“This is a super flavorful pile of greens topped by just a few slices of freshly grilled, juicy steak,” says Runner’s World contributing food writer Natalia Smith. “I could eat this every day.” Pair the high-protein salad with a hearty slice of crusty whole grain bread for a complete recovery meal. Or if you want to make a gluten-free version, choose a fish sauce or soy sauce that’s made without gluten.
Instructions :
1: Heat a charcoal or gas grill or a broiler to medium-high with the rack about 4″ from the heat source. Grill or broil the beef for 5 to 10 minutes, or until medium-rare. Set it aside to cool.
2: In a medium bowl, toss the lettuce with the mint, onion, and cucumber. In a small bowl, combine the lime juice, fish sauce or soy sauce, cayenne, sugar, and water. The mixture will be thin. Toss the greens with this dressing, then transfer the greens to a platter, reserving the dressing left in the bowl.
3: Thinly slice the beef, reserving its juice. Combine the juice with the remaining dressing. Lay the slices of beef over the salad and drizzle the dressing over all.
I’m Dr. Megan Justin
With a degree in Nutrition and years of experience working in U.S. hospitals, I specialize in creating personalized meal plans and delicious recipes for weight loss. I’m here to help you achieve your health goals with sustainable, easy-to-follow nutrition. Let’s transform your health, one meal at a time!
