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Steak and Brussels Sprouts Salad

Categories Easy Recipes, Gluten Free, Healthy Recipes, Low Carb, Main Course, Salad, Side Dish

I love this hearty steak and brussels sprouts salad. It has a gremolata style dressing that is bright and herbaceous and manages to keep this hearty salad light.

This salad is a full meal disguised as a salad with the roasted brussels and grilled steak but it still manages to keep things lighter than if they were separate it. It brings together all of the delicious flavors into one bite.

What you need to make these steak and brussels sprouts salad: (printable recipe is below)

Serves 2 as a main entrée or 4 as a side

For the brussels sprouts:

  • 1 pound brussels spouts sliced or quartered
  • olive oil
  • salt and pepper
  • parmesan cheese

For the steak:

  • 1/2 pound steak
  • 3 cloves garlic – finely minced
  • 1 teaspoon fresh lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • pinch sugar
  • 1 teaspoon Italian Herbs or garlic and herb seasoning
  • 1 tablespoon olive oil

For the gremolata dressing:

  • 1 1/2 tablespoons lemon zest
  • 2 cloves garlic
  • 1/2 cup parsley
  • 1/2 teaspoon salt
  • dahs of black pepper
  • 1 tablespoon sugar
  • 5 tablespoons white wine vinegar
  • 3 tablespoons lemon juice
  • 6 teaspoons olive oil

For the salad:

  • 3 cups mixed greens
  • 2 cups arugula
  • cooked steak – sliced into bite sized pieces
  • Brussels sprouts
  • 1/4 cup parmesan cheese – shaved
  • 1/2 cup tomatoes – diced
  • 1/3 cup sundried tomatoes – chopped
  • 1/2 cup croutons
  • 1/3 cup marinated artichoke hearts – optional

Instructions

  1. Preheat oven to 400 F.
  2. Toss sliced or quartered brussels sprouts in some olive oil, sprinkle with salt, pepper and parmesan cheese then place on a lined baking sheet and bake for roughly 25-30 minutes or until they are cooked through.
  3. While brussels sprouts are baking, mix together the garlic, lemon zest, lemon juice, salt, black pepper, sugar, Italian herbs and olive oil and rub it generously onto the steak and then let it sit with it on it for about 20 minutes.
  4. Heat a pan, add more olive oil and cook steak to desired doneness then let it rest until you are ready to assemble the salad then slice into bites sized pieces.
  5. Make the gremolata dressing by adding all ingredients into a food processor or blender and blending until smooth.
  6. To assemble to salad, add the mixed greens, arugula, sliced steak, brussels sprouts, parmesan cheese, tomatoes, sundried tomatoes, croutons and optional marinated artichoke hearts.
  7. Top with desired salad dressing and enjoy.

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Print Recipe
5 from 1 vote

Steak and Brussels Sprout Salad

A hearty and delicious steak and brussels sprout salad with a gremolata style dressing.
Prep Time10 minutes
Cook Time30 minutes
Course: Dinner, Lunch, Main Course, Salad
Cuisine: Dinner, Italian, lunch, main course, Salad
Keyword: Dinner, Healthy, Healthy Recipes, low carb, main course, Salad, Salad Dressing, Steak
Servings: 2 servings

Ingredients

For the brussels sprouts:

  • 1 pound brussels spouts sliced or quartered
  • olive oil
  • salt and pepper
  • parmesan cheese

For the steak

  • 1/2 pound steak
  • 3 cloves garlic – finely minced
  • 1 teaspoon fresh lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • pinch sugar
  • 1 teaspoon Italian Herbs or garlic and herb seasoning
  • 1 tablespoon olive oil

For the gremolata dressing

  • 1 1/2 tablespoons lemon zest
  • 2 cloves garlic
  • 1/2 cup parsley
  • 1/2 teaspoon salt
  • dahs of black pepper
  • 1 tablespoon sugar
  • 5 tablespoons white wine vinegar
  • 3 tablespoons lemon juice
  • 6 teaspoons olive oil

For the salad

  • 3 cups mixed greens
  • 2 cups arugula
  • cooked steak – sliced into bite sized pieces
  • Brussels sprouts
  • 1/4 cup parmesan cheese – shaved
  • 1/2 cup tomatoes – diced
  • 1/3 cup sundried tomatoes – chopped
  • 1/2 cup croutons
  • 1/3 cup marinated artichoke hearts – optional

Instructions

  • Preheat oven to 400 F.
  • Toss sliced or quartered brussels sprouts in some olive oil, sprinkle with salt, pepper and parmesan cheese then place on a lined baking sheet and bake for roughly 25-30 minutes or until they are cooked through.
  • While brussels sprouts are baking, mix together the garlic, lemon zest, lemon juice, salt, black pepper, sugar, Italian herbs and olive oil and rub it generously onto the steak and then let it sit with it on it for about 20 minutes.
  • Heat a pan, add more olive oil and cook steak to desired doneness then let it rest until you are ready to assemble the salad then slice into bites sized pieces.
  • Make the gremolata dressing by adding all ingredients into a food processor or blender and blending until smooth.
  • To assemble to salad, add the mixed greens, arugula, sliced steak, brussels sprouts, parmesan cheese, tomatoes, sundried tomatoes, croutons and optional marinated artichoke hearts.
  • Top with desired salad dressing and enjoy.