Low Sodium Grilled Steak Salad
Savor the vibrant flavors of our Low Sodium Grilled Steak Salad, a healthy yet indulgent dish that's perfect for a nourishing lunch or light dinner. This recipe combines tender, perfectly grilled lean beef steak seasoned with black pepper and garlic powder, served atop a bed of crisp mixed greens, juicy cherry tomatoes, crunchy cucumber, tangy red onion, and creamy avocado. A homemade balsamic vinaigrette made with olive oil, honey, and Dijon mustard ties the dish together, offering a delectable balance of richness and acidity. With minimal salt and maximum flavor, this salad is both heart-healthy and satisfying. Ready in just 30 minutes, it’s a quick and easy way to enjoy a protein-forward meal that highlights fresh ingredients and classic grilling techniques. Perfect for steak lovers seeking a low sodium option!
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Recipe Information
Ingredients
- 1 pound lean beef steak (e.g., sirloin or flank)
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 6 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, sliced
- 0.5 small red onion, thinly sliced
- 1 medium avocado, sliced
Instructions
Remove the steak from the refrigerator about 30 minutes before cooking to bring it to room temperature, which will ensure even cooking.
Preheat the grill to medium-high heat and lightly oil the grates to prevent sticking.
Season the steak on both sides with black pepper and garlic powder, pressing the seasonings into the meat to adhere.
Place the steak on the grill and cook for about 4-5 minutes per side for medium-rare doneness or until it reaches your desired level of doneness.
Remove the steak from the grill and allow it to rest on a cutting board for at least 5 minutes before slicing, to retain its juices.
While the steak rests, prepare the balsamic vinaigrette by whisking together 2 tablespoons of olive oil, balsamic vinegar, honey, and Dijon mustard in a small bowl.
In a large salad bowl, combine the mixed salad greens, cherry tomatoes, cucumber slices, red onion slices, and avocado.
Thinly slice the steak against the grain for tenderness and add it to the salad.
Drizzle the salad with the balsamic vinaigrette and gently toss to combine.
Serve the salad immediately and enjoy this nutritious, low sodium meal.
Nutrition Facts
Calories |
1589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.1 g | 126% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 518 mg | 22% | |
| Total Carbohydrate | 53.2 g | 19% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 22.4 g | ||
| Protein | 129.0 g | 258% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 3761 mg | 80% | |
*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.
