This steak and blue cheese bowl is full of rich flavor that keeps your taste buds guessing! Crunchy fennel adds licorice depth while tangy blue cheese complements the robust steak. This salad is great for cooler months with comforting roasted Brussels sprouts and sweet potatoes.
Keyword: gluten free, high protein, power bowl, salad, Steak
Servings: 4meals
Calories: 631kcal
Author: Meal Prep on Fleek
Ingredients
For Lemon Herb Dressing
¼cupolive oil
¼cupfresh lemon juice
½cupfresh parsley
1tablespoonraw honey
1teaspoondried basil
1teaspoondried thyme
½teaspoonsea salt
For Steak
2teaspoonolive oil for greasing
1lb.sirloin or strip steak
1teaspoonsea salt
¼teaspooncracked black pepper
For Salad
2tablespoonolive oil
2cupschopped sweet potatoes
2cupshalved Brussels sprouts
8cupsshredded kale
½cupthinly sliced fennel bulb
½cupblue cheese
⅓cupchopped pecans
½cuplemon herb dressing above
Instructions
For Dressing
Combine ingredients for dressing in a blender or Nutri-bullet and blend until smooth. Refrigerate until serving.
For Salads
Preheat oven to 400ºF and lime a medium baking sheet with parchment paper. Add Brussels sprouts and sweet potato. Drizzle with olive oil and season with sea salt and pepper. Gently toss with hands to coat. Roast for 25 minutes, stirring halfway through cooking. Remove from oven and cool at room temperature while cooking steak.
Heat olive oil over medium-high heat in a cast-iron pan for 2 minutes. Season steaks with salt and pepper on both sides. Place onto the hot pan and sear for 4-5 minutes on each side, depending on thickness and desired doneness (rare, medium, well). Rest steaks on a cutting board for 5 minutes.
Add 2 cups of kale to 4 GoodCook round containers and top with fennel, roasted vegetables, pecans, blue cheese and sliced steak. Add dressing to 4 sauce cups included in the package. Store in refrigerator until enjoying.