Steak salad is a quick and easy weeknight meal. Made from thin slices of seared steak, served on arugula and lettuce with a lemon vinaigrette. Top it off with goat cheese, scallions, avocado and peppers.
Steak salad is a great way to enjoy steak! You can even easily assemble it with leftover steak. At the very least, it’s just thin slices of steak on a bed of lettuce with your favorite salad dressing.
Best add-ins for steak salad
I tend to spice mine up a bit with what we have on hand at the moment – Avocados, goat cheese, red peppers, tomatoes, pomegranate seedsdepending on the season.
Best greens for steak salad
Arugula is a particularly good accompaniment to steak, although arugula’s pepper can sometimes be a little too strong if not mixed with other salads.
You can also use or mix in chopped fresh romaine lettuce, baby spinach, baby gem or iceberg lettuce. As an alternative to arugula, you can use any chicory you like – frisee, endive or radicchio.
More fresh and easy ways to enjoy steaks
- Steak salad with miso vinaigrette
- Steak salad with arugula and parmesan cheese
- Grilled Chili Lime Flank Steak
- Flank steak with orange and avocado salsa
- Skirt steak with avocado chimichurri
Easy Steak Salad with Lemon Vinaigrette
The steak does not need to be brought to room temperature before cooking. They sear at such high heat and the steaks are so thin that it’s actually better to cook the steak while it’s still relatively chilled if you want the centers to be thin.
ingredients
-
Extra virgin olive oil
-
1 lb flank steak or skirt steak
-
Salt and freshly ground pepper
-
1/2 head lettuce
-
1 bunch arugula (young leaves), hard stems removed
-
1/2 red bell pepperCut lengthways into thin slices and cut into 1 cm long pieces
-
4 spring onionsthinly sliced
-
1 avocadocut into bite-sized pieces
-
4 ounces goat cheesedecay
-
pomegranate Seeds or thinly sliced kumquats (optional)
For the dressing:
-
2 tablespoon lemon juice
-
6 tablespoon Extra virgin olive oil
-
1 teaspoon Dijon mustard (smooth) or 1/2 teaspoon dry mustard
-
Salt and pepper
method
-
Prepare steak:
Heat a few teaspoons of oil in a cast iron skillet over high heat. Pat the steaks dry. Sprinkle the steaks with a little salt on both sides.
Sear the steaks in the pan on both sides until nicely browned. Remove pan from stove and cover. Let it cook for a few more minutes until the steak is to your liking.
You can test with a meat thermometer. Remove steak from pan at 125°F to 130°F for rare, 140°F for medium rare, 150° for medium. Or use your fingers to test the meat for doneness (see The finger test for checking meat doneness).
-
Let the steak rest before slicing, then slice thinly:
Remove from the pan onto a cutting board. Leave to rest for a few minutes before slicing. Cut thin slices diagonally so you cut wide pieces across the grain of the meat.
-
Prepare salads:
Mix the lettuce leaves, rocket, peppers, goat cheese and spring onions. Arrange on individual plates. Sprinkle with avocado. Place several slices of chilled, sliced steak on top. If using, sprinkle with pomegranate seeds or sliced kumquats.
-
make dressing:
Mix lemon juice, olive oil, mustard, and salt and pepper to taste. Drizzle over the salad.
| nutritional information (per serving) | |
|---|---|
| 746 | calories |
| 60g | Fat |
| 17g | carbohydrates |
| 38g | protein |
