Introduction
Lina Vexley, known for her ability to elevate everyday meals into extraordinary dishes, was craving something hearty yet fresh for dinner. After a long day, she wanted a meal that combined the richness of steak with the lightness of a salad. That’s when the idea of a steak salad popped into her mind—a dish that blends tender, juicy steak with crisp greens and a tangy dressing. She immediately started experimenting and created a recipe that was not only delicious but also incredibly satisfying. This steak salad became a new favorite in her kitchen, perfect for any occasion.
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Steak Salad
Ingredients
- 2 pieces Steak rib-eye or sirloin
- 4 cups Mixed greens spinach, arugula, or lettuce
- 1 cup Cherry tomatoes halved
- 1/2 piece Cucumber sliced
- 1/4 piece Red onion thinly sliced
- 2 tbsp Olive oil for grilling steak
- 1 tbsp Balsamic vinegar for dressing
- 1 tsp Dijon mustard for dressing
- 1/2 tsp Salt for seasoning
- 1/4 tsp Black pepper for seasoning
Instructions
- Preheat your grill or grill pan over medium-high heat.
- Season the steaks with salt and pepper, and brush with olive oil.
- Grill the steaks for 4-5 minutes per side for medium-rare, or longer depending on your desired doneness.
- Remove the steaks from the grill and let them rest for 5 minutes before slicing thinly.
- In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion.
- In a small bowl, whisk together balsamic vinegar, Dijon mustard, olive oil, salt, and pepper to make the dressing.
- Drizzle the dressing over the salad, toss to coat, and top with sliced steak.
- Serve immediately and enjoy!
Notes
Nutrition
How to Make Steak Salad
To make this steak salad, begin by preheating your grill or grill pan over medium-high heat. While it’s heating, season your steaks with salt and pepper, then brush them with olive oil to ensure they grill beautifully. Once your grill is ready, cook the steaks for about 4-5 minutes on each side for medium-rare. If you prefer your steak more well-done, adjust the cooking time accordingly.
Once the steaks are grilled, remove them from the heat and let them rest for a few minutes before slicing them thinly. This helps retain the juices and makes for a tender, juicy steak.
While the steak is resting, prepare the salad. In a large bowl, combine fresh mixed greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. For the dressing, whisk together balsamic vinegar, Dijon mustard, olive oil, salt, and black pepper in a small bowl. Drizzle the dressing over the salad, toss everything together, and top the salad with your freshly sliced steak.
The result is a hearty, protein-packed salad that is as satisfying as a steak dinner but lighter and refreshing. You can add other toppings like avocado or crumbled cheese to make it even more indulgent.
Conclusion
Steak salad is the perfect dish for those who love a good steak but also want something fresh and healthy. The tender, juicy steak pairs perfectly with the crisp greens and tangy dressing, creating a meal that’s both satisfying and flavorful. Whether you’re serving it for a special occasion or a quick dinner, this steak salad is sure to impress and leave you feeling content. It’s a versatile dish, easily customizable to your taste, and a great way to enjoy the richness of steak in a lighter, more refreshing form.