High-Protein Steak Salad Bowl
Recipe by
Ingredients
- For the Steak:
- 1 1/2 lbs sirloin or ribeye steak
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- For the Salad Base:
- 4 cups chopped romaine lettuce
- 1 cup roasted cherry tomatoes
- 1 avocado, sliced
- 1/4 cup parmesan crisps (store-bought or homemade)
- For the Dressing:
- 1/3 cup plain Greek yogurt
- 2 tbsp grated parmesan cheese
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
Directions
- Roast the Tomatoes: Preheat oven to 400°F (200°C). Place cherry tomatoes on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast 15–20 minutes until soft and slightly caramelized.
- Cook the Steak: Pat steak dry and season with garlic powder, smoked paprika, salt, and pepper. Heat a skillet over medium-high heat with olive oil. Sear steak 3–4 minutes per side for medium-rare. Rest for 5 minutes, then cut into bite-sized pieces.
- Make the Dressing: In a small bowl, whisk together Greek yogurt, parmesan, olive oil, lemon juice, garlic, salt, and pepper until creamy.
- Assemble the Bowl: Add romaine lettuce to each bowl, drizzle lightly with dressing, then top with roasted tomatoes, avocado slices, and parmesan crisps.
- Add Steak & Serve: Pile juicy steak bites over the salad, finish with extra dressing if desired, and sprinkle red pepper flakes on the avocado for heat.
Tips for Meal prep
Store the steak separately from the salad to keep it fresh and reheat gently before serving.
Make the dressing in bulk and store it in the fridge for up to 5 days.
Swap parmesan crisps for roasted chickpeas if you want a lower fat, higher fiber option.
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