Ingredients
Scale
- 1 lb skirt or flank steak
- 2 tbsp olive oil
- 1 tbsp soy sauce (or tamari for GF)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and black pepper to taste
- 2 cups mixed greens (spinach, arugula, kale)
- 1 cup cherry tomatoes, halved
- 1/2 cup sliced bell peppers (mixed colors)
- 1/2 avocado, sliced
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp chopped fresh parsley
Instructions
- Place steak in a resealable bag with olive oil, soy sauce, garlic powder, paprika, salt, and pepper. Marinate 15–30 minutes.
- Preheat grill (or grill pan) over medium-high heat.
- Grill steak 4–5 minutes per side for medium-rare. Let rest 5 minutes, then slice thinly against the grain.
- In a small bowl, whisk lemon juice, lemon zest, and a pinch of salt for dressing.
- Divide greens among bowls. Top with tomatoes, peppers, avocado, and sliced steak.
- Drizzle dressing over bowls and garnish with parsley.
Notes
- For meal prep: Store components separately; assemble just before serving to keep greens crisp.
- Vegetarian option: Swap steak for grilled portobello mushrooms or tofu.
- Add 1/4 cup cooked quinoa if you want a small carb boost.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Grilling
- Cuisine: American
- Diet: Low-Carb, High-Protein, Gluten-Free Option
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 95mg
