Steak Salad Recipe
This salad is the kind of meal that doesn’t weigh you down but still makes you feel like you’ve really eaten something good.
Equipment
- Cast iron skillet or grill pan
- Sharp Knife
- Cutting board
- Salad Bowl
- Small whisk or fork
- Measuring spoons
Ingredients
For the Salad:
- 2 steaks your choice of cut, like ribeye, sirloin, or flank
- 4 cups mixed greens e.g., spinach, arugula, or romaine
- 1 cup cherry tomatoes halved
- 1/2 cucumber sliced
- 1/4 red onion thinly sliced
- 1/4 cup shredded cheese optional, try parmesan or blue cheese
- 1/4 cup nuts optional, like walnuts or almonds
For the Dressing:
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and pepper to taste
Instructions
Step 1: Cook the Steak
- Take your steaks out of the fridge about 20 minutes before cooking to let them come to room temperature. This ensures they cook evenly. Pat them dry with paper towels to remove any excess moisture.
- Sprinkle both sides of the steak generously with salt and pepper. You can also add a little garlic powder or your favorite seasoning mix for extra flavor.
- Place a cast iron skillet or grill pan on medium-high heat. Let it get really hot for 2–3 minutes before adding the steak. The goal is to get a good sear!
- Add a small amount of oil to the pan (about 1 teaspoon), then carefully lay the steak in the pan. Let it cook for about 4–5 minutes per side for medium-rare, or adjust the time based on your desired doneness. You can use a meat thermometer to check the internal temperature:
- 120°F for rare
- 130°F for medium-rare
- 140°F for medium
- 150°F for medium-well
- Pro tip: Don’t move the steak around while it’s cooking! Let it sit to form that beautiful sear.
- Once done, remove the steak from the pan and let it rest on a cutting board for 5-10 minutes. This helps the juices redistribute, keeping the steak tender and juicy.
Step 2: Prepare the Salad
- While the steak is resting, prep the veggies. Slice the cucumber, halve the cherry tomatoes, and thinly slice the red onion.
- Add the mixed greens to a large salad bowl. This will be the base of your salad.
- Toss the chopped cucumber, cherry tomatoes, and red onion into the bowl with the greens.
- If you’re using cheese or nuts, now is the time to sprinkle them on top of the salad.
Step 3: Make the Dressing
- a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper. Keep whisking until everything is well combined.
- Pro tip: Whisk continuously to ensure the oil and vinegar don’t separate and the dressing is smooth.
- Give the dressing a taste and adjust the seasoning if needed — add more honey if you like it sweeter, or more vinegar if you want extra tang.
Step 4: Assemble the Salad
- After the steak has rested, slice it thinly against the grain (this helps make the steak tender to bite into).
- Drizzle the homemade dressing over the salad. Use as much or as little as you like.
- Finally, arrange the sliced steak on top of the salad.
- If you want, toss the salad gently to mix everything, or leave the steak on top as a centerpiece.
Notes
Nutritional Value (Per Serving)
- Calories: ~450–550 kcal
- Protein: ~30–35g
- Fat: ~30g
- Carbohydrates: ~10–15g
- Fiber: ~3–5g
- Sugar: ~4g
The nutritional information provided on this website is an estimate only and is intended for general guidance. We cannot guarantee its accuracy and recommend consulting a qualified healthcare professional or registered dietitian for personalized nutrition advice.