Southwest Steak Meal Prep Salads
Southwest Steak Meal Prep Salads is an easy recipe that can make your life a little easier and help you with eating healthy during the week.
In just a few minutes, you’ll have 4 meals prepped and ready to go.
Only getting the ingredients out once saves time, and if you are on the go or at work, lunch is already packed for you.
I am using leftover steak. I planned ahead and made more steak for dinner than I knew my family would eat.
But, honestly, we would not have had leftovers unless I set it aside before dinner 😉
How to Make Southwest Steak Meal Prep Salads
If you do not have leftover steak, just coat a pound of sirloin steak (or any cut you like) with olive oil, kosher salt, and pepper.
Then either grill or cook in a cast iron skillet over medium high heat for 4 to 5 minutes per side.
For the salad part, cut a head of iceberg lettuce and divide it evenly between 4 containers.
The top each with canned corn and canned black beans.
Make sure to drain the corn and rinse the black beans before adding them to the salads.
For the dressing, use ranch or light ranch dressing and mix with some hot sauce or chili powder if you want a little kick.
Pack the dressing into little 2 ounce cups with lids.
Once the steak has rested, chop it up and add to the salads with some cheese.
These Southwest Steak Meal Prep Salads will be good in the fridge for a few days 🙂
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If you like Southwest Steak Meal Prep Salads, you might also love to try these recipes…
Huli Huli Chicken Kabobs
Greek Chicken Meal Prep Bowls
Turkey Club Meal Prep Salads
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Southwest Steak Meal Prep Salads
Southwest Steak Meal Prep Salads are a delicious and easy way to stay healthy and on track, makes 4 salads to enjoy throughout the week
Ingredients
- 1 pound steak of choice (I used sirloin)
- 1 Tbsp olive oil
- kosher salt, pepper
- 1 head iceberg lettuce
- 1 cup corn kernels (canned)
- 1 cup black beans (canned) rinsed
- 1 cup shredded cheese of choice
- 8 oz ranch or light ranch dressing
- Optional: hot sauce or chili powder
Instructions
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Coat the steak on both sides with olive oil, kosher salt, and pepper.
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Preheat either a grill or skillet over medium high heat. Cook the steak 4 to 5 minutes per side. Let the steak rest and then cut into bite size pieces.
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While the steak cools, cut the lettuce and divide it evenly between 4 containers. Top each with corn, black beans, cheese, and the steak.
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Mix the ranch with hot sauce or chili powder if desired, then divide the dressing into four 2 oz. dressing cups with lids and place one in each salad container.
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Store the salads in the fridge for a few days until ready to enjoy.
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