Steak salad bowls combine seared steak with fresh greens and simple toppings. The steak cooks quickly, then gets sliced and added over the salad.
The warm steak pairs with crisp vegetables and a light dressing.
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1. Preheat a large skillet over medium-high heat. Add 1 tbsp olive oil until shimmering.
2. Pat 1 lb steak thinly sliced dry. Season with salt and pepper. Add steak in a single layer to skillet. Sear 2-3 minutes per side until browned and internal temperature reaches 135°F for medium-rare. Remove steak and rest 5 minutes.
3. In a large bowl, combine 4 cups mixed salad greens, 1 cup halved cherry tomatoes, and 1/2 cup sliced cucumber.
4. Slice rested steak thinly.
5. Add steak slices to salad bowl.
6. Drizzle 2 tbsp olive oil and 1 tbsp lemon juice over salad. Toss gently to combine.
7. Finish with 2 tbsp chopped fresh parsley sprinkled on top.
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Leftover chicken breast is already cooked. That alone makes dinner easier. Now you just need to build around it.
Rotisserie chicken slices and shreds easily, turning into tacos, bowls, pasta, and soups. Quick dinners start with one hot chicken.
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