Steak Salad

Recipe makes 4 servings

Ingredients:

2 ribeye steaks (or another preferred cut, approximately 200g/7oz each)
4 cups arugula
¼ cup walnuts, roughly chopped
¼ cup hazelnuts, roughly chopped
¼ cup almonds, roughly chopped
2 medium tomatoes, sliced
100g/3.5oz fresh goat cheese, crumbled
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon smoked paprika
Salt and pepper, to taste
1 lemon, sliced (for grilling and garnish)
2 Tbsp olive oil (for grilling the steaks and lemon)

Instructions:

Heat a grill or grill pan over medium-high heat. Lightly brush the steaks and lemon slices with olive oil. Season the steaks with salt, pepper, and a sprinkle of smoked paprika. Place the steaks and lemon slices on the grill. Grill the steaks for 4-6 minutes per side (depending on your preferred doneness). Grill the lemon slices for 1-2 minutes per side until slightly charred and with grill marks.

While the steaks are grilling, heat a dry pan over medium heat. Add the chopped walnuts, hazelnuts, and almonds. Toast them for 3-4 minutes, stirring frequently, until they are lightly golden and fragrant. Remove from heat and set aside.

In a large bowl, combine the arugula, sliced tomatoes, and crumbled goat cheese. Add the toasted nuts and toss gently to combine.

Once the steaks are done, remove them from the grill and let them rest for 5 minutes.

Arrange the steaks on top of the salad. Sprinkle dried oregano, dried thyme, salt, and pepper over the salad for extra flavor. Gently toss everything together.

Garnish the salad with the grilled lemon slices for added color and flavor. Serve immediately.

Nutritional breakdown per serving  (recipe makes 4 servings)

539 Calories
35.7g Protein
40.7g Fat
3.2g Fiber
7.9g Total Carbs
4.7g NET Carbs