Description
A delicious and nutritious chopped salad topped with grilled steak, perfect for a hearty meal.
Ingredients
- 2 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup bell pepper (any color), diced
- 1 avocado, diced
- 1/4 cup feta cheese, crumbled
- 1 pound flank steak
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- Juice of 1 lime
- For the dressing:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper, to taste
Instructions
- Preheat the grill to medium-high heat. In a small bowl, combine olive oil, garlic powder, smoked paprika, salt, and pepper. Rub the mixture all over the flank steak.
- Grill the steak for about 5-7 minutes on each side, or until it reaches your desired level of doneness. Remove from the grill and let it rest for 5 minutes before slicing it thinly against the grain.
- In a large bowl, combine the chopped romaine, cherry tomatoes, cucumber, red onion, bell pepper, avocado, and feta cheese.
- In a separate bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper to create the dressing.
- Drizzle the dressing over the salad and toss gently to combine.
- Top the salad with the sliced grilled steak and squeeze fresh lime juice over the top before serving.
Notes
- For a spicier kick, add sliced jalapeños or a dash of hot sauce to the salad.
- You can substitute the flank steak with grilled chicken or shrimp for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg