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Instead of a huge calorie-filled steak and potato dinner, take those same ingredients in smaller portions and create this killer salad with 27g of protein and 5g of fiber per serving.

Nutrition information (per serving)

Calories: 390; total fat: 18g; saturated fat: 5g; protein: 27g; carbohydrates: 29g; sugar: 5g; fiber: 5g; cholesterol: 67mg; sodium: 116mg

Recipe and photo by Anglea Asche, M.S., R.D. of Eleat Nutrition.

Makes 1 Servings
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For the salad:
4 oz baby potatoes (mix of purple, red, & golden)
3-4 oz strip steak
2 cups mixed greens
1 scallion, sliced
1/4 cup baby tomatoes, sliced
1 Tbsp goat cheese, crumbled
For the dressing:
2 tsp olive oil
2 tsp balsamic vinegar
1/4 tsp dried rosemary
1/4 tsp garlic powder
Pinch of salt
Pinch of black pepper
How to make it 

To boil potatoes, place in pan of water and bring to boil. Simmer until potatoes are tender (about 10-12 minutes), and drain. Let cool before slicing into halves or quarters. (You could also microwave if short on time.)

To cook steak, season with a pinch of salt and pepper, and place in skillet with olive oil over medium-high heat. Cook until desired degree of doneness, remove from heat, and let cool for about 5 minutes before slicing.

To make the dressing, mix together the balsamic, oil, salt, pepper, garlic powder, and dried rosemary in a small bowl.

In a large bowl, combine mixed greens, tomatoes, sliced potatoes, and scallions. Toss with the dressing.

Place on serving plate, and add the sliced steak and goat cheese on top.