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Steak Salad makes a quick and easy midweek meal. Round it out with goat cheese, scallions, avocado, and bell pepper.
Photography Credit:Elise Bauer
Steak salad is such a great way to enjoy steak! You can even easily put it together with steak leftovers. At a minimum it is simply thin slices of steak over salad greens with your preferred salad dressing.
Best Add-Ins for Steak Salad
I tend to spiff mine up a bit with whatever we might have on hand— avocados, goat cheese, red bell peppers, tomatoes, pomegranate seeds, depending on what’s in season.
Best Greens for Steak Salad
Arugula is a particularly good complement to steak, though the pepperiness of the arugula can at times be a little too much if not mixed in with some other salad greens.
You can also use, or mix in, chopped fresh romaine lettuce, baby spinach, baby gem, or iceberg lettuce. For an alternative to arugula you can use any of the chicories—frisée, endive, or radicchio.
More Fresh & Easy Ways to Enjoy Steak
- 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
Updated May 18, 2020 : We spiffed up this post to make it sparkle. No changes to the original recipe.
Easy Steak Salad with Lemon Vinaigrette Recipe
No need to bring the steak to room temp before cooking. You sear on such high heat, and the steaks are so thin, it's actually better to cook the steak while it is still relatively chilled, if you want the centers to be rare.
- Extra virgin olive oil
- 1 pound flank steak or skirt steak
- Salt and freshly ground pepper
- 1/2 head lettuce greens
- 1 bunch arugula (young leaves), tough stems removed
- 1/2 red bell pepper, thinly sliced lengthwise and cut into 1-inch long pieces
- 4 scallions, thinly sliced
- 1 avocado, cut into bite-sized pieces
- 4 ounces goat cheese, crumbled
- Pomegranate seeds or thinly sliced kumquats (optional)
For the dressing:
- 2 tablespoons lemon juice
- 6 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard (smooth), or 1/2 teaspoon dry mustard
- Salt and pepper
1 Cook the steak: Heat a couple teaspoons of oil in a cast iron pan on high heat. Pat the steaks dry. Sprinkle the steaks on both sides with a little salt.
Sear the steaks in the pan on both sides, just until nicely browned. Remove pan from heat and cover. Let cook for a few minutes more, until the steak is done 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 to Check the Doneness of Meat).
2 Let the steak rest before cutting, then cut thin slices: Remove from pan to a cutting board. Let rest for a few minutes before cutting. Cut thin slices, on a diagonal so you slice wide pieces, across the grain of the meat.
3 Make the salads: Toss together the lettuce greens, arugula, bell pepper, goat cheese, and scallions. Arrange on individual plates. Sprinkle with avocado. Lay on top several slices of chilled sliced steak. Sprinkle with pomegranate seeds or sliced kumquats if using.
4 Make dressing: Mix together the lemon juice, olive oil, mustard, and salt and pepper to taste. Drizzle on salad.
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Flat Iron Steak Salad
Pan seared and butter basted flat iron steak served on top of a salad tossed in a homemade lemon and horseradish vinaigrette.
Here’s a steak salad recipe that is easy to make and has huge flavor. The flat iron steak is cooked in a hot cast iron pan and finished with butter and garlic. The salad is made from butter lettuce and radicchio and tossed in a homemade lemon and horseradish vinaigrette.
I love using flat iron steak, it’s such an economical cut and the marbling is off the charts. Which means it has more flavor and it not as easy to overcook as other more lean cuts of beef. Of course it does not hurt to finish the steak with two big pads of butter and garlic, and baste it for the last minute of cooking!
Simple Greek Salad with Lemon Oregano Vinaigrette
This Simple Greek Salad with Lemon Oregano Vinaigrette is easy to put together, and it’s a website favorite!
Greek salads are often favorites because of their simplicity. This Simple Greek Salad is indeed that. It’s comprised of romaine lettuce leaves, cucumber, tomato and feta cheese. Lemon zest and fresh dill are tossed with the salad to give it a delicious, fresh flavor.
The vinaigrette is comprised of garlic, lemon and oregano flavors. Everything is fresh and simple!
If you’re looking for a light salad to serve with your dinner, try this Simple Greek Salad. I prefer to serve it with grilled chicken or steak for a light summer meal.
If you’re looking for more Greek-inspired recipes, you might also enjoy my Greek Spinach Pie and this Greek Tzatziki. Pastitsio, Greek Panzanella Salad, and this Skinny Greek Layer Dip are delicious choices too!
- 1 ¾ pounds beef sirloin steak
- ⅓ cup olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 teaspoon Worcestershire sauce
- ¾ cup crumbled blue cheese
- 8 cups romaine lettuce - rinsed, dried, and torn into bite-size pieces
- 2 tomatoes, sliced
- 1 small green bell pepper, sliced
- 1 carrot, sliced
- ½ cup sliced red onion
- ¼ cup sliced pimento-stuffed green olives
Preheat grill for high heat.
Lightly oil grate. Place steak on grill and cook for 3 to 5 minutes per side or until desired doneness is reached. Remove from heat and let sit until cool enough to handle. Slice steak into bite size pieces.
In a small bowl, whisk together the olive oil, vinegar, lemon juice, garlic, salt, pepper and Worcestershire sauce. Mix in the cheese. Cover and place dressing in refrigerator.
Onto chilled plates arrange the lettuce, tomato, pepper, onion and olives. Top with steak and drizzle with dressing. Serve with crusty grilled French bread. Enjoy!
How To Cook Steak
When it comes to steak, you’re really only going to prepare it one of two ways: reverse sear or hot and fast.
- Reverse sear: The reverse sear method is best when cooking thicker steaks. This process requires you to bring the steak up to temperature on a grill or cast iron pan at low heat, and then quickly searing it at high heat to finish it off. This method gives you more control over how the interior of the steak cooks so you can achieve that perfect medium-rare on the inside and beautiful brown crust on the outside.
- Hot and fast: This requires quickly searing the steak over direct heat, depending on the thickness you may only need to sear for a minute or 2. Then you’ll want to remove it from direct heat and place it on indirect heat, allowing it to cook internally to your desired doneness.
Lemon Vinaigrette Recipe Ingredients
This lemon vinaigrette dressing recipe is super simple to make. Here’s what you’ll need:
- Fresh lemon juice – To make it zippy and bright!
- Extra-virgin olive oil – It gives the dressing body and richness.
- Garlic – It adds a nice kick.
- Dijon mustard – For tangy depth of flavor.
- Honey or maple syrup – I list it as optional, but its sweetness perfectly balances the sharp garlic, lemon, and Dijon mustard.
- Fresh or dried thyme – Again, it’s optional, but if you ask me, herbs make everything better. With its fresh, aromatic flavor, it adds something special to this lemon vinaigrette.
- And salt and pepper – To make all the flavors pop!
When you’re ready to make the dressing, add the lemon juice, garlic, mustard, honey, salt, and pepper to a small bowl, and whisk to combine. Then, add the olive oil. As you’ll see in the recipe below, I make my lemon vinaigrette with varying amounts of oil. If I’m tossing it with raw greens and vegetables, I want it to have a mellower flavor. Then, I use 3 parts acid to 4 parts oil. If I’m dressing heartier ingredients like roasted vegetables or potatoes, I want it to taste sharper, so I use a 1:1 ratio. I recommend starting with a 1:1 ratio and adding more oil as needed.
As you pour in the oil, whisk continuously until the dressing is emulsified. Stir in the thyme, and season to taste with more oil, salt, and/or pepper. Enjoy!
Find the complete recipe with measurements below.
Lemon Vinaigrette Recipe: This Easy Lemon Salad Dressing Recipe Brightens Up Whatever It Touches by Donna John
Light and bright, this easy lemon vinaigrette recipe can be drizzled on lettuce, kale, arugula, spinach, pasta salad or even grilled chicken or seafood. You could add fresh or dried herbs like thyme, tarragon, oregano, basil or even rosemary.
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: Makes about 3/4 cup
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 1/2 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 2 cloves garlic, minced
Here's how to make it:
- together all ingredients. Season with salt and pepper. (If you want to add dried or fresh herbs, add them now.)
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Every Single Side Dish to Serve with Steak (All in One Place)
Steak isn’t an everyday dinner, so when you take the time to cook it, it truly feels like an occasion. Of course, it’s often made to celebrate things like birthdays and anniversaries, but it also has a way of making a random Wednesday night feel festive. It’s hard to beat it straight from the grill when it’s warm outside, but even if we aren’t luckily enough to have a grill or it’s simply too cold, we’re never disappointed with steak cooked in the oven.
While the beef might be the main attraction at the dinner table, you can’t live on steak alone. With that in mind, we have plenty of ideas for delicious sides that will complement that perfectly browned and charred T-bone, rib-eye, or Porterhouse. Whether it’s a simple sheet pan full of crispy roasted potatoes, charred veggies like broccoli or Brussels sprouts from the grill, or even just a cool and refreshing arugula salad with a tangy lemon vinaigrette, these 65 recipes won’t disappoint.
How to make easy chopped salad
The great thing about a chopped salad is that you can add whatever you want. If you’d like you can add avocado, celery, carrots, sweetcorn, spring onion and sugar snap peas. Anything goes, really. I just have red onion, tomato, cucumber and feta at hand permanently so these are featured in this salad more often than not. I also like to change the ingredients depending on what I’m serving the salad with. If it’s just a simple weeknight salad, this version works perfectly. If we are having a rich, spicy curry, I love adding spring onion and cilantro, With Mexican recipes, adding charred sweetcorn, cilantro, finely chopped chillies and cubed avocado creates a flavor explosion.
Dressing for chopped salad
As for the dressing for this chopped salad, I really like to keep things simple. A good lemon vinaigrette is always a good idea and this one is as easy as they come. Fresh lemon, a splash of vinegar, garlic, olive oil, salt and pepper are all you need. Mix it up, pour over the chopped salad and you’re good to go. Summer eating at its best!
Basic Vinaigrette (Plus Variations!)
- Author: Cookie and Kate
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: ¾ cup 1 x
- Category: Salad dressing
- Method: By hand
- Cuisine: French
Here’s my go-to vinaigrette recipe! It’s so easy to make and tastes way better than store-bought dressings. You can change up the flavors by choosing the vinegar that suits your salad best. Recipe yields ¾ cup dressing, enough for about 6 medium salads (assuming 2 tablespoons per salad).
- ½ cup extra-virgin olive oil
- 3 tablespoons vinegar of choice (balsamic vinegar, red wine vinegar, white wine vinegar)
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup or honey
- 2 medium cloves garlic, pressed or minced
- ¼ teaspoon fine sea salt, to taste
- Freshly ground black pepper, to taste
- In a liquid measuring cup or bowl, combine all of the ingredients. Stir well with a small whisk or a fork until the ingredients are completely mixed together.
- Taste, and adjust as necessary. If the mixture is too acidic, thin it out with a bit more olive oil or balance the flavors with a little more maple syrup or honey. If the mixture is a little blah, add another pinch or two of salt. If it doesn’t have enough zing, add vinegar by the teaspoon.
- Serve immediately, or cover and refrigerate for future use. Homemade vinaigrette keeps well for 7 to 10 days. If your vinaigrette solidifies somewhat in the fridge, don’t worry about it—real olive oil tends to do that. Simply let it rest at room temperature for 5 to 10 minutes or microwave very briefly (about 20 seconds) to liquify the olive oil again. Whisk to blend and serve.
Balsamic vinegar: Makes a bold, slightly sweet dressing that is wonderful on green salads with fruit, such as apples, strawberries or peaches.
Red wine vinegar: Packs a punch and works well with other bold flavors and bright veggies, like tomatoes, bell peppers, cucumber, cabbage and more (think Greek salads).
White wine vinegar: This is a more mellow vinegar and it’s especially nice with more delicate flavors like cucumber and sweet corn. It’s lovely on just about every green salad out there.
Greek/Italian variation: Use red wine vinegar. Add 1 to 2 teaspoons dried oregano and, optionally, a pinch of red pepper flakes.