Steak Salad in a Jar

Everything you love about a hearty steakhouse salad layered into a scrumptious portion-controlled salad in a jar! This delicious Steak Salad recipe is full of protein and drizzled with tart balsamic vinegar dressing. Bonus – this meal prepped salad is excellent for someone on a low-carb meal plan.

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Course: Lunch

Cuisine: American

Keyword: steak salad, steak salad in a jar, steak salad in a jar recipe, steak salad recipe, the best steak salad recipe

Prep Time: 25

Cook Time: 20

Total Time: 45

Servings: people

Calories: 393kcal

Author: Tammy Overhoff

Equipment

grill pan
sharp knife
4 32-ounce mason jars
4 mason jar lids

Ingredients

8 tablespoons homemade balsamic vinaigrette
1 medium red onion thinly sliced
2 red bell peppers seeded and chopped
4 baby cucumbers thickly sliced
10 ounces high-quality steak
4 tablespoons crumbled blue cheese
4 tablespoons raw chopped walnuts
4 tablespoons dried cranberries
4 cups mesclun greens

Instructions

Sprinkle the steak with salt and pepper.
Using a grill pan, cook the steak until it's medium to medium-well. Place the steak on a plate to cool, and the cut into slices or chunks.
Put the steak slices in the refrigerator to cool completely. It's helpful to cook the steak earlier in the day or the day before.
Also, if you haven't made the homemade balsamic vinaigrette, do so now. Store any leftover dressing in the refrigerator for up to a week.
Put the steak salads together. Divide all of the ingredients among the mason jars.
Start with the balsamic dressing and continue with the red onion, red peppers, cucumbers, steak, crumbled blue cheese, chopped walnuts, dried cranberries, and end with the mesclun greens.
Put the lid on tightly. Store in the refrigerator for up to 4 days.
When you're ready to eat, dump the salad into a large bowl and enjoy!

Notes

Storage tips

Store the steak mason jar salads in the refrigerator for up to 4 days.

Nutrition