Description
Grilled Steak Salad is a vibrant and satisfying dish that brings together the rich flavors of marinated steak, fresh grilled vegetables, and a zesty lime vinaigrette. This low-carb salad is perfect for summer barbecues or quick weeknight dinners, offering a nutritious meal without sacrificing taste. The sweet and spicy monk fruit marinade infuses the steak with flavor while the crunch of grilled veggies and creamy avocado adds texture to every bite. Whether you’re serving it at a gathering or enjoying it solo, this salad is sure to impress!
Ingredients
Scale
- 3 garlic cloves, grated or minced
- ¼ cup avocado oil
- 1 teaspoon golden monk fruit
- 1 teaspoon chile powder
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon salt (for vegetables)
- ½ teaspoon sesame oil
- ¼ teaspoon ground cumin
- 1.5 pounds flank steak or flat iron steak
- ½ red onion, diced
- 8 oz mushrooms, diced
- 12 spears of asparagus
- 4 oz arugula, radicchio or spinach leaves
- 2 avocados, peeled and sliced
- 5 tablespoons olive oil
- 1 tablespoon lime juice
Instructions
- In a small bowl, mix together garlic, avocado oil, monk fruit, chile powder, oregano, 1 teaspoon salt, sesame oil, and cumin until well combined.
- Add flank steak to a ziplock bag. Pour the marinade into the bag with the steak. Shake or rub until evenly coated. Store in the refrigerator for at least 1 hour or overnight for maximum flavor.
- Heat your grill to medium-high heat (about 450 degrees). Alternatively, you can use your oven's broiler function.
- In another ziplock bag, combine red onion, mushrooms, asparagus, 2 tablespoons olive oil, and ½ teaspoon salt. Rub together until coated evenly.
- Grill vegetables in a preheated grill basket or wrap them in aluminum foil and place them on the grill. Cook until softened; then remove from heat.
- While grilling vegetables, add marinated flank steak to the grill. Cook for about 2-4 minutes per side for medium-rare doneness.
- Remove cooked steak from grill and let it rest for about 5 minutes before carving into slices.
- In a bowl, whisk together remaining olive oil and lime juice with a pinch of salt until well mixed.
- On each plate, lay down a handful of greens followed by grilled veggies, sliced steak, and sliced avocado. Drizzle with lime vinaigrette just before serving. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 450
- Sugar: 3g
- Sodium: 680mg
- Fat: 32g
- Saturated Fat: 6g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 9g
- Protein: 34g
- Cholesterol: 95mg