When I am trying to eat a little healthier, shredded chicken salads are my go-to lunch. However, after a few days of salad-eating, I have to mix it up. I decided to add STEAK to my salad and it was the best decision ever!
Even if it’s too cold outside to fire up the grill, don’t worry! You can still make a delicious steak indoors on your stove top. I would highly recommend getting a good grill pan – that always makes “indoor grilling” a breeze!
The great thing about this recipe is you can add whatever fresh vegetables you want – if you like it, add it!! Make this salad work for you. 🙂
If you are looking for lightened up versions of your favorite recipes, be sure to check out our Weekly Healthy Menu Plan where we email you 6 dinners, 2 side dishes, and 1 dessert each week!
In a large skillet or grill pan, melt butter over medium-high heat.
Brush each side of the steak with olive oil and season with salt and pepper as desired.
Add steak to the preheated skillet and cook for 4-5 minutes or until golden brown and slightly charred. Flip the steak and continue to grill for 4-5 minutes for medium rare, 5-7 minutes for medium, or 8-10 minutes for medium-well.
Transfer steaks to a plate and keep covered for 5 minutes with aluminum foil. Cut steaks into bite-sized pieces.
To assemble salads, place about 2 cups of lettuce on each plate. Top with cooked steak, eggs, tomatoes, cheese, cucumber, red bell pepper, and green bell pepper.
Serve with your favorite salad dressing.
In order to keep this around 500 calories per serving, you will want to only have about 1 pound of steak. However, your family may want more meat for this recipe, depending on their preference.