Good morning! Hope you had a great long weekend if you were celebrating Memorial Day. Today I’ve got an easy recipe that’s perfect for summer.

Beef is one of those in-moderation foods that I generally recommend keeping to a few times a month, but it can be a delicious, lean source of protein (not to mention iron, vitamin A, vitamin B12, and other essential stuff) that pairs with all kinds of flavors. When I buy it, I keep portions small and go for the best quality I can afford.

Steak salad is one of my all-time favorite meals. I especially love it for dinner on a hot night. I hope you dig this as much as I do.




  • 2-3 tablespoons olive oil, divided
  • 1 shallot, diced
  • 1 zucchini, sliced into 1/4-inch half-moons
  • 1 8-ounce sirloin or other lean steak
  • cooking oil spray or oil for skillet
  • Salt and pepper to taste
  • 1 tablespoon balsamic vinegar
  • 4 cups arugula
  • 8 cherry tomatoes, sliced
  • 1/4 cup goat cheese crumbles
  • balsamic glaze (optional)


  1. In a large skillet, heat 1 tablespoon of olive oil. Add shallot and cook 2-3 minutes until shallot is translucent. Add zucchini and cook until just beginning to brown. Set aside.
  2. Oil or spray and preheat a large skillet or grill pan to high.
  3. Place steak on skillet and sear about 4 minutes per side or until steak reaches desired level of doneness. Allow to sit 5 to 10 minutes before serving.
  4. Meanwhile, assemble the salad. Toss arugula with zucchini, cherry tomatoes, goat cheese, vinegar, and remaining olive oil. Divide salad between two plates.
  5. Slice the cooked steak against the grain and place over salad. Season with salt and pepper to taste.
  6. If desired, drizzle with balsamic glaze.

Serves 2

Variations: Some of my favorite add-ins are sautéed mushrooms, caramelized onions, and grilled asparagus. Have fun getting creative!

What’s your favorite summer meal?  


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