Steak Salad
Turn a pan seared or grilled steak into a healthy meal with this steak salad recipe featuring avocado, feta cheese, and a savory homemade salad dressing.
Ingredients
For the balsamic vinaigrette:
- 3 tablespoons (45ml) extra virgin olive oil
- 2 tablespoons (30ml) balsamic vinegar
- ½ tablespoon Dijon mustard
- ½ tablespoon grainy mustard
- 1 clove garlic pressed or very finely minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For Pan Searing the Steak:
- 1 ¼ lb steak ribeye, sirloin, strip or flank, thick cut
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon vegetable or olive oil
- 2 tablespoons butter optional
For the salad:
- 6-8 cups mixed greens or any salad greens
- 1 cup cherry tomatoes
- ½ cup sliced cucumber
- ½ small red onion thinly sliced
- 1 avocado sliced
- ¼ cup feta cheese or goat cheese crumbled
Instructions
Make the Salad Dressing:
- In a bowl or a small jar combine the olive oil with balsamic vinegar, Dijon mustard, grainy mustard, garlic, salt, and pepper. Whisk or shake well until combined. You want the dressing to be emulsified and creamy. Set aside.
To Sear the Steak:
- Pat the steak dry with paper towels and season it well with salt and pepper. Heat a tablespoon of oil in a cast iron pan (or any heavy pan). Add the steak and cook for 3 minutes - it will form a crust on the bottom.
- Flip the steak and cook for 30 seconds. Add 2 tablespoons of butter to the pan and continue cooking the steak for 90 seconds, basting with butter, until the temperature is 120°F (for a rare steak), or to your preference. Allow the steak to rest for 5-8 minutes, then slice thinly against the grain to add to the salad.
To Grill the Steak:
- Preheat the grill to medium-high heat. Brush oil over the steak and season it with salt and pepper. Add the steak to the grill and reduce the heat to medium. Grill for 3-4 minutes per side or until it reaches the desired temperature. Allow the steak to rest for 5-8 minutes, then slice thinly against the grain to add to the salad.
Assemble the Salad
- In a large bowl combine the mixed greens with cherry tomatoes, cucumber, and red onion.
- Dress the salad with ¾ of the dressing you prepared earlier and toss to combine.
- Transfer the salad to a serving platter, top with sliced steak, sliced avocado, and crumbled feta cheese. Drizzle with the remaining dressing, and finish with a grind of freshly cracked black pepper.
Notes
- When shopping for steak, look for one that is over an inch thick. They are easier to cook this way, particularly if you want the steak to be on the rare side.
- You can cook the steak however you'd like to. I'm sharing the best way to either pan-sear or grill steak here.
- Slice the steak thinly. I aim for ¼ to ⅓ of an inch.
- Instead of feta cheese, try crumbled blue cheese or goat cheese.
- Enjoy right away. Salads don't generally make great leftovers. If you'd like to cook your steak ahead of time, store it in the fridge for up to 4 days, then slice and add it to the salad cold.
- Steak Temperature: The USDA recommends cooking steaks to at least 145°F/63°C for food safety reasons. Aside from that, here are the temperatures you should aim for, depending on how you like your steak cooked:
- Remember that the temperature of the meat will rise 5-10 degrees while it's resting.
Nutrition
Calories: 613kcal | Carbohydrates: 12g | Protein: 33g | Fat: 50g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 25g | Trans Fat: 0.3g | Cholesterol: 110mg | Sodium: 1165mg | Potassium: 880mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1190IU | Vitamin C: 29mg | Calcium: 89mg | Iron: 4mg
Find it online: https://littlesunnykitchen.com/steak-salad/