Prepare the Steak: Season the strip steak with your choice of seasoning. Heat a skillet or grill over medium-high heat. Cook the steak until it reaches 145°F for medium-rare or to your preferred doneness. Let it rest before slicing.
Prepare the Vegetables: Wash and chop your mixed vegetables, choosing your favorites (such as squash, Brussels sprouts, zucchini, or asparagus). Grill, sauté, or bake the vegetables until tender and cooked to your liking.
Assemble the Salad: In a bowl, combine the leafy greens, cherry tomatoes, shredded carrots, and walnuts. Drizzle with your preferred salad dressing and toss to coat.
Serve: Plate the steak alongside the veggies and the salad.
Notes
Veggies: Use a variety of your favorite vegetables such as squash, brussel sprouts, zucchini, and asparagus.
Leftovers: Store in an airtight container in the refrigerator for up to 5 days.
