Low Fat Grilled Steak Salad with Balsamic Vinaigrette
Elevate your meal with this Low Fat Grilled Steak Salad with Balsamic Vinaigrette – a wholesome and flavorful combination that’s perfect for a light yet satisfying lunch or dinner. Featuring tender slices of lean grilled steak, perfectly seasoned and cooked to juicy perfection, this salad is a nutritious feast packed with crisp mixed greens, vibrant cherry tomatoes, fresh cucumber, and tangy red onion. The homemade balsamic vinaigrette, a delightful blend of olive oil, balsamic vinegar, Dijon mustard, honey, and garlic, ties everything together with a rich, zesty finish. Ready in just 30 minutes, this heart-healthy recipe is ideal for busy weeknights or entertaining guests, delivering bold flavors and a guilt-free indulgence. Perfect for anyone seeking a low-fat meal option without compromising on taste.
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Recipe Information
Ingredients
- 300 grams lean beef steak (such as sirloin or flank)
- 2 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, sliced
- 0.25 cup red onion, thinly sliced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 garlic cloves, minced
Instructions
Start by preparing the balsamic vinaigrette. In a small bowl, whisk together 2 tablespoons of olive oil, 3 tablespoons of balsamic vinegar, 1 teaspoon of Dijon mustard, 1 teaspoon of honey, 2 minced garlic cloves, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Set aside.
Preheat your grill or a grill pan over medium-high heat.
Season the steak with salt and black pepper on both sides, ensuring an even coat.
Lightly oil the grill grates or grill pan with a little olive oil to prevent sticking. Place the steak on the grill and cook for about 4-5 minutes per side for medium-rare, or until it reaches your preferred level of doneness.
Remove the steak from the grill and let it rest on a cutting board for about 5 minutes. This helps the juices redistribute, making the steak more tender.
While the steak rests, prepare the salad. In a large salad bowl, combine 4 cups of mixed salad greens, 1 cup of cherry tomatoes (halved), 1 medium cucumber (sliced), and 0.25 cup of thinly sliced red onion.
Slice the rested steak thinly against the grain to ensure tenderness.
Arrange the sliced steak over the salad.
Drizzle the balsamic vinaigrette over the top of the salad just before serving. Toss gently to combine or serve with the dressing on the side for diners to add individually.
Enjoy your healthy and delicious Low Fat Grilled Steak Salad!
Nutrition Facts
Calories |
968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.1 g | 66% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 1567 mg | 68% | |
| Total Carbohydrate | 42.2 g | 15% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 24.7 g | ||
| Protein | 85.0 g | 170% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 195 mg | 15% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2401 mg | 51% | |
*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.
