it perfect for a healthy, satisfying lunch or dinner.
Ingredients
Scale
Salad
- 8 ounces flank steak or sirloin
- 4 cups mixed greens (such as spinach, arugula, and romaine)
- 1 1/2 cups broccoli florets, lightly steamed or blanched
- 1/2 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/4 avocado, sliced (optional)
- 1 tablespoon olive oil (for cooking steak)
Dressing
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon soy sauce or coconut aminos
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Prepare the Steak: Season the steak generously with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the steak for 3–4 minutes on each side for medium-rare, or adjust to your preferred doneness. Remove the steak from the skillet and let it rest for 5 minutes before slicing thinly against the grain to ensure tenderness.
- Make the Dressing: In a small bowl or jar, combine the olive oil, balsamic vinegar, Dijon mustard, soy sauce or coconut aminos, garlic powder, salt, and pepper. Whisk or shake until the dressing is fully emulsified and set aside.
- Assemble the Salad: In a large salad bowl, combine the mixed greens, steamed broccoli florets, halved cherry tomatoes, thinly sliced red onion, and sliced avocado if using.
- Add Steak and Dressing: Top the salad mixture with the warm sliced steak. Drizzle the prepared dressing over the top and gently toss the salad to combine, or serve the dressing on the side if preferred.
Notes
- For meal prep, store the steak, vegetables, and dressing separately and assemble the salad just before eating to keep ingredients fresh.
- For an extra crunch, add roasted almonds or sunflower seeds.
- This salad is naturally gluten-free and can easily be made dairy-free by omitting avocado or any cheese additions.
