Winter Steak Salad

Fresh, hearty, and full of seasonal flavor, this winter salad combines crisp greens, tender steak, roasted veggies, and a bold ginger-soy dressing for the perfect cold-weather meal.

Course Main Course, Salad

Cuisine American

Keyword salad, steak, steak salad, Winter Steak Salad

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 328kcal

Author Stacey aka the Soccer Mom

Cost $15

Equipment

Steak Pan
Mixing bowls
Vegetable Peeler

Ingredients

For the salad

1/2 cup peanuts
2 TB olive oil
Zest and juice of half a lime
½ red bell pepper sliced
1 medium carrot ribbon-sliced with a peeler
2 ½ cups Brussels sprouts chopped
1/2 lb round steak
2 cups arugula
1/2 cup pomegranate seeds

For the dressing

1 garlic clove minced
1 tsp fresh ginger grated
2 TB soy sauce
2 TB sweet chili sauce
1 tsp honey

Instructions

In a steak pan over medium heat, add the peanuts and fry for 5-6 minutes, stirring regularly until golden. Stir in 1 Tablespoon of olive oil, a pinch of salt, and lime zest. Set aside.
Heat 1 Tablespoon of olive oil in the same pan and fry the steak for 2-3 minutes on each side for medium-rare. Set aside and allow to rest before slicing.
In the same pan, fry the chopped Brussels sprouts for 3 minutes, then add the ribbon carrot and sliced red pepper to sauté briefly.
Prepare the dressing by whisking together the ingredients. Taste and adjust as needed to your preference.
Toss together the cooked veggies and arugula in a large bowl with half of the dressing.
Thinly slice the rested steak.
Arrange the salad and veggies in a serving dish, top it with steak slices, and sprinkle with pomegranate seeds and peanuts.
Drizzle the rest of the dressing over the salad.

Nutrition