Grilled Halloumi and Steak Salad
Grilled steak and golden halloumi served over crisp arugula and roasted peppers, finished with a bright lemon-garlic-oregano dressing.
Ingredients
For the Salad:
6 oz sirloin steak, seasoned with salt and pepper
4 oz halloumi cheese, sliced into ¼-inch thick slabs
2 cups fresh arugula
½ cup roasted red bell peppers, sliced into strips
1 Tbsp butter (for searing steak)
Salt and black pepper, to taste
For the Lemon Garlic Oregano Dressing:
2 Tbsp olive oil
1 Tbsp balsamic vinegar
1 Tbsp lemon juice
½ tsp Dijon mustard
1 clove garlic, finely minced
½ tsp dried oregano
¼ tsp sea salt
¼ tsp black pepper
Macronutrients
Protein: 50g
Fat: 40g
Carbs: 6g
Preparation
Make the Dressing: In a small bowl, whisk together the olive oil (2 Tbsp), balsamic vinegar (1 Tbsp), lemon juice (1 Tbsp), Dijon mustard (½ tsp), minced garlic (1 clove), dried oregano (½ tsp), sea salt (¼ tsp), and black pepper (¼ tsp) until emulsified. Set aside.
Cook the Steak and Halloumi: Preheat a grill pan or outdoor grill to medium-high heat.
Season the steak (6 oz) with salt and black pepper. Melt the butter (1 Tbsp) and brush it over the steak.Grill the steak for 3–4 minutes per side for medium-rare, or to your preferred doneness. Remove and let rest for 5 minutes before slicing thinly against the grain. While the steak rests, grill the halloumi slices (4 oz) for 1–2 minutes per side until golden grill marks form.
Assemble the Salad: Lay the fresh arugula (2 cups) on a serving plate. Top with roasted red bell pepper strips (½ cup), grilled halloumi slices, and the sliced steak. Drizzle generously with the prepared lemon garlic oregano dressing. Finish with a sprinkle of extra black pepper if desired.
Prolly should have scaled back the weight a little