entree · keto · Salad

Beef & Broccoli Salad

I can’t believe I’m actually writing this blog post.

The idea behind this recipe has been rattling around in my brain for months and I never acted on it. I finally got to work cooking and testing it when I got back from vacation two weeks ago. Then, I forgot about it again.

I got distracted by the other recipes I was making. My poor, beautiful idea was relegated to the backburner once again. Now, after months of planning and weeks of procrastinating, I’m sharing this super-beefy salad recipe with you.

Here’s the deal. I dream up of recipes at night before I go to bed. Sometimes, I wake up with a lightbulb going off. Sometimes the recipes come to me in a dream. Other times, I’ll spy something on Facebook/Pinterest/Instagram and want to change it up. Anytime any of these things happen, I type them up in my notes on my phone so I don’t forget. Don’t believe me? Here you go:

That poor “beef & broccoli salad” entry has been there for ages. I started making other salads before I made that one. Almost all of those recipes were actually created before that one. I guess it was just waiting for its time to shine.

That time is now! This salad isn’t one you just eat for lunch, or have as a precursor to your meal. This salad is a full-blown meal in one. Have you ever tried a salad that actually filled you up? Well, this one absolutely will.

I wanted to riff off of the classic Chinese takeout beef & broccoli (obvi). This isn’t quite the exact match for that dinner, but it’s pretty darn close and pretty darn good. Marinating the skirt steak is crucial. Skirt steak can end up tough and tasteless, so you really want to drench that cut of meat in your marinade and let it soak it all in for a couple of hours.

Another key thing to keep in mind: slice the steak against the grain. If you do that, you snap all the tough tendons/fibers so it’s not nearly as hard to chew. You end up with a nice mouthful of beef this way.

And here’s a best-kept-secret when it comes to steaming fresh broccoli (no pot of boiling water necessary): place florets in a bowl and add a wet paper towel on top. Microwave for a few minutes and voila! Fresh steamed broccoli the easy way.

I hope you enjoy this recipe that’s been months in the making. I know I devoured it in no time.

Beef & Broccoli Salad

  • Servings: 4-6
  • Difficulty: Easy
  • Print

A fresh take on beef & broccoli takeout. Pile on the steak and steamed broccoli on top of spinach for a beefed up salad.

Ingredients

For the steak marinade:

  • 1 TBS. fresh ground pepper or pepper blend (I used Szechuan)
  • 2 TBS. olive oil
  • 1 TBS. rice vinegar
  • 2 TBS. soy sauce
  • Juice of 1 lime
  • 1 tsp. ground ginger
  • 3 cloves garlic, minced
  • salt

For the salad:

  • 2-3 lb. skirt steak
  • 4 green onions, cut into 3″ pieces
  • 2 TBS. olive oil
  • 1 red bell pepper, sliced
  • 4 cups spinach
  • 1 head broccoli, cut into florets & steamed
  • Sesame seeds, for topping

For the dressing:

  • 1/4 cup oil (vegetable or olive)
  • 2 TBS. rice wine vinegar (unseasoned for you keto folks)
  • Juice of 1 lime
  • 1 tsp. red pepper flakes
  • 1 tsp. ground ginger
  • 1 clove garlic, minced
  • 1 TBS. sweetener (sugar, erythritol, Swerve)
  • 1 TBS. soy sauce

Directions

  1. Marinate the steak: In a bowl, stir all of the marinade ingredients together. Pour over steak and rub into steak. Cover and refrigerate overnight or at least for 2 hours.
  2. Grill the steak and vegetables: brush one tablespoon oil on a grill pan. Heat to medium-high heat and grill the steak for 3-4 minutes per side (for medium-rare steak). Remove to a plate to let rest for 10 minutes. Brush remaining oil on pan and grill green onions and bell pepper until slightly charred, about 3-4 minutes.
  3. Make the dressing: whisk together all dressing ingredients until emulsified.
  4. Make the salad: start with a handful of spinach in a bowl. Slice steak against the grain and layer a few slices on top of spinach. Add grilled veggies and broccoli. Drizzle dressing over the top and sprinkle sesame seeds over salad.

Step-By-Step Instructions

Marinate the steak: In a bowl, stir all of the marinade ingredients together. Pour over steak and rub into steak. Cover and refrigerate overnight or at least for 2 hours.

Grill the steak and vegetables: brush one tablespoon oil on a grill pan. Heat to medium-high heat and grill the steak for 3-4 minutes per side (for medium-rare steak). Remove to a plate to let rest for 10 minutes.

Brush remaining oil on pan and grill green onions and bell pepper until slightly charred, about 3-4 minutes.

Make the dressing: whisk together all dressing ingredients until emulsified.

Make the salad: start with a handful of spinach in a bowl. Slice steak against the grain and layer a few slices on top of spinach. Add grilled veggies and broccoli. Drizzle dressing over the top and sprinkle sesame seeds over salad.

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