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Sweet Pepper, Argula& Steak Salad

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

Indulge in the perfect blend of flavors with our Sweet Pepper, Arugula & Steak Salad. Grilled red bell peppers and onions combine with juicy cherry tomatoes and tender steak, all tossed with a tangy vinaigrette. This vibrant salad is a feast for the senses and a delightful way to savor the freshness of arugula. Get ready to impress your taste buds with this quick and healthy recipe!"

Serving suggestions/tips:

Serve the salad immediately after tossing to preserve the crispness of the vegetables.

Consider grilling the vegetables and steak outdoors for an added smoky flavor.

Garnish with additional fresh chives or a sprinkle of Parmesan cheese for extra flavor.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

Lunch Medium Beef Main-Meal Side Moderate Happiness-free Low-carb high-protein gluten-free dairy-free keto-friendly paleo-friendly grain-free nut-free sugar-free clean eating weight loss diabetic-friendly heart-healthy Mediterranean diet summer salad antioxidant-rich vitamin-packed fiber-rich iron-rich lean protein low-calorie balanced meal nutrient-dense inflammation-fighting diabetic-friendly low-sodium energy-boosting detox-friendly

Ingredients

Olive oil for brushing vegetables & for the grill grate
1/2 large red onion, cut into 1/2-inch wide rings
2 large red bell peppers, cut into quarters
1 cup halved grape or cherry tomatoes
Freshly ground black pepper
1/2 pound lean steak, trimmed
1 cup chopped watercress or arugula

For the Vinaigrette:

1/4 cup red wine vinegar
Stevia (if desired)
1/2 tsp freshly ground black pepper
2 tbsp extra-virgin olive oil
1/4 cup finely chopped fresh chives

Directions

Preheat your grill to medium-high heat. Brush the grill grate with olive oil to prevent sticking.
In a large bowl, combine the red onion rings, red bell peppers, and grape or cherry tomatoes. Drizzle with olive oil and sprinkle with freshly ground black pepper. Toss well to coat the vegetables.
Grill the onion rings, bell peppers, and tomatoes over medium-high heat until they are lightly charred and tender, usually about 5-7 minutes. Remove from the grill and set aside.
Season the steak with salt and pepper. Grill the steak over medium-high heat for about 4-5 minutes per side or until it reaches your desired level of doneness. Remove from the grill and let it rest for a few minutes. Once rested, thinly slice the steak.
In a small bowl, whisk together the red wine vinegar, stevia (if desired), freshly ground black pepper, extra-virgin olive oil, and finely chopped fresh chives to make the vinaigrette.
In a serving bowl, place the chopped watercress or arugula. Top with the grilled onion rings, bell peppers, and tomatoes. Add the sliced steak on top.
Drizzle the vinaigrette over the salad and toss gently to combine.
Serve immediately and enjoy your Sweet Pepper, Arugula & Steak Salad!