Steak Salad with Herby Dressing

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 4 servings

Ingredients

Grilled Steak

• 1.33 lb. New York Strip Steak (2 2/3-lb. steaks)

• 2 tablespoons Worcestershire sauce

• 1 tablespoon balsamic vinegar

• 1/2 tablespoon minced garlic

• 1 tablespoon olive oil

• 1 tablespoon fresh lemon juice (~half juicy lemon)

• 1/4 teaspoon lemon pepper

Steak Salad Dressing

• 2 tablespoons fresh chopped parsley

• 2 tablespoons fresh chopped cilantro

• 2 green onions

• 2 tablespoons fresh lemon juice

• 1 tablespoon minced garlic

• 1 tablespoon lemon zest

• 1 teaspoon apple cider vinegar

• 1/3 cup olive oil

• 1/2 teaspoon salt

Steak Salad

• 7 oz. romaine lettuce, chopped

• 1 large avocado, sliced

• 4 English cucumbers, sliced (~2 cups)

• 10 oz. cherry tomatoes, halved

• 1/2 large red onion, thinly sliced

• 1 cup corn

• 1/4 cup sunflower seeds

• 2 oz. goat cheese crumbles

Instructions

Grilled Steak

1. Marinate the Steak: Combine the Worcestershire sauce, balsamic vinegar, garlic, olive oil, lemon juice, and lemon pepper in a large container or gallon-size bag. Add the steak and marinate for at least 30 minutes or up to 2 hours.

2. Prepare to Grill: Remove the steaks from the fridge and let them come to room temperature. Preheat the grill to 500ºF.

3. Grill the Steak: Sear the steaks over direct heat for 2 minutes on each side to achieve grill marks. Reduce heat to medium/high (~400ºF) and continue grilling for around 10-15 minutes, flipping halfway through. For medium-cooked steak, cook until the internal temperature reaches 140ºF.

4. Rest and Slice: Once cooked to your preference, remove the steaks from the grill and let them rest for 5 minutes. Slice into thin strips.

Salad Dressing

1. Prepare the Dressing: While the steak is marinating, combine all dressing ingredients in a food processor and process on high until smooth. Add a few teaspoons of water if the dressing is too thick. Set aside.

Steak Salad

1. Assemble the Salad: In a large bowl, combine the romaine lettuce, avocado, cucumbers, cherry tomatoes, red onion, and corn. Toss to mix.

2. Dress the Salad: Drizzle the prepared dressing over the salad and toss again to coat evenly.

3. Top and Serve: Top the salad with the sliced steak, sunflower seeds, and goat cheese. Serve immediately.

Tips & Notes

• Steak Options: Leftover grilled New York strip steak works well, but any cooked steak totaling 1.33 lbs. can be used.

• Serving Temperature: The steak can be served warm or cold, depending on your preference.

Nutritional Facts (Per Serving):

• Calories: 730 kcal

• Total Fat: 58 g

• Saturated Fat: 18 g

• Trans Fat: 0 g

• Cholesterol: 130 mg

• Sodium: 900 mg

• Total Carbohydrates: 42 g

• Dietary Fiber: 11 g

• Sugars: 12 g

• Protein: 41 g

Enjoy your hearty and nutritious steak salad!