Mediterranean Steak Salad with Lemon Mustard Dressing
Aysel is a London-based food creator who loves developing her own recipes and creating delicious, healthy, and approachable meals. Her goal is to show that healthy eating doesn't have to mean sacrificing flavor, and to inspire more people to enjoy cooking at home.
- Dinner
Pan-seared steak over crisp romaine, corn, cherry tomatoes, and shaved Parmesan with a lemon mustard dressing — 38g of protein in 25 minutes.
This Mediterranean steak salad features juicy pan-seared steak served over crisp romaine lettuce with cucumber, cherry tomatoes, sweet corn, red onion, fresh parsley, and shaved Parmesan, all tossed in a fresh lemon and wholegrain mustard dressing. This Mediterranean-inspired steak salad is light, colorful, and packed with protein, making it a fresh and satisfying meal for lunch or dinner.
Nutrition (per serving)
| Calories | 540 |
|---|---|
| Protein | 38g |
| Carbs | 20g |
| Fat | 34g |
Ingredients
For the Steak
| Beef steak | 250 g |
|---|---|
| Salt | To taste |
| Freshly ground black pepper | To taste |
| Olive oil | 1 tbsp |
For the Salad
| Romaine lettuce, chopped | ½ medium |
|---|---|
| Cucumber, sliced | 1 medium |
| Cherry tomatoes, halved | 1 cup |
| Red onion, thinly sliced | ½ medium |
| Cooked sweet corn | 1 cup |
| Fresh parsley, chopped | ¼ cup |
| Parmesan cheese, shaved or finely grated | 30 g |
For the Dressing
| Extra virgin olive oil | 3 tbsp |
|---|---|
| Lemon | Juice of ½ |
| Wholegrain mustard | 2 tsp |
| Salt | To taste |
| Freshly ground black pepper | To taste |
Step-by-Step Instructions
1 Season the steak
Pat the steak dry and season both sides with salt and black pepper.
2 Sear
Heat the olive oil in a skillet over medium-high heat. Cook the steak for 3–4 minutes per side, or until it reaches your preferred doneness.
3 Rest and slice
Transfer the steak to a cutting board and let it rest for 5–10 minutes before slicing it thinly against the grain.
4 Build the salad
In a large bowl, combine the romaine lettuce, cucumber, cherry tomatoes, red onion, sweet corn, and parsley.
5 Make the dressing
In a small bowl, whisk together the olive oil, lemon juice, wholegrain mustard, salt, and black pepper.
6 Toss
Pour the dressing over the salad and toss gently until evenly coated.
7 Plate
Arrange the salad on serving plates, top with the sliced steak, and finish with shaved Parmesan cheese.
Notes & Tips
- Let the steak rest before slicing to keep it tender and juicy.
- Slice the steak against the grain for the best texture.
- Store the dressing separately if making the salad ahead of time.
- Add avocado or toasted seeds for extra texture if desired.
Aysel is a London-based food creator who loves developing her own recipes and creating delicious, healthy, and approachable meals. Her goal is to show that healthy eating doesn't have to mean sacrificing flavor, and to inspire more people to enjoy cooking at home.
