This Steak and Brussels Sprouts Salad is a simple and delicious winter salad you’re going to want to serve again and again. Delightful and flavorful it’s ready to go in just about half an hour.
This yummy recipe is perfectly portioned for two. Simply double or triple it if you need more servings. I like to meal prep this and take it for lunch too. I carry the dressing on the side and give it a toss when I am ready to eat it.
Steak and Brussels Sprouts Salad
Prep Time: 15 minutes
Total Time: 30 minutes
Servings: 2
Ingredients:
For the salad:
- ½ cup peanuts
- 2 tbsp olive oil
- Zest and juice of ½ lime
- ½ red pepper, sliced
- 1 medium carrot, ribbon-sliced with a peeler
- 2 ½ cups (250g) Brussels sprouts, chopped
- ½ lb round steak
- 2 cups arugula
- ½ cup pomegranate seeds
For the dressing:
- 1 garlic clove
- 1 tsp fresh ginger, grated
- 2 tbsp soy sauce
- 2 tbsp sweet chili sauce
Instructions:
In a grill pan over medium heat, add peanuts and fry for 5-6 minutes, stirring regularly until golden. Stir in 1 tbsp olive oil, a pinch of salt, and lime zest. Transfer to a plate.
Heat 1 tbsp olive oil in the same pan and fry the steak for 2-3 minutes on each side for medium-rare. Set aside to rest.
In the pan, fry Brussels sprouts for 3 minutes, then add carrot and red pepper to sauté briefly.
Remove the salad ingredients to a bowl.
For the dressing, grate a garlic clove and mix it with grated ginger. Whisk in soy sauce and sweet chili sauce.
Thinly slice the rested steak and mix it with the sautéed veggies and arugula in a bowl.
Arrange the salad in a serving dish, top it with steak slices, and sprinkle with pomegranate seeds and peanuts.
Drizzle the dressing over the salad and enjoy your flavorful meal!
If you give this recipe a try, I’d love to hear how it turned out! Leave a comment below or tag me on social media at @mixinmamas. I always enjoy seeing your creations. And if you’re looking for more easy dinner recipes, be sure to check out these posts too:
Steak and Brussels Sprouts Salad
Ingredients
For the salad:
- ½ cup peanuts
- 2 tbsp olive oil
- Zest and juice of ½ lime
- ½ red pepper sliced
- 1 medium carrot ribbon-sliced with a peeler
- 2 ½ cups 250g Brussels sprouts, chopped
- ½ lb round steak
- 2 cups arugula
- ½ cup pomegranate seeds
For the dressing:
- 1 garlic clove
- 1 tsp fresh ginger grated
- 2 tbsp soy sauce
- 2 tbsp sweet chili sauce
Instructions
- In a skillet over medium heat, add peanuts and fry for 5-6 minutes, stirring regularly until golden. Stir in 1 tbsp olive oil, a pinch of salt, and lime zest. Transfer to a plate.
- Heat 1 tbsp olive oil in the same pan and fry the steak for 2-3 minutes on each side for medium-rare. Set aside to rest.
- In the pan, fry Brussels sprouts for 3 minutes, then add carrot and red pepper to sauté briefly.
- For the dressing, grate a garlic clove and mix it with grated ginger. Whisk in soy sauce and sweet chili sauce.
- Thinly slice the rested steak and mix it with the sautéed veggies and arugula in a bowl.
- Arrange the salad in a serving dish, top it with steak slices, and sprinkle with pomegranate seeds and peanuts.
- Drizzle the dressing over the salad and enjoy your flavorful meal!