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Steak and Spring Mix Salad with Lemon Tarragon Dressing – LOW CAL

Steak and Spring Mix Salad with Lemon Tarragon Dressing – LOW CAL

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Course: Main Meals
Keyword: Week 1
Cooking Method: Stovetop
Recipe Type: Beef, Quick Recipes
Servings: 1 serving
Calories: 370kcal


For Steak:

  • 4 oz NY strip steak fat trimmed
  • 1 tsp butter or coconut oil
  • ¼ tsp garlic , minced
  • ¼ tsp sea salt
  • tsp black pepper

For Salad:

  • 4 cups spring salad mix spinach, endive, radicchio
  • ¼ cup red onion thinly sliced
  • ¼ cup fennel thinly sliced
  • ½ cup cherry tomatoes halved

For Dressing:

  • 2 tbsp lemon juice
  • 1 tbsp olive oil or coconut oil
  • 1 tbsp fresh tarragon leaves finely chopped
  • ¼ tsp sea salt
  • ¼ tsp black pepper


  • WHISK together ingredients for dressing in a small bowl. Set aside.
  • ADD spring mix, tomato and fennel to a large bowl. Toss with dressing. Arrange salad in a bowl or serving dish. Scatter red onion slices.
  • HEAT a skillet over high heat. Season steak with salt and pepper. Once pan is very hot add steak. Cook 3-4 minutes. Turn steak over and add butter and garlic to pan. Use tongs to move steak around in butter and garlic. Cook an additional 3-4 minutes. Allow steak to rest 5 minutes. Thinly slice steak and place over salad.


Calories: 370kcal | Carbohydrates: 17g | Protein: 29g | Fat: 21g | Fiber: 4g | Net Carbs: 13g