Loaded Steak Salad with Dijon Dressing

I love a good salad, but I have a few requirements because there is nothing worse than a boring salad you feel like you’re just chewing on for hours…we don’t need that energy in our life. This salad is anything but boring and combines so many textures and flavors for the ultimate meal. It’s got tons of vegetables, delicious steak, tangy feta, crunchy walnuts, and a creamy dressing that you will want to use for everything. Feel free to substitute chicken or even add some hard boiled eggs! This salad also comes together fairly quickly, the most time consuming portion is searing the steak and allowing it to cool – but use this time to prep all the salad ingredients to save some time! This still comes together in about 30 minutes.

Serves: 3-4

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Total Time: 30 Minutes

For the Salad:

• 4 Cups Shredded Romaine Lettuce
• 2 Cups Shaved Brussels Sprouts
• 1 Cup Cherry Tomatoes, Sliced
• 4 Green Onions, Finely Diced
• 1/2 Cup Pickled Red Onions
• 1 Cup Fresh Feta, Cut into Small Cubes
• 1/2 Cup Chopped Walnuts
• 1 Lb Flank or Skirt Steak
• Salt + Pepper, To Taste

For the Dressing:

• 1/4 Cup Dijon Mustard
• 2 Lemons, Juiced
• 1 Shallot, Finely Diced
• 2 Garlic Cloves, Minced
• 1/2 Cup Olive Oil
• 2 Tbsp Honey, or Liquid Sweetener of Choice
• Salt + Pepper, To Taste

To Make:

1. First we need to make the steak so it can rest and cool. Make sure the steak is completely dry then generously salt and pepper on all sides.
2. Heat a large pan over medium-high heat and coat the pan in olive oil (you can drizzle olive oil or use a spray). Add in the steak and sear on each side for 3 minutes so it sears in all the juices.
3. Once the steak is seared on all sides, reduce the heat to medium-low and cook the steak until it reaches 125 degrees Fahrenheit internally*. *this will bring the steak to medium rare, continue cooking if you want your steak less pink until it reaches around 130-135 degrees.
4. Remove the steak from the pan and set it on a cutting board to rest for 15 minutes. If you only have one cutting board, set the steak on a plate so you can use the cutting board to prep the veggies.
5. While the steak rests, let’s assemble the salad and make the dressing. This is also a good time to slice, dice, and chop all of the vegetables and toppings listed in the ingredient list.
6. When all of your vegetables are prepped, add the romaine, brussels sprouts, cherry tomatoes, walnuts, pickled red onions, green onions and feta to a large bowl. Set aside.
7. Now let’s make the dressing, grab a bowl or a jar with a lid. Add in the diced shallots, Dijon mustard, minced garlic, lemon juice, olive oil, honey, and salt + pepper. Mix until well combined, taste and adjust to your liking!
8. At this point, the steak is ready to be sliced. Slice up the steak into strips. You can then cut the strips into cubes if you want smaller pieces of steak for the salad. Add the steak to the large bowl we prepared earlier. Lastly, pour on as much dressing as you desire and give the salad a good toss so everything is combined. Divide between 3-4 bowls and enjoy!