Beef & Broccoli Steak Salad (30g Protein) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
