To be totally honest, regular salads really bore me sometimes. I know I’ve mentioned this before, but the one thing I ALWAYS tell my patients is to make healthy eating exciting! Bring a lunch to work that makes it easy to resist the temptation of ordering pizza ♀️ This steak salad is soooo good, it has me counting down the minutes to meal time!
Scroll through the pictures to see some of the cooking process, and my professional taste tester (don’t worry, she only got some of the carrots)
Servings: 4
Calories per serving: 338 cal
Protein per serving: 38 g
Carbs per serving: 7 g
Ingredients:
1.5 oz top round steak
1 tablespoon Montreal steak seasoning
4 cups mixed greens
1 container cherry tomatoes (I used artisan tomatoes)
4 jalapeños (sliced)
2 cups asparagus (chopped)
½ cup carrots (sliced)
4 oz blue cheese
2 tablespoon honey balsamic vinaigrette *recipe included!*
Directions:
1. Pre-heat oven to 375. Place asparagus on baking sheet and spray with olive oil. Bake for 20 mins until edges start to brown
2. While asparagus is cooking, prepare vegetables (half tomatoes, slice carrots, and slice jalapeños). Then heat pan or skillet over to medium, spray with olive oil, and add jalapeños. Cook for 5 mins until slightly browned. Transfer to bowl and set aside.
3. Cut steak into strips and sprinkle and pat with steak seasoning, the. Add to the pan that the jalapeños were previously in. Cook until desired doneness (I like mine medium-well)
4. Add mixed greens, asparagus, tomatoes, carrots, jalapeños, steak, and blue cheese to bowl, top with dressing of choice, and enjoy!
Honey Balsamic Vinaigrette:
1 serving = 2 tablespoon (128 cal, 0g protein, 16g carbs)
¼ cup balsamic vinegar
¼ cup olive oil
2 tablespoon honey
1 teaspoon black pepper
To make: mix all ingredients in a small pot over medium heat until it starts to simmer, then transfer to a jar and allow to cool
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