Your Feedback is Appreciated

Grilled steak with roasted brussels sprouts and a fresh garden salad

average rating is 3 out of 5, based on 150 votes

Experience a satisfying and wholesome meal with our Grilled Steak, Roasted Brussels Sprouts, and Fresh Garden Salad. Indulge in the rich flavors of juicy steak, perfectly charred with a hint of smokiness. Paired with tender roasted Brussels sprouts and a refreshing salad, this low-carb, high-protein dish is both nourishing and delicious.

Serving Suggestions/Tips:

For a perfectly cooked steak, ensure your grill or grill pan is preheated to medium-high heat.

Allow the steak to rest for a few minutes after grilling to lock in the juices and enhance the tenderness.

Serve the meal with a squeeze of fresh lemon juice over the Brussels sprouts for added zing.

Enjoy with a refreshing glass of infused water or unsweetened iced tea to complete the meal.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

Low-carb High-protein Diabetic-friendly Gluten-free Dairy-free Nut-free Paleo Keto Weight loss Balanced meal Diabetes management Low glycemic index Whole foods Clean eating Low calorie High-fiber Antioxidant-rich Nutrient-dense Diabetic-friendly vegetables

Ingredients

For the Grilled Steak:

1 (4-6 oz) steak (such as sirloin or ribeye)
Salt and pepper to taste
1 teaspoon olive oil

For the Roasted Brussels Sprouts:

1 cup Brussels sprouts, trimmed and halved
1 teaspoon olive oil
Salt and pepper to taste

For the Fresh Garden Salad:

2 cups mixed salad greens
1/4 cup cucumber, sliced
1/4 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1 tablespoon balsamic vinegar
1 tablespoon olive oil
Salt and pepper to taste

Directions

Preheat the grill or grill pan to medium-high heat.
Season the steak with salt and pepper on both sides.
Drizzle the olive oil over the steak and rub it into the meat.
Place the steak on the grill and cook for about 3-4 minutes per side for medium-rare, or adjust the cooking time according to your preference. Remove from heat and let it rest for a few minutes.
While the steak is resting, preheat the oven to 400°F (200°C).
In a bowl, toss the Brussels sprouts with olive oil, salt, and pepper.
Spread the Brussels sprouts in a single layer on a baking sheet and roast in the preheated oven for about 15-20 minutes or until they are tender and slightly browned.
In a large salad bowl, combine the mixed salad greens, cucumber, cherry tomatoes, and red onion.
In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper to make the dressing.
Drizzle the dressing over the salad and toss to combine.
Slice the grilled steak against the grain into thin slices.
Serve the grilled steak alongside the roasted Brussels sprouts and fresh garden salad.