Main
Summer Steak Salad with Green Sauce
20 minServes 2Nutri-Score B€€€
B
20 min
20 minSummer Steak Salad with Green Sauce
what you need
Ingredients
strip steak or ribeye (brought to room temperature)Other400 g
small cucumbers (diced)Produce3 pieces
cherry tomatoes (halved)Produce150 g
red onion (diced)Produce0.5 pieces- scallions (ends trimmed)Produce2 pieces
parsley (fresh, plus extra to top)Produce15 g- cilantro (fresh)Produce15 g
- jalapeño (de-seeded)Produce1 piece
garlic (peeled)Produce2 pieces
greek yogurt or cottage cheese (spoonful)Dairy60 g
lemon (juiced)Produce0.5 pieces
red wine vinegar or cornichon juice (or a splash of cornichon juice)Pantry15 ml
extra virgin olive oilPantry30 ml- white beans (drained and rinsed)Pantry200 g
avocado (sliced)Produce0.5 pieces
saltSpices3 g
black pepper (freshly ground)Spices2 g
per serving
Nutrition
620kcal
- Carbs
- 31 g
- Proteins
- 48 g
- Fat
- 34 g
step by step
Method
- Step 1
Prep the veggies
- Dice 3 small cucumbers, a handful of cherry tomatoes and half a red onion.
- Set the veggies aside in a large bowl.
- Step 2
Make the green sauce
- Add 2 scallions (ends trimmed), a handful of parsley, a handful of cilantro, 1 de-seeded jalapeño and 2 garlic cloves to a blender.
- Add a spoonful of greek yogurt (or cottage cheese).
- Squeeze in half a lemon or add a splash of red wine vinegar / cornichon juice.
- Season with extra virgin olive oil, salt and pepper.
- Blend until smooth and bright green.
- Step 3
Cook the steak
- Bring the steak to room temperature.
- Season with salt and pepper on both sides.
- Cook the strip steak or ribeye to your liking with salt, pepper and garlic.
- Rest the steak before slicing.
- Step 4
Assemble the salad
- Add white beans and half an avocado to the veggies.
- Slice the rested steak and add it to the bowl.
- Drizzle the green sauce over everything.
- Add a pinch of salt to the veggies and top with fresh parsley.
- Plate everything together and enjoy.