Steak Strawberry Salad
Welcome warmer weather with this perfect savory and sweet salad that is both healthy and delicious. Mixed greens, sliced juicy steak, toasted pecans, crumbled feta, and red onions and finished with a sweet and tangy strawberry balsamic poppyseed dressing. Ready and on the table in 30 minutes.
Servings: 4 servings
Equipment
Ingredients
Steak Strawberry Salad
- 6 cups mixed greens
- 12-14 oz sirloin steak
- 1 cup sliced strawberries
- 1/2 cup feta cheese
- 1/2 red onion sliced
- 1/3 cup toasted pecans
Strawberry Balsamic Dressing
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil I prefer light tasting
- 1-3 garlic cloves*
- 1 1/2 cups fresh strawberries
- 2 tablespoons powdered monk fruit sweetener*
- 1/4 cup plain nonfat Greek yogurt*
- 2 tablespoons chopped red onions
- 1 tablespoon poppy seeds
Instructions
- Cook The Steak: Season steak with salt and pepper and allow to sit at room temp for 10 minutes. Heat 1 tablespoon olive oil in a large cast-iron skillet over high heat. Once the pan is hot, add in the steaks and cook for about 6 minutes per side for medium (140F-150F internal temp). Transfer the steak to a plate and place a piece of aluminum foil over the top and allow to rest for 5-7 minutes.
- Toast The Pecans: heat a skillet over medium heat. Add the pecans and cook 3-4 minutes stirring occasionally until they are golden brown. Make sure to keep a close eye on them so they don't burn.
- Assemble The Salad: In a large bowl or platter add the mixed greens and squeeze the juice of one lemon over all the greens. Season the greens with a little salt. Next add the crumbled feta, red onion, sliced strawberries, and steak strips.
- Make The Dressing: add all of the dressing ingredients to a blender except for the poppy seeds. Blend on high speed for 30 seconds or until fully combined. Once blended add in the poppy seeds and mix together with a spoon.
Notes
- Monk Fruit Subs: if you are not a monk fruit fan, you can swap out with any sweetener of choice. For keto use a non-calorie sweetener of choice or if you are not low carb use honey (2 tablespoons).
- Make-Ahead: This salad is an easy recipe to make and bring with you to your next family gathering or to have on hand for quick lunches. Simply keep the dressing aside and toss it in when you’re ready to serve!
- Dairy-Free Options: If you are dairy-free, feel free to sub the feta with any dairy-free cheese of choice. Swap the greek yogurt in the dressing for almond or coconut yogurt.
- Meal Prep: For easy meal prep, add the components of the salad into individual containers and store them in the fridge. Put the dressing into small Ziploc baggies or dressing containers for easy grab & go options. Take one for a quick lunch on the go or pack one in your lunchbox!
- Leftovers: If you’ve tossed the salad with the dressing, it won’t keep for very long. However, if you’ve kept the dressing separate, store leftover salad in an airtight container in the fridge and use it within 72 hours.
- Lemon Juice/Salt To Your Greens: For additional flavor, I add the juice of half a large lemon and 1/2 tsp kosher salt over the top of my greens. It makes such a difference.