Description
A fresh and satisfying steak salad featuring peppery arugula, juicy cherry tomatoes, creamy avocado, shaved Parmesan, and tender grilled steak dressed with a bright balsamic vinaigrette, perfect for a nutritious and flavorful main course.
Ingredients
Steak and Salad
- 450 g sirloin or strip steak
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- 5 cups fresh arugula
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1/4 red onion, thinly sliced
- 1/4 cup shaved Parmesan
- 2 tbsp toasted walnuts (optional)
Dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 garlic clove, minced
- Salt and black pepper, to taste
Instructions
- Season the Steak: Pat the steak dry with paper towels. Rub with olive oil, then evenly season both sides with garlic powder, smoked paprika, salt, and black pepper to enhance the flavor.
- Preheat the Grill or Skillet: Heat a grill or heavy skillet over medium-high heat until hot, ensuring a good sear on the steak.
- Cook the Steak: Place the steak on the grill or skillet and cook for 3 to 5 minutes per side depending on thickness and desired doneness, aiming for a nicely browned exterior and juicy interior.
- Rest the Steak: Transfer the cooked steak to a cutting board and allow it to rest for 5 to 10 minutes so the juices redistribute, keeping the meat tender and flavorful.
- Prepare the Salad Base: On a large platter or salad bowl, arrange the fresh arugula, halved cherry tomatoes, sliced avocado, thinly sliced red onion, shaved Parmesan, and toasted walnuts if using.
- Make the Dressing: In a small bowl, whisk together extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, minced garlic, and salt and black pepper until emulsified and smooth.
- Slice the Steak: Cut the rested steak thinly against the grain to ensure tenderness and make it easier to eat in the salad.
- Assemble the Salad: Lay the sliced steak neatly over the prepared salad ingredients.
- Dress and Serve: Drizzle the balsamic dressing evenly over the salad and steak, then serve immediately for the best freshness and flavor.
Notes
- Allowing the steak to rest before slicing helps retain its juices for a moist texture.
- Flank steak or grilled chicken can be used as alternative proteins in this salad.
- Add roasted vegetables like bell peppers or zucchini to make the salad more filling.
- For a lower-carb option, omit the honey from the dressing to reduce sugar content.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad, Main Course, Dinner
- Method: Grilling
- Cuisine: Mediterranean-inspired
