Beef & Broccoli Steak Salad (30g Protein) Recipe

Introduction

This Beef & Broccoli Steak Salad is a satisfying, protein-packed dish perfect for a nutritious lunch or dinner. Combining tender flank steak with roasted broccoli and a flavorful soy-ginger vinaigrette, it’s both fresh and hearty.

Ingredients

• 1 lb flank steak
• 4 cups broccoli florets
• 4 cups mixed greens
• 1 tablespoon sesame seeds
• 2 tablespoons olive oil (for roasting)
• Salt and pepper, to taste
• For the Soy-Ginger Vinaigrette:
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon honey or maple syrup
• 1 teaspoon grated fresh ginger
• 1 small garlic clove, minced

Instructions

1. Step 1: Preheat the oven to 425°F (220°C). Toss broccoli florets with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until browned and crisp-tender.
2. Step 2: While the broccoli roasts, season the flank steak with salt and pepper. Heat a skillet over medium-high heat and sear the steak for 4–5 minutes per side or until it reaches your desired doneness. Remove from heat and let it rest for several minutes before slicing thinly against the grain.
3. Step 3: In a small bowl or jar, whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated ginger, and minced garlic to make the vinaigrette.
4. Step 4: Assemble the salad by layering mixed greens, roasted broccoli, and sliced steak. Drizzle with the soy-ginger vinaigrette and sprinkle with sesame seeds.
5. Step 5: Serve the salad warm or at room temperature to enjoy the full flavors.

Tips & Variations

• For extra crunch, toast the sesame seeds lightly before sprinkling on the salad.
• Swap flank steak for skirt steak or sirloin if preferred.
• Try adding thinly sliced red onion or shredded carrots for more color and flavor.
• Use tamari instead of soy sauce for a gluten-free option.
• If you prefer, grill the steak and broccoli instead of roasting and searing for a smoky taste.

Storage

Store leftover steak and roasted broccoli separately from the greens and vinaigrette in airtight containers in the refrigerator for up to 2 days. Assemble the salad just before serving to keep the greens fresh. Reheat the steak and broccoli gently in a skillet or microwave before adding to the salad.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli instead of fresh?

Fresh broccoli works best for roasting to get a crisp texture, but if using frozen, make sure to thaw and pat it dry before roasting to avoid sogginess.

How can I make this salad vegetarian or vegan?

To make this salad vegan, replace the steak with marinated and grilled tofu or tempeh, and use maple syrup instead of honey in the vinaigrette.

Beef & Broccoli Steak Salad (30g Protein) Recipe

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★★★★★

5 from 112 reviews

This Beef & Broccoli Steak Salad combines tender, flavorful flank steak with crisp roasted broccoli and fresh mixed greens, all tossed in a savory soy-ginger vinaigrette. Rich in protein and bursting with umami flavors, this salad is perfect as a nutritious, satisfying meal that can be served warm or at room temperature.

• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting and Frying
• Cuisine: Asian-inspired

Ingredients

Scale 1x2x3x

For the Salad:

• 1 lb flank steak
• 4 cups broccoli florets
• 4 cups mixed greens
• 1 tablespoon sesame seeds
• 2 tablespoons olive oil (for roasting)
• Salt and pepper, to taste

For the Soy-Ginger Vinaigrette:

• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon honey or maple syrup
• 1 teaspoon grated fresh ginger
• 1 small garlic clove, minced

Instructions

1. Roast the Broccoli: Preheat your oven to 425°F (220°C). Toss the broccoli florets with olive oil, salt, and pepper to coat evenly. Spread them out on a baking sheet and roast for 20 to 25 minutes until they are browned and crisp-tender.
2. Sear the Flank Steak: While the broccoli roasts, season the flank steak generously with salt and pepper. Heat a skillet over medium-high heat and sear the steak for 4 to 5 minutes per side or until it reaches your preferred level of doneness. Remove the steak from heat and let it rest for several minutes to retain juices, then slice it thinly against the grain.
3. Prepare the Soy-Ginger Vinaigrette: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated fresh ginger, and minced garlic until well combined. Alternatively, place all ingredients in a jar and shake vigorously to mix.
4. Assemble the Salad: In a large serving bowl or on individual plates, layer the mixed greens, roasted broccoli, and sliced steak. Drizzle the soy-ginger vinaigrette over the salad and sprinkle with sesame seeds for a final touch.
5. Serve: Enjoy the salad warm or at room temperature to maximize flavor and savor every bite.

Notes

• You can substitute flank steak with skirt steak or sirloin for similar results.
• Use maple syrup instead of honey to make the vinaigrette vegan-friendly.
• To reduce sodium, choose low-sodium soy sauce or tamari.
• Leftover steak and broccoli can be stored separately in airtight containers in the refrigerator for up to 3 days.
• For added crunch, toast the sesame seeds lightly before sprinkling on the salad.

Keywords: beef salad, broccoli salad, flank steak, soy-ginger vinaigrette, healthy protein salad, roasted broccoli, easy dinner, Asian flavors