Garden Veggies and Beef Salad
Elevate your salad game with this vibrant and satisfying Garden Veggies and Beef Salad! Featuring tender, perfectly seared beef sirloin steak atop a bed of crisp mixed greens, juicy cherry tomatoes, crunchy cucumber, and sweet red onion, this recipe is a feast for both the eyes and the palate. Crumbled feta cheese adds a creamy, tangy note, while a drizzle of olive oil and balsamic vinegar brings everything together with its luscious, zesty finish. Ready in just 25 minutes, this protein-packed dish is perfect for a quick, wholesome lunch or dinner, bursting with fresh flavors and wholesome ingredients. Garnished with a sprinkle of fresh parsley, this salad isn't just a meal—it's an experience in simple yet sophisticated cooking.
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Recipe Information
Ingredients
- 400 grams Beef sirloin steak
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 150 grams Mixed salad greens
- 200 grams Cherry tomatoes
- 1 medium Cucumber
- 0.5 medium Red onion
- 100 grams Feta cheese
- 2 tablespoons Balsamic vinegar
- 2 tablespoons Fresh parsley
Instructions
Remove the beef sirloin steak from the fridge and let it come to room temperature for about 15-20 minutes.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
Season the beef with salt and black pepper on both sides.
Sear the beef in the hot skillet for 3-5 minutes per side, depending on your desired doneness (3 minutes for medium-rare and 5 minutes for medium-well).
Once cooked, transfer the beef to a cutting board and let it rest for 5 minutes before slicing thinly against the grain.
While the beef rests, prepare the vegetables by halving the cherry tomatoes, slicing the cucumber into thin rounds, and chopping the red onion into thin strips.
In a large serving bowl, combine the mixed salad greens, cherry tomatoes, cucumber, and red onion.
Crumble the feta cheese over the salad and toss gently to combine.
Slice the rested beef into thin strips and arrange them over the salad.
Drizzle the remaining 2 tablespoons of olive oil and 2 tablespoons of balsamic vinegar over the salad.
Sprinkle fresh parsley over the top as a garnish.
Serve immediately and enjoy your Garden Veggies and Beef Salad!
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 11.3 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 859 mg | 37% | |
| Total Carbohydrate | 8.6 g | 3% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 4.8 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 175 mg | 13% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 684 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
