Steak Burrata Pesto Salad
Loaded end of summer salad that is here to satisfy! Tender greens, juicy steak, creamy burrata, savory corn & bursting with flavor basil dressing
Ingredients
For the steak:
- 1 lb flank steak
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and pepper to taste
For the salad:
- 4 cups mixed tender greens (spinach, arugula, baby butter lettuce) heaping handfuls if you want lots of greens!
- 1 can sweet corn
- 1 cup cherry tomatoes quartered
- 1 jalapeno de-seeded and diced
- ¼ cup fresh basil thinly sliced
- 1 lemon
- 2 green onions diced
- 1 ball burrata quartered
Instructions
Meal Prep Instructions:
- Make the corn salsa by adding corn, sliced tomatoes, diced jalapeno, lemon, green onion, and fresh basil together until well combined. Refrigerate until ready to assemble salad.
- Make the Clean Ingredient Pesto refrigerate in a small dressing bottle until ready to consume
Meal Assembly Directions:
Cook steak:
- Heat a cast iron skillet or grill over medium high heat. Meanwhile, mix seasoning blend together and sprinkle over both sides of the steak, patting into meat
- Add steak to hot cast iron skillet and grill on each side for 5-8 minutes until nicely charred on the outside but juicy on the inside. Let meat rest on a cutting board under foil before slicing, while you prep salad.
Assemble salads:
- divide greens and corn salsa to bowls
- Add quartered burrata ball
- Slice steak thinly and top salads
- Drizzle with prepped pesto sauce
Nutrition
Calories: 183kcalCarbohydrates: 7gProtein: 26gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 68mgSodium: 68mgPotassium: 589mgFiber: 2gSugar: 2gVitamin A: 1229IUVitamin C: 29mgCalcium: 50mgIron: 3mg
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