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The Best Grilled Steak & Beet Salad
The Best Grilled Steak & Beet Salad
This is seriously one of the best salads to have ever touched my tastebuds. It's loaded with protein, fiber and healthy fats, making it a perfect main dish after a day of exploring outdoors. COOKING MEHOD: Grill, campfire, campstove
Equipment
- 1 Frying Pan OR
- foil
Ingredients
- 2 steaks (100g+ each)
- 3-4 cups spring mix greens
- 1 cup beets, diced
- 1 avocado
- ½ cup carrots, shredded or matchstick
- ¼ cup feta cheese, crumbled
- ½ cup pecans
- ¼ cup water *for cooking beets
- 1-2 tbsps cookingoil of choice, *for cooking beets
- balsamic vinaigrette, to taste
Instructions
- 1. Lightly cover both sides of steak with a couple pinches of salt and pepper. Set aside.
- 2. Chop beets into equal cubes. (I leave the skin on – peel before chopping if preferred). Toss in olive oil to lightly coat.
- 3. Transfer beets to a pan or foil and pour in ¼ cup water. Cook on med-high heat for 13-15 minutes; water should evaporate.
- 4. While beets are cooking, prepare mixed greens in a bowl. Cut or shred carrots, slice or dice avocado and crumble cheese; sprinkle on top of mixed greens.
- 5. Once beets are done cooking, set aside to cool.
- 6. Optional: Pour pecans into a fresh pan or on a sheet of foil (or give the one just used a quick wipe). Roast on med-high heat until aromatic and slightly browned, about 10 minutes.
- 7. While pecans are roasting, grill or pan fry steak on med-high heat to preferred doneness.
- 8. Once done, sprinkle pecans on top of mixed greens; dress with balsamic vinaigrette, toss and serve into bowls.
- 9. Top off with sliced steak.
Notes
- You can swap the mixed greens with any green of your preference (romaine, arugula, etc)
- This salad is fantastic without the steak too (tell your vegetarian friends!)
- This can also be cooked over the campfire, check out our post: How to Gauge the Temperature of a Campfire for Cooking
Nutrition
Serving: 1gCalories: 809kcalCarbohydrates: 27gProtein: 30gFat: 68gSaturated Fat: 14gCholesterol: 83mgSodium: 460mgFiber: 14gSugar: 10g
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The Foodie Behind the Screen
Hi there! I'm Bri.
I create and share nutritious and flavourful recipes for outdoor enthusiasts and adventure seekers.
