Steak, Sweet Potatoes & Honey Balsamic Vibes

Let’s get one thing straight:
This is not your average “sad desk salad.”

This is a power plate dressed as a salad —
the kind of meal that fuels your workout, feeds your hormones, and tastes like you actually care about flavor.

We’re talking:

• Sliced sirloin steak that means business

• Roasted sweet potatoes that ground and nourish

• Fresh cucumber and tomatoes for crunch, color, and hydration

• A homemade honey balsamic vinaigrette that’s fancy without the fuss

Whether you’re post-lift, mid-work grind, or just craving something fresh that still packs in that 40–50g of protein — this lunch is here to deliver.

💪 Why This Salad Slaps (Nutritionally Speaking)

This isn’t just a pretty plate. It’s your metabolism, muscle, and mindset on a plate.

🥩 Sirloin Steak

• Rich in creatine, iron, zinc, and B vitamins

• Keeps you full, focused, and ready to tackle your day

• Easy to cook, easy to prep — and yes, delicious cold

🍠 Sweet Potatoes

• Slow-digesting carbs = stable energy, not the slump

• Supports thyroid and hormone health

• Roasted with olive oil = the crispy, caramelized bite you didn’t know you needed

🥒🥬 Cucumber + Tomatoes + Spinach

• Adds crunch and hydration without extra carbs

• Supports digestion and detox pathways

• Adds volume and satisfaction — no wilted iceberg here

🍯 Honey Balsamic Vinaigrette

• Just sweet enough to balance the steak and roots

• No seed oils, preservatives, or mystery ingredients

• Whisk it once, use it all week

🍴 The Recipe: Steak & Spinach Salad with Honey Balsamic

Serves: 1
Prep Time: 10 min | Cook Time: 20 min
Protein: ~47g | Calories: ~525

🛒 Ingredients:

• 5 oz grass-fed sirloin steak

• 2 cups spinach or arugula

• ¾ cup sweet potatoes, roasted

• ½ cup cucumber, sliced

• ½ cup cherry tomatoes, halved

• 1 tsp olive oil (for roasting)

Honey Balsamic Dressing:

• 1 tbsp olive oil

• 1 tsp balsamic vinegar

• ½ tsp Dijon mustard

• ¼ tsp raw honey

• Salt + pepper

👩‍🍳 Directions:

1. Roast your sweet potatoes at 425°F for 20 min until crispy. Season with garlic powder, salt, olive oil.

2. Grill or sear your steak, then let it rest and slice it thin.

3. Whisk the vinaigrette ingredients together until smooth and pourable.

4. Assemble: Base of spinach, layer on sweet potatoes, steak, cucumber, and tomatoes. Drizzle with dressing. Eat and feel amazing.

🔥 Macros Breakdown (approx.):

• Calories: 525

• Protein: 47g

• Fat: 27g

• Carbs: 26g

🧠 Coach's Notes:

• Add a boiled egg or some avocado if you need a little extra fuel.

• Not into balsamic? Lemon + olive oil + sea salt will do the job.

• Make a double batch of sweet potatoes and steak — because future you deserves easy lunches.

💬 What to Do Next:

Drop a pic of your lunch in the community group and tag it with:
📸 #StudioStrongLunch or #ProteinAndPlanksStudio

Let’s normalize building muscle and loving our food.

No sad salads here — just full plates, full flavor, and fully embodied energy.
This is how we Fuel the Fire.

Strong AF. Rooted AF. Fed AF.

Yield: 1

Author: Laura Paquin

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teak & Spinach Salad with Cucumber, Tomatoes & Honey Balsamic Vinaigrette

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Cook modePrevent screen from turning off

Ingredients

• 5 oz grilled sirloin steak, sliced
• 2 cups spinach or arugula
• ¾ cup roasted sweet potato wedges
• ½ cup sliced cucumber
• ½ cup cherry or grape tomatoes, halved
• 1 tsp olive oil (for potatoes)
• Sea salt + garlic powder

For the Honey Balsamic Vinaigrette:

• 1 tbsp. olive oil
• 1 tsp balsamic vinegar
• ½ tsp Dijon mustard
• ¼ tsp raw honey
• Salt + black pepper to taste

Instructions

1. Roast the sweet potatoes: Toss with olive oil, garlic powder, and salt. Roast at 425°F for 20 minutes or until crispy and golden.
2. Grill or pan-sear steak: Season with salt and pepper, cook to your desired doneness, then slice thin.
3. Mix the vinaigrette: Whisk together all dressing ingredients until emulsified. Taste and adjust.
4. Assemble the salad:
5. Base: Spinach
6. Toppings: Sweet potatoes, sliced cucumber, tomatoes, steak slices
7. Drizzle: Honey balsamic vinaigrette over everything
8. Serve warm or cold. Optional: add fresh basil or parsley for an herbal finish.

Notes

Tips & Swaps:

• Need lower carb? Skip sweet potatoes and double the veggies.
• Vinaigrette shortcut? Shake it up in a mason jar for easy meal prep.
• Dairy OK? Add a little feta or goat cheese for a creamy bite.
• Bulk it up? Add a boiled egg or swap steak for grilled chicken thighs for variety.

Nutrition Facts

Calories

525

Fat

27 g

Carbs

26 g

Protein

47 g