Ingredients
- Steak (ribeye, sirloin, or skirt)
- Salt
- Olive oil
- Arugula
- Mixed greens or spinach
- Tomatoes
- Cucumbers
- Red onion
- Roasted peppers
- Blue cheese or goat cheese
- Avocado (optional)
- Crispy onions (optional)
- Balsamic vinegar
- Dijon mustard
- Cream or mayo
- Honey (optional)
- Sugar (to taste)
Instructions
- Let the steak sit out until it reaches room temperature. Generously salt it.
- Heat a cast-iron skillet until hot, add oil, and let shimmer.
- Place the steak in the skillet and let it cook undisturbed until a crust forms, then flip it once.
- Cook to desired doneness, add butter at the end if desired, then let it rest.
- For the dressing, whisk together balsamic vinegar, Dijon mustard, olive oil, and cream/mayo. Add honey if desired.
- Slice the rested steak and serve over a bed of arugula and mixed greens, topped with tomatoes, cucumbers, red onion, roasted peppers, and cheese.
- Drizzle with balsamic dressing and serve immediately.
Notes
Feel free to adapt the salad ingredients based on your preferences or what you have on hand. Leftover steak works great in this salad.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Pan-searing
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg
Keywords: steak salad, balsamic dressing, easy recipes, summer salads, healthy meals