Steak Salad with Italian Dressing

Name: Steak Salad with Italian Dressing
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 5 servings
Cuisine: American
Ingredients: 1 pound sirloin steak (thinly sliced or cut into strips); 2 tablespoon olive oil (divided); 1 head romaine lettuce (large, chopped); 1 cup cherry tomatoes (halved); 1 cucumber (sliced); 1 yellow bell pepper (chopped); 15 ounce cannellini beans (rinsed and drained); 2 tablespoon red wine vinegar; 1 teaspoon dried oregano; 0.5 teaspoon garlic powder; 0.75 teaspoon salt; 0.5 teaspoon black pepper (ground)

Tender, quickly seared steak served atop a bed of fresh mixed greens with crisp vegetables, cannellini beans, and a vibrant homemade Italian dressing.

Prep: 15 min
Cook: 10 min
Total: 25 min
Servings: 5
Cuisine: American
Difficulty: Easy
Cost: $5.86/serving

Dietary

Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Gluten-Free
High-Fiber
Low-Sugar
Low-Carb
Low-Calorie

Ingredients

1 pound sirloin steak (thinly sliced or cut into strips)
2 tablespoon olive oil (divided)
1 head romaine lettuce (large, chopped)
1 cup cherry tomatoes (halved)
1 cucumber (sliced)
1 yellow bell pepper (chopped)
15 ounce cannellini beans (rinsed and drained)
2 tablespoon red wine vinegar
1 teaspoon dried oregano
0.5 teaspoon garlic powder
0.75 teaspoon salt
0.5 teaspoon black pepper (ground)

Instructions

Season the sirloin steak with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned steak and sear for 2-3 minutes per side until desired doneness is reached. Remove from skillet and let rest for a few minutes before thinly slicing against the grain.
While the steak is cooking and resting, prepare the dressing: In a small bowl, whisk together the remaining 1 tablespoon of olive oil, red wine vinegar, dried oregano, and garlic powder. Season with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.
In a large bowl, combine the chopped romaine lettuce, halved cherry tomatoes, sliced cucumber, chopped yellow bell pepper, and rinsed and drained cannellini beans.
Add the sliced steak to the salad mix. Pour the dressing over the salad and toss gently to combine.
Serve immediately.

Notes

To prep ahead, prepare all salad components and dressing separately. Dress the salad just before serving to prevent sogginess. Leftover steak can be thinly sliced and stored for future use in wraps or other salads.

Nutrition (per serving)

Calories: 369
Protein: 25.5 g
Carbohydrates: 22.2 g
Fat: 19.3 g
Fiber: 8.9 g
Sodium: 599 mg
Saturated Fat: 6 g
Sugar: 3.4 g
Cholesterol: 71 mg