High-Protein Steak Salad With Avocado
High-Protein Steak Salad with Avocado: A Budget-Friendly Meal-Prep Recipe
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Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 4
- Difficulty: Moderate
Why You’ll Love This High-Protein Steak Salad with Avocado
- High in protein and fibre
- Packed with healthy fats
- Quick and easy to make
- Budget-friendly
- Perfect for meal prep
Ingredients You’ll Need
- 1 x 500g steak (such as sirloin or ribeye), sliced into strips
- 2 x 150g avocado, sliced
- 1 x 250g mixed greens
- 1 x 250g cherry tomatoes, halved
- 1 x 100g red onion, thinly sliced
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and pepper, to taste
Tip: Try using leftover steak from last night’s dinner to make this recipe even more budget-friendly!
Equipment You’ll Need
- Grill or grill pan
- Meat thermometer
- Tongs
- Basting brush
How to Make High-Protein Steak Salad with Avocado
- Preheat your grill or grill pan to medium-high heat. While waiting for it to heat up, prep your ingredients and get everything ready to go. The sizzle of the grill pan and the aroma of the steak will make your mouth water in anticipation!
- Season the steak with salt and pepper on both sides. The crunch of the pepper and the sweetness of the salt will add depth to the dish.
- Grill the steak for 5-7 minutes per side, or until it reaches your desired level of doneness. I like mine medium-rare, but you do you! The sound of the sizzling steak and the smell of charred goodness will make your stomach growl with hunger.
- While the steak is cooking, whisk together the olive oil, lemon juice, Dijon mustard, and honey in a large bowl. The tangy dressing will add a nice balance to the richness of the steak.
- Once the steak is cooked to your liking, let it rest for a few minutes before slicing it thinly against the grain. The tender, juicy texture will melt in your mouth like a cloud.
- Add the sliced steak, mixed greens, cherry tomatoes, red onion, and avocado to the bowl with the dressing. Toss everything together until the greens are well coated and the veggies are evenly distributed. The crunch of the greens and the creaminess of the avocado will create a delightful texture contrast.
- Serve immediately and enjoy! I like to top mine with a sprinkle of feta cheese and a few chopped fresh herbs for extra flavour and colour.
Tips From My Kitchen
- Use a meat thermometer: A meat thermometer will ensure that your steak is cooked to the perfect temperature every time. I like to use a thermometer with a long probe to get accurate readings from multiple angles.
- Don’t overcook the steak: Steak can quickly become overcooked and tough if it’s not handled carefully. Let it rest for a few minutes before slicing it thinly, and you’ll be rewarded with tender, juicy meat.
- Make a double batch: This salad is perfect for meal prep, and making a double batch will save you time and money in the long run. Simply store the leftovers in the fridge for up to 3 days or freeze them for up to 2 months.
- Experiment with different toppings: While feta cheese and fresh herbs are my go-to toppings, feel free to get creative and try new combinations. Chopped nuts, seeds, or even a fried egg could add a delicious twist to this salad.
- Use leftover veggies: This salad is a great way to use up leftover veggies from last night’s dinner. Simply chop them up and add them to the bowl with the dressing for a nutritious and filling meal.
What to Serve With High-Protein Steak Salad with Avocado
- Grilled bread or crackers for a satisfying crunch
- A side of roasted vegetables for added fibre and flavour
- A simple green salad for a light and refreshing side dish
Frequently Asked Questions
High-Protein Steak Salad with Avocado
Ingredients
Method
-
Preheat your grill or grill pan to medium-high heat. While waiting for it to heat up, prep your ingredients and get everything ready to go. The sizzle of the grill pan and the aroma of the steak will make your mouth water in anticipation!
-
Season the steak with salt and pepper on both sides. The crunch of the pepper and the sweetness of the salt will add depth to the dish.
-
Grill the steak for 5-7 minutes per side, or until it reaches your desired level of doneness. I like mine medium-rare, but you do you! The sound of the sizzling steak and the smell of charred goodness will make your stomach growl with hunger.
-
While the steak is cooking, whisk together the olive oil, lemon juice, Dijon mustard, and honey in a large bowl. The tangy dressing will add a nice balance to the richness of the steak.
-
Once the steak is cooked to your liking, let it rest for a few minutes before slicing it thinly against the grain. The tender, juicy texture will melt in your mouth like a cloud.
-
Add the sliced steak, mixed greens, cherry tomatoes, red onion, and avocado to the bowl with the dressing. Toss everything together until the greens are well coated and the veggies are evenly distributed. The crunch of the greens and the creaminess of the avocado will create a delightful texture contrast.
-
Serve immediately and enjoy! I like to top mine with a sprinkle of feta cheese and a few chopped fresh herbs for extra flavour and colour.
Notes
And that’s it! This High-Protein Steak Salad with Avocado is a budget-friendly meal-prep recipe that’s perfect for busy weeknights. With its high protein and fibre content, it’s a nutritious and filling meal that will keep you satisfied until the next day. I’d love to hear your thoughts on this recipe – have you tried anything similar? Do you have any questions or suggestions? Let me know in the comments below!
