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Steak and Roasted Veggie Salad Recipe– So Flavorful!

ByWendy Carter
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Salads don’t have to be sad piles of lettuce that leave you hungry 10 minutes later.

This steak and roasted veggie salad? It’s a flavor bomb that’ll make you forget you’re eating something healthy.

Juicy steak, caramelized veggies, and a tangy dressing—this isn’t rabbit food. It’s a meal that’ll have you licking the plate. And the best part?

You don’t need chef skills to pull it off. Ready to upgrade your salad game? Let’s go.

Why This Recipe Slaps

First, it’s balanced.

Protein, fiber, healthy fats—this salad checks all the boxes without tasting like a punishment. Second, roasting veggies unlocks their natural sweetness, which pairs perfectly with the savory steak. Third, it’s customizable.

Swap ingredients, adjust the dressing, or add cheese (because cheese makes everything better). Finally, it’s quick.

Under 30 minutes, and you’ve got a restaurant-quality meal at home.

Steak and Roasted Veggie Salad Recipe– So Flavorful!
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Steak and Roasted Veggie Salad Recipe– So Flavorful!

Recipe by Wendy CarterCourse: Beef, High-Protein, Salad
Servings

2

servings
Prep time

10

minutes
Cooking time

15

minutes
Calories

550

kcal

Ingredients

  • 1 lb flank steak (or sirloin if you’re fancy)

  • 2 cups mixed veggies (bell peppers, zucchini, cherry tomatoes—whatever’s lurking in your fridge)

  • 2 tbsp olive oil (the good stuff)

  • 1 tsp salt (plus more for the steak)

  • 1 tsp black pepper (freshly ground, because pre-ground is tragic)

  • 1 tsp garlic powder (or minced garlic if you’re feeling extra)

  • 4 cups mixed greens (arugula, spinach, or kale—no iceberg, please)

  • 2 tbsp balsamic vinegar (for the dressing)

  • 1 tbsp honey (or maple syrup if you’re vegan-ish)

  • Optional: Crumbled feta, avocado slices, or roasted nuts for topping

Step-by-Step Instructions

  • Preheat your oven to 425ºF. Toss the veggies with olive oil, salt, pepper, and garlic powder. Spread them on a baking sheet—no crowding, or they’ll steam instead of roast.
  • Roast the veggies for 15 minutes. Stir halfway because uneven browning is a crime.
  • Season the steak generously with salt and pepper. Heat a skillet over medium-high heat. Cook the steak for 4–5 minutes per side for medium-rare (longer if you like it well-done, but we’ll judge you).
  • Let the steak rest for 5 minutes. Slicing it too soon turns it into a juice fountain. Patience is key.
  • Whisk together balsamic vinegar, honey, and a splash of olive oil. Taste it. Adjust. Repeat.
  • Assemble the salad. Greens first, then roasted veggies, sliced steak, and drizzle with dressing. Top with extras if you’re feeling bougie.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 2 days.

The steak will lose some juiciness, but reheating it gently in a skillet helps. Keep the dressing separate until serving to avoid soggy greens. FYI, roasted veggies taste great cold, so no shame in eating this straight from the fridge.

Why This Salad is a Win

It’s high-protein, packed with vitamins, and low in processed carbs.

The steak keeps you full, the veggies add fiber, and the dressing ties it all together without drowning it in calories.

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Plus, it’s a sneaky way to eat more veggies without feeling like you’re on a diet. IMO, that’s a victory.

Nutrition Facts (Per Serving)

  • Calories: 550
  • Protein: 35g
  • Carbs: 25g
  • Fiber: 6g
  • Fat: 30g (mostly the good kind)

Common Mistakes to Avoid

  • Overcrowding the baking sheet. Soggy veggies are a tragedy.
  • Skipping the steak rest. You’ll lose all those delicious juices.
  • Drowning the salad in dressing. A little goes a long way.
  • Using wilted greens. Nobody wants a limp salad.

Alternatives and Swaps

No flank steak?

Use chicken, shrimp, or even tofu. Veggies can be swapped for whatever’s in season—asparagus, sweet potatoes, or Brussels sprouts work great. Not a fan of balsamic?

Try lemon-tahini or a spicy mayo drizzle. Cheese haters (weirdos) can skip the feta, but why would you?

FAQs

Can I meal prep this salad?

Yes, but keep the greens, dressing, and steak separate until you’re ready to eat. Assemble it fresh to avoid sogginess.

What’s the best cut of steak for this?

Flank or sirloin works great—they’re flavorful and cook quickly.

Ribeye is overkill (but delicious if you’re splurging).

Can I use frozen veggies?

Technically yes, but they’ll release more water when roasting. Stick to fresh for the best texture.

Is this salad keto-friendly?

Almost! Skip the honey in the dressing, and you’re golden.

Final Thoughts

This isn’t just a salad—it’s a meal that happens to involve greens.

It’s fast, flexible, and filling, which is more than you can say for most “healthy” recipes. Make it once, and it’ll become a regular in your rotation.

Now go forth and eat like a person who actually enjoys their food.

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