Zesty Mediterranean Steak & Spinach Salad

Name: Zesty Mediterranean Steak & Spinach Salad
Total time: 25 min
Yield: 2 people
Ingredients: 10.5 oz Striploin Steak; 5 oz Fresh Spinach; 0.5 cup Cherry Tomatoes; 1 small Cucumber; 3 whole Radish; 2 tbsp Red Onion; 2 oz Goat Cheese; 1 tbsp Pomegranate Molasses; 2 tbsp Lemon Juice; 2 tbsp Olive Oil; 1 tsp Salt; 0.5 tsp Black Pepper

Gluten-Free • Low CarbUnder 30 MinsHigh ProteinStovetopDinnerMediterranean

Medium 25 min 520 kcal 2 servings

MACROS

per serving

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A high-protein salad featuring pan-seared striploin steak over a bed of fresh greens and crunchy vegetables, finished with a tangy pomegranate vinaigrette.

If you're looking for a meal that feels like a gourmet restaurant experience but uses ingredients already in your fridge, this Zesty Mediterranean Steak & Spinach Salad is the perfect choice. This Zesty Mediterranean Steak & Spinach Salad brings together a beautiful balance of textures and flavors, making it an ideal easy dinner for busy weeknights or a sophisticated lunch. By utilizing your fresh spinach, cucumber, and cherry tomatoes, you are creating a nutrient-dense base that provides a satisfying crunch and a boost of vitamins. The star of the show is the tender, pan-seared striploin steak, which provides high-quality protein to keep you full and energized. What makes this dish truly special is the dressing—a tangy blend of olive oil, lemon, and pomegranate molasses that ties the earthy goat cheese and sharp radishes together. This homemade dressing is far superior to store-bought options and really elevates the healthy meal to something extraordinary. Whether you're following a low-carb lifestyle or just want a fresh way to use up your groceries, this Zesty Mediterranean Steak & Spinach Salad is a winner. The addition of red onions adds a layer of complexity that complements the richness of the beef. It’s a vibrant, colorful plate that proves salads can be both filling and incredibly delicious.

Ingredients

300 g Striploin Steak
150 g Fresh Spinach
100 g Cherry Tomatoes
100 g Cucumber
40 g Radish
30 g Red Onion
50 g Goat Cheese
1 tbsp Pomegranate Molasses
2 tbsp Lemon Juice
2 tbsp Olive Oil
1 tsp Salt
0.5 tsp Black Pepper

Instructions

1
Pat the striploin steak completely dry with paper towels and season both sides generously with salt and black pepper.
2
Heat 1 tbsp of olive oil in a skillet over medium-high heat. Once shimmering, add the striploin steak and sear for 3-4 minutes per side for medium-rare, or until your preferred doneness is reached.
3
Remove the striploin steak from the pan and let it rest on a plate for at least 5-8 minutes before slicing against the grain.
4
While the meat rests, prepare the dressing by whisking together the remaining olive oil, lemon juice, and pomegranate molasses in a small jar or bowl.
5
In a large salad bowl, combine the spinach, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, and sliced radish.
6
Drizzle the dressing over the vegetables and toss gently to coat.
7
Divide the salad between two plates. Top with the sliced striploin steak and crumble the goat cheese over the top before serving.

Chef's Tips

•Always let your steak rest; this ensures the juices redistribute, keeping the meat tender for the salad.
•If the pomegranate molasses is too thick, whisk it with the lemon juice first to loosen it up before adding the oil.
•For extra crunch, add a handful of toasted walnuts or sunflower seeds from your pantry.