High-Protein Loaded Steak Salad Bowl
Juicy seasoned steak cubes piled over a fresh, colorful salad with avocado, corn, black beans, and a creamy drizzle — high-protein and ready in 35 minutes
This is a loaded steak salad bowl that delivers serious protein and flavor. Tender seasoned steak cubes sit on a bed of greens with avocado, tomatoes, corn, black beans, and a creamy herb drizzle. Every serving packs 38 g of protein and 12 g net carbs.
One satisfying bowl, completely sugar-free, and perfect for a hearty lunch or dinner that still fits low-carb macros.
Why you’ll love this salad bowl
- 38g protein per serving — a complete high-protein meal
- 12g net carbs and fully sugar-free
- Loaded with steak, avocado, and fresh veggies
- Ready in about 35 minutes
- Customizable and meal-prep friendly
- Satisfying enough to replace a full dinner
Health notes
- High protein: Steak provides a concentrated protein source that keeps you full.
- Low carb: Focus on non-starchy vegetables and controlled portions of corn/beans.
- Sugar-free: No added sugar in the seasoning or dressing.
- Nutrient-dense: Avocado, tomatoes, and greens add healthy fats, fiber, and micronutrients.
Key element — rest the steak
After cooking the steak cubes, let them rest a few minutes before adding to the salad. This keeps the juices inside the meat instead of running onto the greens.
Ingredients
Steak
- 1–1.25 lb (450–570g) sirloin, strip, or flank steak, cut into 1-inch cubes
- 1–2 Tbsp olive oil or avocado oil
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper to taste
Salad base
- 4–5 cups mixed greens or chopped romaine
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- ½ cup corn kernels (fresh, frozen, or grilled)
- ½ cup black beans, rinsed and drained
- Optional: sliced red onion, cilantro, or jalapeño
Creamy drizzle
- ⅓ cup plain Greek yogurt or sour cream
- 1–2 Tbsp lime juice
- 1 Tbsp olive oil
- 1 small garlic clove, minced (or ¼ tsp garlic powder)
- 2 Tbsp chopped cilantro
- Salt, pepper, and a pinch of cumin to taste
- Water to thin if needed
Swaps
- Chicken or shrimp: Swap steak for grilled chicken breast or shrimp.
- Lower carb: Reduce or omit the corn and black beans.
- Dairy-free: Use a dairy-free yogurt alternative for the drizzle.
- Extra heat: Add cayenne to the steak seasoning or diced jalapeño to the salad.
Instructions
| 1 | Season the steak. Pat the steak cubes dry. Toss with oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper until evenly coated. |
| 2 | Cook the steak. Heat a large skillet over medium-high heat. Add the steak cubes in a single layer (work in batches if needed) and cook 2–3 minutes per side until browned and cooked to your preferred doneness. Remove to a plate and let rest 3–5 minutes. |
| 3 | Make the drizzle. In a small bowl whisk together the Greek yogurt or sour cream, lime juice, olive oil, garlic, cilantro, salt, pepper, and cumin. Thin with a splash of water if needed until pourable. |
| 4 | Assemble the bowls. Divide the greens between bowls. Top with avocado, cherry tomatoes, corn, black beans, and any optional add-ins. Arrange the rested steak cubes on top. |
| 5 | Finish and serve. Drizzle generously with the creamy sauce. Garnish with extra cilantro if desired and serve immediately. |
Pro tips
- Don’t overcrowd the skillet — the steak needs space to sear instead of steam.
- Rest the steak after cooking so the juices stay inside the meat.
- Taste and adjust the drizzle; a little extra lime brightens the whole bowl.
- For meal prep, keep the steak, greens, and drizzle separate until serving.
- Warm the steak slightly if making ahead so the bowl doesn’t feel cold.
Nutrition
| Nutrient | Per serving |
|---|---|
| Calories | 480 |
| Protein | 38g |
| Net carbohydrates | 12g |
| Total carbohydrates | 18g |
| Fiber | 6g |
| Total fat | 28g |
| Sodium | 520mg |
Estimates based on sirloin steak, avocado, and standard toppings. Exact numbers vary with steak cut and portion of corn/beans.
Variations
Chicken version
Swap the steak for seasoned grilled chicken breast or thighs.
Lower-carb
Omit the corn and black beans and add extra greens, cucumber, or radish.
Spicy Southwest
Add diced jalapeño, a pinch of cayenne to the steak, and a chipotle-yogurt drizzle.
Cheesy finish
Sprinkle crumbled cotija or shredded cheddar over the top before serving.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 3 days | Store components separately for best texture |
| Meal prep | Up to 3 days | Keep steak, greens, and drizzle in separate containers |
| Reheating | — | Warm the steak gently; keep greens and avocado cold |
FAQ
Test your knowledge
5 quick questions about this loaded steak salad bowl
1. Protein per serving?
2. Net carbs per serving?
3. Why rest the steak after cooking?
4. About how long does this take?
5. Best way to meal-prep this bowl?
