Ways to Beef Up a Salad

Steak salad recipe with juicy slices of seasoned beefiness on a bed of colorful greens and crunchy vegetables. The pan-seared technique in a cast-atomic number 26 skillet quickly cooks the meat to a perfect medium-rare. A tangy homemade balsamic dressing brings everything together.

Tender pieces of thinly sliced flank steak elevate this meal to entree salad status. With unproblematic seasonings and a cursory sear in a hot pan, dinner is ready in under 30 minutes. If you prefer, you can even burn up the grill to cook the meat.

To complement the rich flavors of the steak, a variety of lettuce are selected. Arugula, romaine, and radicchio are colorful and robust greens that stand upwards well to the warm beefiness. I'll evidence you how to brand an easy balsamic vinaigrette to drizzle over the salad to balance the rich and peppery flavors in the bowl.

How to make a steak salad

• Whisk balsamic vinegar, mustard, mayonnaise, common salt, and pepper.
• Gradually add the olive oil and whisk dressing is thickened.
• Dry the surface of the steak and season with salt and pepper.
• Heat a bandage-iron skillet over high estrus, add oil.
• Cook steak for 4 minutes, flip and cook until medium-rare.
• Rest the steak for 10 minutes and then slice.
• In a large basin combine the lettuce.
• Add tomatoes, cucumber, radish, onion, avocado, cheese, and meat.
• Serve with balsamic vinaigrette.

Meat pick

A lean, tender, and quick-cooking steak similar flank steak or flat iron are optimal for this recipe. I use flank which is located beneath the loin and has visible grains that run downwards the length of the meat.

It's a groovy option for high rut and fast cooking methods like on the stovetop, grill, broiling, or stir-fry. It'due south oftentimes marinated for carne asada if yous want some actress flavor on the surface.

Cooking techniques

Use a heavy-duty pan like a bandage-iron skillet for loftier oestrus cooking. This material holds heat finer and for a long time, and so it's perfect for a fast golden sear on the surface. All you need is almost 3 to 5 minutes on each side. You lot tin also grill the steak over loftier heat uncovered for a similar elapsing to yield a smokey and lightly charred taste.

Slice against the grain

Make sure to slice the beef against the grain, perpendicular to the direction that the grains flow. Flank steak has coarse muscle fibers that run parallel downwardly the meat, making it piece of cake to come across how to cut. Go for thin ¼-inch slices to make it easier to eat, or chop into smaller bite-sized cube pieces.

Choosing the right lettuce

Multiple types of lettuce are used in this hearty salad. They all accept a robust and sturdy construction so they practice non immediately wilt when topped with the warm food, or tossed with acidic dressing. The flavors also pair nicely with steak. Romaine is crisp with a mild season, raddichio is slightly biting and a beautiful purple hue, while arugula is tender and spicy.

Vinaigrette dressing

I make this balsamic vinaigrette recipe slightly more than tangy to balance out the richness of the beef. It's prepared with a few unproblematic pantry ingredients like dijon mustard, a hint of mayonnaise to keep the emulsion stable, salt, pepper, and extra-virgin olive oil. For a more creamy option, effort a zesty blue cheese salad dressing.

Salad toppings

Colorful fruits and vegetables with a variety of crunchy flossy textures make for a harmonious dish. Cherry tomatoes, sliced cucumbers, radish, diced red onions, and big slices of avocado are added on pinnacle.

Chopped bell pepper, carrots or reddish cabbage are as well tasty options. Feta cheese is sprinkled on peak for a pungent flavor, but goat cheese or blue cheese work groovy too.

Storing

This steak salad will last up to 3 days in an airtight container stored in the refrigerator. Just expect to add the dressing and whisk earlier serving. This low carb recipe is also ideal for meal prepping individual portions throughout the week.

More classic salad recipes

• Caprese Salad
• Wedge Salad
• Caesar Salad

When to stop cooking the steak

Target medium-rare doneness, taking the meat off one time it hits an internal temperature of 120 to 125°F (49 to 52ºC). This may seem early, only the 10 minutes of residuum will allow for carryover cooking to occur. The meat should reach about 130ºF (54ºC). Overcooking the steak will result in tough and chewy pieces.

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Balsamic Vinaigrette

• ▢ ¼ cup balsamic vinegar
• ▢ 2 teaspoons dijon mustard
• ▢ i teaspoon mayonnaise, optional
• ▢ ½ teaspoon kosher table salt
• ▢ ¼ teaspoon blackness pepper
• ▢ ½ cup extra-virgin olive oil

Steak Salad

• ▢ 1 pound flank steak, or apartment iron steak
• ▢ kosher table salt, for seasoning
• ▢ blackness pepper, for seasoning
• ▢ 2 tablespoon olive oil
• ▢ 4 cups arugula, 1-inch pieces
• ▢ 4 cups romaine lettuce
• ▢ two cups radicchio, 1-inch pieces
• ▢ one loving cup ruby tomatoes, cut in half
• ▢ ½ loving cup thinly sliced cucumber
• ▢ ¼ cup thinly sliced radish
• ▢ ¼ cup diced red onion
• ▢ 1 medium avocado, sliced or diced
• ▢ ¼ cup feta cheese

• In a medium basin whisk together vinegar, mustard, mayonnaise, salt, and pepper.

• Slowly drizzle in the olive oil and whisk until it becomes a thickened emulsified dressing.

• Dry the surface of the steak with paper towels.

• Flavor both sides with salt and pepper.

• Heat a big cast-atomic number 26 skillet over high heat until hot. Add together the oil, in one case the oil is hot add together the steak and press it downwards into the pan. Cook until the surface is browned, 4 minutes.

• Flip the steak and cook until information technology reaches an internal temperature of 120 to 125°F (49 to 52ºC) for medium-rare, almost 3 to 5 minutes.

• Transfer the steak to a cut board and rest for x minutes. Slice the steak against the grain into ¼-inch thick pieces. Cut smaller if desired.

• In a big serving bowl mix together the arugula, romaine, and radicchio.

• Tiptop salad with tomatoes, cucumber, radish, onion, steak, avocado, and feta cheese.

• Serve steak salad with balsamic vinaigrette.

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Nutrition Facts

Steak Salad

Corporeality Per Serving

Calories 615 Calories from Fat 450

% Daily Value*

Fat 50g 77%

Saturated Fatty 10g 50%

Cholesterol 77mg 26%

Sodium 519mg 22%

Potassium 1034mg 30%

Carbohydrates 14g 5%

Fiber 6g 24%

Saccharide 6g 7%

Poly peptide 29g 58%

Vitamin A 4865IU 97%

Vitamin C 22.4mg 27%

Calcium 136mg 14%

Fe 3.5mg 19%

* Per centum Daily Values are based on a 2000 calorie nutrition.

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I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you lot gain confidence in the kitchen.

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