Loaded with the bright, fresh flavors of spring produce, this easy steak salad is bursting with color and healthy nutrients. This recipe is specifically designed to be heart-healthy, gluten-free, and suitable for diabetic or GLP-1 diets. Letting the flank steak soak up the lively garlic-ginger marinade while you prep the veggies and herbs ensures every bite is tender and flavorful, even with minimal time on the grill. For a satisfying, high-protein weeknight meal that’s ready in 30 minutes, this salad is a perfect choice.
See more of our GLP-1 recipes for more healthy eating inspiration.
This salad successfully balances lean protein and healthy fats with ample fiber from the fresh vegetables, making it a complete heart-smart and GLP-1 friendly meal. By using flank steak (a leaner cut) and building a homemade dressing with heart-healthy olive oil and fresh herbs, this recipe minimizes saturated fat and sodium while delivering all the mouthwatering steak flavor you crave.
Flank steak is a leaner cut of beef and can be part of a heart-healthy diet in moderation. The secret to keeping it juicy is to not overcook it (grill for just 6–7 minutes per side) and to always slice it thinly against the grain after a 5-10 minute rest.
Yes, you can prep the steak (marinated and cooked), all the chopped vegetables, and the dressing 2–3 days ahead. Keep the steak, dressing, and baby spinach separate. Only toss the steak, vegetables, and spinach together just before serving to prevent the spinach from wilting.
The most common mistake is adding the dressing too early, which causes the spinach to wilt and become soggy. Also, ensure all ingredients are fresh, and avoid using heavy, creamy dressings or high-sodium bacon bits.
Absolutely. You can substitute the flank steak with grilled or pan-seared chicken breast, turkey breast, or firm tofu, especially if you are focusing on lower saturated fat options. Be sure to adjust the cooking time accordingly.
Salad can be a hearty, filling main course when you incorporate whole grains and lean proteins.
Grilling and stir-frying are quick and easy cooking methods that make it a snap to get tasty and nutritious meals on the table.
Recipe yields 8 servings
Preheat a grill pan or outdoor grill to high heat.
In a small bowl, mix the lime juice, garlic, 1/2 tablespoon of the ginger, the soy sauce and jalapeño peppers (if using). Whisk in 2 tablespoons of the canola oil. Place the meat in a shallow dish and coat it evenly in marinade. Cover and refrigerate for 10 minutes.
In a small bowl, whisk together the remaining 1 tablespoon ginger, the sugar, rice wine vinegar and black pepper. Whisk in the remaining 2 tablespoons oil.
In a large salad bowl, combine the cucumber, bell peppers, radishes, carrots, onion, mint, cilantro and basil. Pour the dressing over the vegetables and toss to coat. Set aside.
Grill the flank steak for 6 to 7 minutes on each side. Remove the flank steak from the grill and let stand for 5 to 10 minutes before slicing. Thinly slice the meat on an angle, cutting the meat against the grain.
Add the spinach, sliced steak and peanuts to the salad. Toss and serve.
If you cannot use an outdoor grill, you can easily cook the flank steak using one of these methods:
This salad is best served immediately after tossing, while the steak is still warm. For the best texture, serve the salad with the steak sliced thinly against the grain.
Storage:
Substitute with sirloin steak, chicken breast, or pork tenderloin, adjusting grilling time as needed. If you prefer a vegetarian protein, marinated and grilled firm tofu works well.
Use coconut aminos for a soy-free, lower-sodium alternative, or tamari for a gluten-free soy-based option.
Omit them for a non-spicy salad, or use a pinch of red pepper flakes for a controllable heat source.
Swap baby spinach for arugula or massaged kale for a slightly peppery or heartier texture.
Substitute with sliced almonds, sunflower seeds, or toasted walnuts for different heart-healthy fat sources.