This combination of tender beef and fresh salad, along with a rich and flavorful dressing, is perfect for an easy weeknight meal or for meal prepping lunches. Enjoy!
March 19 2020 recipe & photo by Naomi Sherman, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Lunch, Meal
This combination of tender beef and fresh salad, along with a rich and flavorful dressing, is perfect for an easy weeknight meal or for meal prepping lunches. Enjoy!
USMetric
6 servingservings
Ingredients
Steak
- 2 lbs 900 g sirloin steak, at room temperaturesirloin steaks, at room temperature
- 2 tbsp 2 tbsp olive oil
- 1 1 garlic clove, mincedgarlic cloves, minced
- salt and pepper, to taste
Salad
- 11 oz. 300 g multi-colored cherry tomatoes, halved
- 5½ oz. (2¾ cups) 160 g (700 ml) leafy greens
- 11 oz. 300 g mozzarella, mini cheese balls
Dressing
- 2 tbsp 2 tbsp fresh parsley
- 1 tbsp 1 tbsp fresh basil
- ½ tbsp ½ tbsp fresh oregano
- ¾ cup 180 ml extra virgin olive oil
- 3 tbsp 3 tbsp cider vinegar
- 2 tbsp 2 tbsp Dijon mustard
- ½ tsp ½ tsp salt
- ¼ tsp ¼ tsp ground black pepper
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Instructions
Steak
Preheat a large, non-stick skillet on the stovetop or outdoor grill, over medium-high heat.
Season the steak with salt and pepper. In a small bowl, whisk together the olive oil and garlic, and brush it over all sides of the steak.
Sear the steak for 3-4 minutes per side, for medium-rare steaks.
Remove from the heat and cover loosely with foil. Rest for 5 minutes.
Place the mixed greens in a large serving bowl, with the cherry tomatoes and mozzarella balls (whole or halved) on top. Toss to combine.
Blend the dressing ingredients together on high speed, until smooth. Pour into a cruet, for serving.
Thinly slice the beef and tuck it amongst the other salad ingredients.
Finish with a drizzle of dressing and some freshly cracked black pepper.
Salad
Dressing
Serving
Tips
Rest the beef on the counter for 30 minutes, to bring to room temperature (this helps keep it super tender while cooking).
Can be stored in the fridge, in a covered container, for up to five days.
Can I use other kinds of meat?
Choose other meat that you prefer or have at home in the refrigerator. For this recipe, we like a tender fillet like beef fillet, rib eye fillet or beef tenderloin, that does not need long cooking. Calculate about 5 1/3 ounce (150 gram) per serving.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
5 comments
1
tiberious1001
April 18 2020
Is there meant to be mayonnaise in the salad dressing. Seemed light on the fat and it's the only meal we've tried that we felt hungry after.
Reply: #2
2
Reply to comment #1 by tiberious1001
Kerry Merritt Team Diet Doctor
April 18 2020
Is there meant to be mayonnaise in the salad dressing. Seemed light on the fat and it's the only meal we've tried that we felt hungry after.
You can certainly add more fat to this meal if needed.
3
Magdalena
January 5 2021
Are the calculations for the green salad correct? 25g is is not very much. The whole meal is not much at all. Felt pretty hungry afterwards.
Reply: #4
4
Reply to comment #3 by Magdalena
Kristin Parker Team Diet Doctor
January 5 2021
Are the calculations for the green salad correct? 25g is is not very much. The whole meal is not much at all. Felt pretty hungry afterwards.
You can add a larger amount of greens if you prefer. As written this recipe does have 43g protein, which is on the higher side. You could add more protein or fat for flavor and satiety, or have a larger portion.
5
Christine
August 31 2022
Very good. I found it quite filling.
