Yummy Beef Steak Salad Recipe you will enjoy
Good sources of protein, healthy fats, plenty of fresh fruit and vegetables, nuts, and seeds are always recommended for people struggling with hormonal imbalance.
Different fresh vegetable salads are always a good option for quick yet nutritious lunch, dinner, or snack.
This one is a fine combination of lean flank steak, fresh goat’s cheese, tomato, leafy arugula, and nuts.
All of these powerful ingredients will provide your body with the perfect amount of all the essential nutrients.
Adding cheese to this salad will surely provide a fantastic flavor and a gentle touch of creaminess you want to see in a good salad recipe.
However, fresh goat’s cheese (especially when bought from a reliable source) can do a little more than that. Although, cow milk is by far the most popular type of milk to make dairy products, there are numbers of reasons you might consider adding goat’s milk and cheese to your diet.
Besides having a quite unique smell and flavor, goat’s cheese is an excellent source of healthy fats responsible for nutrient absorption, hormone production, and proper liver function.
Like other dairy products, goat’s cheese is a fantastic source of good protein and calcium. It is definitely worth having a container or two in your refrigerator all the time.
Serve the salad with a handful of nuts and a slice of whole grain bread. Enjoy!
Preparation time: 30 minutes
Cooking time: 10-12 minutes
- 4 oz flank steak
- 2 cups arugula
- ¼ cup goat’s cheese
- 5 almonds
- 5 walnuts
- 2 tbsp red wine vinegar
- 1 tbsp dried thyme
- ½ tomato, sliced
- 1 tbsp olive oil
Remove the steak from the refrigerator about 30 minutes before grilling. Cover and let them sit at the room temperature.
Preheat a non-stick grill pan or an electric grill to high heat. Brush the grill grate (or the pan) with olive oil and then add the steaks. Cook for 2-3 minutes per side, or until the desired doneness. Remove from the heat and sprinkle with salt and pepper to taste.
Let the steak sit and cool for about five minutes before slicing.
Meanwhile, in a small bowl, whisk together red wine vinegar, dried thyme, and olive oil. Optionally, add some more herbs or spices to taste and set aside.
Now, prepare the vegetables. Place arugula in a large, fine mesh sieve and rinse thoroughly under cold running water.
Drain for a while and transfer to a serving bowl or a large platter. Wash tomato and chop or slice according to taste. Add to the bowl.
Top with goat’s cheese, almonds, and steak. Drizzle with the red wine vinegar and optionally some more salt.
Serve immediately or reserve for later.
This beefsteak salad is also great cold so you can prepare it the day before. When you’re done preparing it, transfer the salad to an air-tight container and refrigerate overnight. It’s a perfect option to prepare over the weekend and serve as lunch or dinner on Monday.
Nutrition information per serving:
Kcal: 511, Protein: 45.8g, Total Carbs: 8.4g, Dietary Fibers: 3.7g, Total Fat: 32.7g
Next Step? I want you to read this article on types of health non-toxic cookware you can pick from so you can be sure that the healthy meals you cook are free from unnecessary toxins/chemicals.
Be Healthy, Be Happy!