One-Pan Winter Salad with Steak
This one-pan Winter Salad with steak is a hearty, satisfying meal loaded with veggies, crunchy peanuts, and a tangy dressing that pulls everything together. It’s ready in no time and serves two. It’s the kind of salad that fills you up.
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This salad recipe is great when you want something healthy but don’t feel like eating just lettuce. If you’re making lunch for yourself or something light for dinner, this winter salad is a nice change from the usual soups and casseroles.
If you’re looking for easy sides, try serving this Winter Salad with fresh Fruit Kabobs or a Slow Cooker Vegan Butternut Squash Soup for a simple and tasty meal.
How to Make Winter Salad
Ingredients you’ll need for the salad
Ingredients you’ll need for the dressing
Step by Step Guide
1. In a skillet over medium heat, toast the peanuts for about 5–6 minutes, stirring often until they turn golden.
2. Add 1 tablespoon of olive oil, a pinch of salt, and the lime zest. Stir to coat, then transfer the peanuts to a plate.
3. In the same pan, heat another tablespoon of olive oil. Cook the steak for 2–3 minutes on each side for medium-rare. Set the steak aside to rest.
4. Using the same pan, sauté the Brussels sprouts for about 3 minutes.
5. Add the carrot ribbons and red pepper, and cook for another minute or two just to soften them slightly.
6. To make the dressing, grate the garlic and ginger into a small bowl. Whisk in the soy sauce and sweet chili sauce.
7. Thinly slice the rested steak and combine it in a bowl with the cooked veggies and arugula.
8. Arrange the salad on a serving plate, top with steak slices, and sprinkle with pomegranate seeds and toasted peanuts.
9. Drizzle the dressing over the salad and enjoy!
Serve and Enjoy!
Important Recipe Notes
- Use fresh Brussels sprouts for the best flavor and texture. Chop them evenly so they cook quickly and don’t get mushy.
- Rest the steak for a few minutes after cooking before slicing—it helps retain the juices and keep the slices tender.
- Carrot ribbons cook fast, so only sauté them briefly to keep a little crunch.
- You can substitute the Pomegranate seeds with dried cranberries, or skip them altogether.
- Toast the peanuts until golden for the best flavor. You can also use cashews or almonds if you prefer.
- This salad is best served warm, right after cooking, but leftovers keep well in the fridge for up to a day.
One-Pan Winter Salad with Steak
Ingredients
For the Salad
- ½ cup peanuts
- 2 tbsp olive oil
- Zest and juice of ½ lime
- ½ red pepper sliced
- 1 medium carrot ribbon-sliced with a peeler
- 2 ½ cups 250g Brussels sprouts, chopped
- ½ lb round steak
- 2 cups arugula
- ½ cup pomegranate seeds
For the Dressing
- 1 garlic clove
- 1 tsp fresh ginger grated
- 2 tbsp soy sauce
- 2 tbsp sweet chili sauce
Instructions
- In a skillet over medium heat, toast the peanuts for about 5–6 minutes, stirring often until they turn golden.
- Add 1 tablespoon of olive oil, a pinch of salt, and the lime zest. Stir to coat, then transfer the peanuts to a plate.
- In the same pan, heat another tablespoon of olive oil. Cook the steak for 2–3 minutes on each side for medium-rare. Set the steak aside to rest.
- Using the same pan, sauté the Brussels sprouts for about 3 minutes.
- Add the carrot ribbons and red pepper, and cook for another minute or two just to soften them slightly.
- To make the dressing, grate the garlic and ginger into a small bowl. Whisk in the soy sauce and sweet chili sauce.
- Thinly slice the rested steak and combine it in a bowl with the cooked veggies and arugula.
- Arrange the salad on a serving plate, top with steak slices, and sprinkle with pomegranate seeds and toasted peanuts.
- Drizzle the dressing over the salad and enjoy!
