This Steak Salad with Honey Mustard Dressing is tasty, protein-rich, and loaded with veggies. Steak is one of my favorite protein sources, and adding it to this salad made me love it even more. The steak is seasoned with garlic powder, oregano, salt, and black pepper, giving it the best flavor. You have got to try this salad.
Why You Will Love This Salad
Easy to prepare – I took under 40 minutes to prepare four servings of this steak salad. It is a quick and easy meal prep lunch or dinner idea.
Delicious – This is one of the best salads I have made. The honey mustard dressing gives this salad the most fantastic flavor.
Customizable Recipe – Feel free to adjust the seasoning to your liking and edit some of the ingredients.
Ingredients Needed For Steak Salad with Honey Mustard Dressing
- Beef (sirloin) is an excellent source of protein and iron. It can be substituted for chicken breast.
- Eggs provide high-quality, complete protein. They are also a rich source of choline, a vital nutrient.
- Cucumbers are full of antioxidants. They also help improve digestion. You can substitute cucumber for zucchini.
- Cherry tomatoes contain essential nutrients, including vitamin C and potassium. They can be substituted for Roma tomatoes.
- Feta is a good source of protein. You can replace it with goat cheese.
- Spring mix provides vitamins and minerals. You can replace the spring mix with Romaine lettuce.
- Onions are loaded with antioxidants.
- Honey mustard is used to make the salad dressing. You can substitute it for Dijon mustard.
- Olive oil is a good source of healthy fats. You can replace it with avocado oil.
- Apple cider vinegar is used in the salad dressing. However, you can replace it with lemon juice or red wine vinegar.
- Seasonings: I used oregano, garlic powder, salt, and black pepper
How To Make Steak Salad with Honey Mustard Dressing
Preheat oven to 375 degrees F.
Season the beef with salt, black pepper, garlic powder, and oregano. Place the meat on a sheet pan, transfer it to the oven, and roast at 375 degrees F for 20-25 minutes. Allow the beef to cool, and then cut it into cubes.
Cut cherry tomatoes and cucumbers. Finely chop the onion.
Place the eggs in a pot with cold water. Boil the water for 5-7 minutes, then turn off the heat and let the eggs sit in the hot water for a few minutes. Once they’re cooled, peel and dice them.
Combine olive oil, apple cider vinegar, honey mustard, salt, black pepper, oregano, and garlic powder at the bottom of four 32 oz mason jars.
Add cucumber, cherry tomatoes, steak, onion, egg, spring mix, and feta to each jar.
Add one jar of mixture to a bowl whenever you are ready to eat, combine, and enjoy!
