Beef up your salad game with these 3 steak salad recipes

This post is a collaboration with Beef. It’s What’s for Dinner. on behalf of the Beef Checkoff. I received compensation. All opinions are my own.

If you follow my Instagram stories, you know that I not-so-secretly love salad. Yes, despite all the unbelievably Indulgent Eats, I absolutely love munching on a bowl of flavorful, crunchy vegetables (especially kale!), fruit, nuts, and various other toppings. Since I do intense workouts 6x a week, I always want to make sure my salads have enough protein not only for building lean muscle and toning up, but also so I can stay full and satisfied, which is why incorporating beef is one of my favorite ways to upgrade my salads. In preparation for my trip to Vegas, I pulled together 3 different bikini-ready steak salad recipes that each feature a different cut of beef.

You get the delicious, one-of-a-kind flavor and nutrient-rich protein that beef provides while still getting all those extra vitamins and fiber from your salad base. The Ribeye and Top Sirloin steaks can be cooked on the grill or in a cast iron skillet, giving you a char on the steak with juicy flavor inside. Brisket is perfect for cooking low and slow inside a grill, an oven, or even a slow cooker to produce tender slices of beef.

To determine doneness, insert an instant-read thermometer horizontally into the side of your steaks. Place the thermometer in the thickest part, making sure not to touch bone, fat or the grill. Aim for between 145°F for medium rare and 160°F for medium.

While these steak salads are perfect for getting beach ready for summer, you can save these steak salad recipes for any time of year since you don’t necessarily need a grill to make them. They also work great for meal prep since your steak will last three days in the refrigerator – just mix all the ingredients right before you eat.

Click below to see the full recipe for each salad. For more recipes and summer grilling inspiration, visit www.BeefItsWhatsForDinner.com/recipes.