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Low carb€€€

Roast Beef Salad with Spicy Horseradish Dressing and Feta

Name: Roast Beef Salad with Spicy Horseradish Dressing and Feta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 400 g Beef, top sirloin steak, raw; 150 g Arugula, baby, raw; 100 g Tomatoes, grape, raw; 0.5 small Onions, red, raw; 40 g Cheese, feta, whole milk, crumbled; 1 tbsp Oil, olive, extra virgin; 1 pinch Salt, table, iodized; 1 pinch Spices, pepper, black; 3 tbsp Oil, olive, extra virgin; 1 tsp Vinegar, balsamic; 1 tsp Mustard, prepared, yellow; 0.5 tsp Horseradish, prepared; 0.25 tbsp Honey

Enjoy this superb roast beef salad, combining a juicy, perfectly cooked steak with the freshness of mixed leafy greens. The perfect choice for a healthy, filling post-workout meal.

Prep time

15 min

Cook time

10 min

Total time

25 min

Servings

Recipe

For the meat and salad

Beef, top sirloin steak, raw

400 g

Arugula, baby, raw

150 g

Tomatoes, grape, raw

100 g

Onions, red, raw

0.5 small

Cheese, feta, whole milk, crumbled

40 g

Oil, olive, extra virgin

1 tbsp

Salt, table, iodized

1 pinch

Spices, pepper, black

1 pinch

For the herb dressing

Oil, olive, extra virgin

3 tbsp

Vinegar, balsamic

1 tsp

Mustard, prepared, yellow

1 tsp

Horseradish, prepared

0.5 tsp

Honey

0.25 tbsp

Cast-iron or heavy pan, Kitchen tongs, Cutting board, Small bottle or bowl for the dressing

Per servingTotal

Calories:641.2 kcal1282.3 kcal

Protein:48.8 g97.5 g

Carbohydrates:12.1 g24.2 g

Fiber:3.4 g6.7 g

Water:288.5 ml576.9 ml

Fat:44.5 g89 g

Micronutrients

Sugar:3.1 g6.1 g

Saturated fat:7.3 g14.6 g

Cholesterol:138.1 mg276.1 mg

Sodium:492.9 mg985.8 mg

Potassium:1193.9 mg2387.7 mg

Calcium:271.2 mg542.3 mg

Iron:5.9 mg11.8 mg

Magnesium:90.1 mg180.2 mg

Zinc:7.9 mg15.8 mg

Phosphorus:517.1 mg1034.2 mg

Vitamin C:91.4 mg182.8 mg

Vitamin A:25.2 µg50.3 µg

Vitamin D:0.1 µg0.2 µg

Vitamin B12:0.4 µg0.7 µg

Instructions

Take the meat out of the fridge at least 30 minutes before cooking so it reaches room temperature. Pat it dry with a paper towel and generously season with salt and pepper on all sides.

Heat a pan until very hot and add a tablespoon of oil. Sear the meat over high heat for about 3–4 minutes on each side (for a medium-rare doneness). Don't forget to sear the edges as well.

Transfer the cooked meat to a cutting board, loosely cover it with foil, and let it rest for at least 8–10 minutes. This step is essential to keep the juices in the meat.

While the meat is resting, prepare the dressing in a small bowl: mix olive oil, balsamic vinegar, mustard, horseradish, and honey. Stir well until it forms an emulsion.

In a large bowl, prepare a bed of lettuce, tomato, and onion. Drizzle with two-thirds of the dressing and toss gently.

Using a sharp knife, slice the cooled roast beef into very thin slices (against the grain). Place the slices on top of the salad, sprinkle with feta, and drizzle with the remaining dressing.

Nutritional benefits

Thanks to its high content of iron and essential amino acids (crucial for protein), this meal supports optimal oxygen transport throughout the body and rapid muscle tissue regeneration.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.