This Sirloin Steak Salad with Fresh Mozzarella and Roasted Vegetables is so delicious that eating a salad will actually become desirable. Complete with roasted zucchini, mushrooms and red onions and topped with fresh basil, mozzarella, tomatoes and a perfectly cooked steak. Savory, fresh and full of flavor. Not to mention it’s low cab and gluten free!
Here's What You Need For A Sirloin Steak Salad With Fresh Mozzarella and Roasted Vegetables:
Ingredients:
- 1 large zucchini
- 1/2 of a red onion
- 3 large portobello mushroom caps
- 2 tablespoons olive oil
- 1 pound of sirloin steak
- 4 tbsp unsalted butter
- 1 cup cherry tomatoes
- 6 cups of spring salad mix
- handful of fresh basil
- 6 oz. fresh mozzarella cheese
- salt and pepper to taste
- Salad dressing of choice (like this honey lemon vinaigrette)
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Here's How To Make A Sirloin Steak Salad With Fresh Mozzarella and Roasted Vegetables:
Preheat your oven to 375°F. Bring your steak out of the fridge to let it sit for about 30 minutes before cooking it. If you’re making a dressing (like this honey lemon vinaigrette dressing) we suggest making that now so it can chill in the fridge before serving.
While the oven is preheating, cut up the mushrooms, zucchini, and onion and place them on a parchment lined baking sheet. Drizzle them with olive oil and salt and pepper. Bake for 25 minutes.
Now, start heating up your cast iron skillet to cook your steak. We suggest letting it heat up for about 10 minutes so it’s really hot. In the meantime, dab your steak off with paper towels to dry it and season liberally with salt and pepper.
Add your steak to the smoking hot cast iron, dry. We learned this trick from a fellow foodie, @topnosheats who cooks the best steaks ever on her insta stories. Cook for 3-4 minutes on the first side to get a nice sear on it. Flip it over, then add your butter on top and baste the steak for another 3-4 minutes until done (if you like your steaks medium rare).
Let the steaks rest for about 10 minutes. While your steaks are resting, assemble the salad. Add your spring mix, tomatoes, mozzarella and roasted vegetables to the bowl. Next, begin slicing into your steak.
Next, just top the salad with steak and drizzle with dressing to serve!
Garnish with basil and dressing and enjoy!
Please let us know if you guys give this recipe a try. If you like this recipe, share it with your friends! Check out this Honey Lemon Vinaigrette Dressing to top it if you want!
Until next time,
Briana & Chamere
This Sirloin Steak Salad with Fresh Mozzarella and Roasted Vegetables is so delicious that eating a salad will actually become desirable. Complete with roasted zucchini, mushrooms and red onions and topped with fresh basil, mozzarella, tomatoes and a perfectly cooked steak. Savory, fresh and full of flavor. Not to mention it’s low cab and gluten free!
- 1 large zucchini
- 1/2 whole red onion
- 3 large portobello mushroom caps
- 2 tbsp olive oil
- 1 lb sirloin steak
- 4 tbsp unsalted butter
- 1 cup cherry tomatoes
- 6 oz spring salad mix
- 6 oz fresh mozzarella
- 1 cup fresh basil
Preheat your oven to 375°F. Take your steaks out of the fridge to let them warm up a bit before cooking them. If you're making your dressing, do so now so it has time to chill in the fridge.
While the oven is preheating, cut up the mushrooms, zucchini, and onion and place them on a parchment lined baking sheet. Drizzle them with olive oil and salt and pepper. Bake for 25 minutes.
Now, start heating up your cast iron skillet to cook your steak. We suggest letting it heat up for about 10 minutes so it’s really hot. In the meantime, dab your steak off with paper towels to dry it and season liberally with salt and pepper.
Add your steak to the smoking hot cast iron, dry. Cook for 3-4 minutes on the first side to get a nice sear on it. Flip it over, then add your butter on top and baste the steak for another 3-4 minutes until done (if you like your steaks medium rare).
Let the steaks rest for about 10 minutes. While your steaks are resting, assemble the salad. Add your spring mix, tomatoes, mozzarella and roasted vegetables to the bowl. Next, begin slicing into your steak.
Next, top the salad with some basil and drizzle with dressing to serve. Enjoy!
Macros: 4 servings, 383 calories per serving. 23 grams of fat, 34 grams of protein. Net carbs: 7 per serving (9 total carbs - 2 grams fiber.) 
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