Best Steak Salad with Creamy Balsamic Vinaigrette
This steak salad recipe transforms readily available ingredients into a restaurant-quality meal in just 20 minutes. With a prep time of 15 minutes and a cook time of only 5, this seared steak salad is perfect for a quick yet impressive lunch or dinner.
Equipment
- cast-iron pan
- Small bowl
- salad bowl
- serving platter
Ingredients
Salad
- 10 ounce grilling steak (boneless prime rib)
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 teaspoons avocado oil
- 4 ounces arugula
- 1 cup cherry tomatoes (cut in half)
- ½ English cucumber (diced)
- ½ avocado (sliced)
- ¼ cup thinly sliced red onions
- ¼ cup crumbled blue cheese (optional)
Dressing
- ½ tablespoon grainy mustard
- ½ tablespoon dijon mustard
- ½ tablespoon balsamic vinegar
- 2 tablespoons olive oil
- A pinch salt and pepper
Instructions
Instructions
- Take the steak out of the fridge and season both sides evenly with the salt and pepper.
- Heat a cast-iron pan over medium-high heat. Drizzle the avocado oil over both sides of the steak. When the pan starts to smoke, add the steak and cook it undisturbed for 2 minutes. Flip the steak over and let it cook for an additional 2-3 minutes. Transfer the steak to a cutting board and let it rest while you prepare the salad.
- While the steak is resting, whisk the salad dressing ingredients in a small bowl. Thin the dressing with up to a tablespoon of water, as needed.
- Add the arugula, tomatoes, cucumber, avocado, red onion, and if using, the blue cheese to a salad bowl.
- Pour the dressing over top and toss to coat.
- Thinly slice the steak across the grain.
- Add the dressed salad to a serving platter and place the sliced steak on top. Alternatively, divide the salad between two plates with ½ of the steak over each.
- Last step:
Notes
Spicy Steak Salad: A simple way to add a kick is to introduce a pinch of red pepper flakes to the steak while it's cooking. I’ve found that this small addition adds a pleasant warmth that complements the richness of the steak, taking the steak salad to the next level.
To best enjoy any leftovers, I recommend storing the steak separately from the salad. I've found that keeping them separate prevents the salad from becoming soggy and the steak from losing its perfectly seared crust. The dressed salad will keep for about a day, while the steak is best consumed within two days when stored properly.
Nutrition
Calories: 568kcalCarbohydrates: 14gProtein: 33gFat: 44gSodium: 727mgFiber: 6gSugar: 5g
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