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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