1 10 – 12 oz striploin steak

Salt and pepper

1 red beet, roasted and peeled

1 golden beet, roasted and peeled

10 – 12 cherry tomatoes, halved

1 red onion, peeled and thinly sliced

½ medium avocado, peeled and cubed (drizzled with lime juice)

Thin slivers of Parmesan cheese

Mixed greens (romaine lettuce, spinach leaves, kale)

Creamy Balsamic Dressing

– 3 tbsp mayonnaise

3 tbsp balsamic vinegar

Few dashes of Worcestershire sauce

Pinch of sugar

Salt and black pepper


  1. Season the steak with salt and black pepper.
  2. Heat a little oil in a frying pan over high heat. Thinly slice the steak into even strips. Saute the steak quickly over high heat just for 2 – 3 minutes or 4 – 5 on either side for preferred doneness. Remove and let rest.
  3. Make the dressing: Mix all the ingredients together. Taste and adjust seasoning if necessary.
  4. Place an even layer of greens on a serving platter. Arrange the vegetables in decorative heaps over the bed of greens.
  5. Place the steak strips in the center of the salad. Drizzle with the dressing or serve with the dressing on the side.

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