Steak Salad Recipe (Grill or Stovetop)

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There are many great pairings Steak – including simple steak and eggs or hearty steak and potatoes – but this Steak Salad Recipe made it one of my favorites Salad Recipes。 Juicy steak, fresh veggies, sweet tomatoes, and tangy vinaigrette create a taste of your favorite café (and it’s easy to customize!).

You can make a steak salad recipe a million different ways, but this one was inspired by a popular Italian second course called cut beefThe phrase literally means “sliced ​​beef” or “beef cuts,” but the dish is often served with arugula (or arugula), tomatoes, and Parmesan cheese. I call it a steak salad because that’s basically what it is!

Whether you are looking for satisfying healthy luncha lamp dinneror as a second course like they usually do in Italy when I visit, it was perfect.

Ingredients and Substitutes

This section explains how to choose the best ingredients for steak salad, the role each ingredient plays in the recipe, and substitution options.For measurements, see recipe card below.

Steak:

• Steak – The best salad steaks are Rib Eye or Sirloinbut skirt steak or flank steak are good affordable options, or choose Roasted Tenderloin or new york steak a special occasion. You can use other steaks, but the cooking time will vary if they are on the thinner side. For the best steak salad recipes, choose meat that is at least 1 inch thick so it won’t overcook.
• sea ​​salt and black pepper – I season my steaks most often with salt and pepper, but you can add steak seasoningindividual spices such as garlic powder, or use steak marinade If you like.
• avocado oil – Avocado oil is all you need if you are cooking your steak on the stovetop. You can also use olive oil or any neutral cooking oil you like.

salad:

• arugula – I used fresh arugula, but you can use rocket, lettuce, spinach (for a steak spinach salad) or any fresh vegetable you like.
• Vinegar – I just drizzle over the veggies olive oil and balsamic vinegar Instead of making steak salad dressing on its own.You can substitute other dressings here, e.g. pasturevinaigrette, Italian seasoningeven Argentinian Chili Sauce.
• sea ​​salt and black pepper
• cherry tomatoes – these are the perfect accompaniment to arugula salad with steak. Grape tomatoes or chopped large tomatoes also work. You can also add other vegetables like sliced ​​bell peppers, red onions, corn kernels or sliced ​​avocados.
• Shaved Parmesan -I like the texture that shaved parm imparts, but chopped works too. You can also opt for shredded cheeses such as goat, feta, blue cheese or gorgonzola.Chopped Cheese Chips Delightful if you like crunchy treats too!
• Lemon slices – Finish with a squeeze of fresh lemon juice.

How to Make Steak Salad

This section shows how to make steak salad, with step-by-step photos and details about the technique to help you visualize it.For full instructions, including amounts and temperatures, see recipe card below.

1. Prepare and season the steak. warm up to grill or heated avocado oil cast iron skillet (for stovetop method) High. Pat the steak dry with paper towels. Season both sides with salt and pepper.
2. Cook the steak. Grill or cook steaks on the stovetop until they reach your desired doneness (see cooking times below).

3. Combine steak salad ingredients. In a large bowl or plate, toss arugula with olive oil, balsamic vinegar, salt, and pepper. Top vegetables with cherry tomatoes and Parmesan.
4. Rest and slice steaks. Let the steak rest for 5-10 minutes after cooking, then slice along the grain.
5. combined. Serve steak over salad. Serve with a grilled steak salad with lemon dressing, if desired.

Tip: Never use a probe thermometer to overcook a steak again!

A probe thermometer The best way to test the internal temperature – you just set the desired temperature and it beeps when your steak is ready! If you prefer a more classic option, common meat thermometer also works.

If you don’t have a thermometer at all, check out the steak schedule in my post roast steak (if grilling) or rib eye steak (This is a good estimate if using the stovetop, even if you’re cooking different cuts).

storage instructions

Like most green salads, steak salad recipes that use leafy greens are best served fresh. If you want to prepare ahead of time, store vegetables, meat, and dressing in separate airtight containers in the refrigerator for up to 3-4 days. Once combined, the salad will last no more than 1 day as it gets soggy quickly.

What to Serve with Steak Salad Recipe

I often serve this steak salad recipe on its own – I love a 15 minute meal! But if you’re making it for company, or just want to use it with something else, these are great options:

More Meal-Worthy Salad Recipes

Skip the regular lettuce! Dress up your salads with these easy recipes:

Steak Salad Recipe (Grill or Stovetop)

Make this steak salad recipe with crisp greens, sweet tomatoes, Parmesan, olive oil, and balsamic vinegar. An easy meal in 15 minutes!

Prepare: 10 minute

chef: 5 minute

all: 15 minute

Serving Size: 4 (adjust according to recipe)

raw material

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instruct

Click a time in the instructions below to start the kitchen timer while you cook.

Steak – Grilling Method:

1. warm up to grill in high at least 15 minutesuntil it reaches 500°F (260°F).

2. Meanwhile, pat steak dry with paper towels. Season both sides with salt and pepper.

3. Place the steak on the grill.Cover and heat 2 minutes. Turn the steak over, cover again, and fry 2 minutes left.

4. Reduce heat to medium-low. Cover and continue to grill the steaks until they are your desired doneness. For a 1.5-inch thick steak: 1-2 minutes (120 degrees Fahrenheit) rare, 2-3 minutes (130°F) medium rare, 3-4 minutes (140°F) medium, 4-5 minutes (150°F) Nakai, or 5-6 minutes (160 degrees Fahrenheit) Well done. The temperature of the steak will increase by an additional 5 degrees during the next resting step. For 1-inch thick steaks, you can sear them to medium-rare after step 3 with no additional time and reduced heat.

5. Remove steak from grill, tent with foil, and let rest 10 minutes.

Steaks – Stovetop Method:

1. preheat the oil cast iron skillet Heat on the stovetop over medium-high heat until screaming hot.

2. Meanwhile, pat steak dry with paper towels. Season both sides with salt and pepper.

3. Add the steak. Cook, flipping every 30 seconds without moving in between, until done to your liking.steak needs 3-4 minutes For rare, 5-6 minutes For medium rare, 7-8 minutes For media, 9-10 minutes for medium wells, or 11-12 minutes here you go. The final internal temperature should be 120°F (49°C) for rare, 130°F (54°C) for medium rare, 140°F (60°C) for medium, 150°F (66°C) for medium, or 160°F (71°C) ) means well done.

4. Remove steak from pan, cover with foil, and let rest 10 minutes.

Salad Assembly:

1. In a large bowl, toss arugula with olive oil, balsamic vinegar, salt, and pepper.

2. Add the cherry tomatoes and shredded Parmesan.

3. Slice the steak against the grain and serve over the salad.

4. Serve steak salad with lemon juice, if desired.

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recipe notes

Serving Size: 2 cups

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

calories 414

fat 25.6 grams

protein 42.2 grams

total carbohydrates 4.2 grams

net carbs 3.4 grams

fiber 0.8 grams

sugar 2.7 grams

Nutrition facts are provided politely. Questions about calculations or why are you getting different results?Please see our nutrition policy.

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