Grilled Steak Salad
A protein-packed gourmet delight combining chili-rubbed flank steak, fresh greens, creamy avocado, marinated artichokes, and crunchy cashews. Perfect for a healthy lunch, post-workout meal, or impressive dinner.
Equipment
- Grill or Cast Iron Skillet For searing the steak
- Mixing Bowl For salad base
- Sharp knife For slicing steak and vegetables
Ingredients
- 405 g Beef Flank Steak With 10% waste
- 16 g Chili Rub Bantam-style
- 80 g Shallots & Lime Dressing Zesty flavor
- 20 g Grilled Shallots Caramelized
- 14 g Salted Cashews For crunch
- 30 g Mesclun Mix Salad greens
- 20 g Arugula Adds pungency
- 10 g Baby Spinach Rich in iron
- 96 g Avocado After accounting 40% waste
- 170 g Marinated Artichokes Fiber & antioxidants
- 20 g Spring Onion Thinly sliced
- 0.63 g Rubuffee Eldo Fresh Optional crispy slices
Instructions
- Coat the flank steak with the chili rub. Place in a sealed container and refrigerate for 3–6 hours to marinate. Preheat a grill or skillet to medium-high heat.
- Grill the steak for 2–4 minutes per side for medium-rare, adjusting for desired doneness. Remove from heat and let the steak rest for 5 minutes. Slice thinly against the grain.
- In a large bowl, toss mesclun mix, arugula, and baby spinach to combine.
- Add sliced avocado, marinated artichokes, spring onions, and baby radish (if using).
- Drizzle with shallots and lime dressing, tossing lightly to coat.
- Arrange sliced steak over the greens. Sprinkle with chopped cashews and grilled shallots for crunch. Serve immediately.
Notes
- Make it Low-Carb: Reduce or remove cashews.
- Vegetarian Version: Swap steak with grilled tofu or tempeh.
- Flavor Twists: Add feta & olives for Mediterranean, or soy-sesame dressing for Asian style.
- Meal Tips: Great hot or cold. Pairs well with garlic bread or a whole grain roll.