High-Fiber Steak Salad

This is how you’re going to have your steak, and eat it too. (steak/cake they rhyme right?!)

This is my High-Fiber Steak Salad, because you shouldn’t have to choose between protein or fiber. It’s always both.

Since we’re not ready to say goodbye to summer just yet, I wanted to make something seasonal to September, but also still summer-inspired. This steak salad, is to die for.

You have a delicious blend of seasonal produce such as, corn, tomatoes, green beans, and bell peppers, but also other ingredients that add extra flavor like avocado, cilantro, and banana peppers.

You can choose to meal prep this for the week ahead (I’d recommend saving the dressing until you want to enjoy it then), or making a big batch to enjoy with friends or family. This is the kind of salad that actually feels like a meal with a total of 105 grams of protein and 40 grams of fiber in one whole batch!

Yields: 2-4 servings

Portion: 1 bowl

Prep time: 30 minutes

Total time: 45 minutes

This recipe is dairy free and gluten free.

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Ingredients:

• 2 ears of corn

• ½ cup chopped green beans

• Extra virgin olive oil

• Salt + black pepper

• 2, roughly 6-8 oz, NY strip steaks

• 2-3 generous handfuls arugula

• 3 green onion, finely diced

• 10-12 cherry tomatoes, diced into quarters

• 1 red bell pepper, finely diced

• 2 tbsp finely diced banana peppers

• 1 15oz canned black beans, drained and rinsed

• 1 avocado, cubed

• 2 tbsp freshly diced cilantro

  
  

Dressing:

• ¼ cup extra-virgin olive oil

• 2 tbsp red wine vinegar

• 1 tbsp lemon juice

• 1 tsp Dijon mustard

• 1 tsp honey

• 1 garlic clove, finely minced

• 1 tsp dried oregano, ½ tsp dried basil

• ¼ tsp salt or to taste

• Pinch black pepper or to taste

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Instructions:

1. Prepare the corn & green beans: Preheat oven to 400. On a baking sheet with parchment paper, place green beans and corn. Coat with olive oil and season with salt and black pepper to taste. Bake in oven until green beans are toasted and corn kernels are plump and bright. Set aside when done.

2. Cook the steaks: Pat the NY strip steaks dry and season generously with salt and black pepper. Heat a grill or skillet over high heat with a drizzle of avocado oil. Cook the steaks for about 2-4 minutes per side (or longer depending on how you like your steaks/how thick they are). On a cooling rack, rest steak for 5–10 minutes before slicing.

3. Assemble salad: In a large bowl, combine the arugula, green onion, cherry tomatoes, red bell pepper, banana peppers, black beans, green beans, and corn. Add the cubed avocado and chopped cilantro.

4. Add steak: Slice the rested steaks and add on top of salad.

5. Make the dressing: Whisk together the dressing ingredients until well combined.

6. Dress and serve: Drizzle on the Italian dressing and gently mix to combine. Serve immediately. Enjoy!

I hope you love this recipe as much as I did, so if you do, please leave me a comment and/or give this recipe a rating! I always read through my suggestions and comments, so please let me know your thoughts. If you have any questions you can feel free to DM me here or through Instagram. Speaking of Instagram - please tag me in all of your creations! I love seeing how the recipes come out and seeing how talented you all are. Sending my love.

xoxo,

Jasmin D the RD