A light, refreshing, and high-protein meal featuring tender pan-seared steak strips served over crunchy lettuce, tomatoes, red onion, and sweet baby carrots. Simple, nutritious, and perfect for lunch or dinner!
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For the Steak
200β250 g beef steak (sirloin, flank, or ribeye)
1 tsp olive oil
Β½ tsp paprika
Β½ tsp garlic powder
Salt & pepper to taste
For the Salad
2 cups chopped lettuce
1 large tomato, sliced or diced
ΒΌ red onion, thinly sliced
A handful of baby carrots
Optional: cucumber slices, bell pepper pieces
For the Dressing (simple & light)
1 tbsp olive oil
1 tsp lemon juice or vinegar
Β½ tsp Dijon mustard (optional)
Salt & black pepper
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Cook the Steak
Season steak with olive oil, paprika, garlic powder, salt, and pepper.
Heat a pan on medium-high and sear 3β4 min per side for medium doneness.
Rest 5 minutes, then slice into strips.
Prepare the Salad
Add lettuce, tomatoes, red onion, and carrots to a large plate or bowl.
Toss lightly with the dressing.
Assemble the Plate
Place the juicy steak strips on top of the salad.
Add extra seasoning if desired.
Serve immediately and enjoy while warm!
Prep Time: 10 minutes
Cooking Time: 8 minutes
Total Time: 18 minutes
Kcal: ~420 per serving
Servings: 1