Steak salad. Steak Salad makes a quick and easy midweek meal. Made with thin slices of pan-seared steak served over arugula and lettuce greens toss with a lemon vinaigrette. This Steak Salad is hearty enough to serve as the full meal for lunch or dinner, and has tons of flavor.

To serve, divide salad greens among four plates. Top with steak, tomatoes, radishes and avocado; sprinkle with cranberries and, if desired. Remove from heat and let sit until cool enough to handle. You can have Steak salad using 12 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Steak salad

It's 1 of 10-12 oz sirloin for two to share.
You need of salt, pepper and a drop of oil for frying.
You need 2-3 of large peppers.
You need 1 of large red onion.
You need 1 of courgette.
Prepare 1 handful of mushrooms.
Prepare 1 of small aubergine.
It's 1 tsp of wholegrain mustard.
It's 3 tsp of balsamic vinegar.
It's 6 tsp of olive oil plus extra for soaking the vegetables before cooking.
Prepare a little of lemon juice.
You need of truffle oil (optional, but worth it).

Slice steak into bite size pieces. For instance, a salad with juicy steak, and plenty of avocado and cheese on top. Steak Salad is a hearty lunch or dinner to make your mouth water! This flavorful steak salad recipe combines juicy, pan-seared steak with fresh vegetables and a balsamic vinaigrette dressing.

Steak salad instructions

If you want to reduce stress levels, cook the steak first, it will benefit from extra resting. If you’re resilient, follow the instructions below..
Season the steak with salt and pepper. Core, top and tail the vegetables and cut the peppers and onion into eights, slice the aubergine and courgette into thickish strips and halve the mushrooms, if large. Place them all in a large bowl and drizzle generously with olive oil. Preheat a frying pan and the grill with no rack on it. Place the vegetables in the hot grill pan, season with salt and pepper and cook for 20 minutes, tossing around every now and then. Meanwhile, when the frying pan is smoking hot, set the timer for 4 minutes, place the steak in the pan and flip every 15 seconds. Remove and keep in a warm place, covered loosely with foil..
Mix the dressing for the veg with the mustard, balsamic, oil and lemon juice. When the vegetables are cooked, pour the dressing plus the resting juices from the steak over them and toss well. Slice the steak, divide the vegetables onto plates and drizzle with a little truffle oil. Place the steak slices on top of the vegetables and serve..

See more ideas about Cooking recipes, Food and Steak salad. I repeat: I love a good steak salad. I'll take the dressing any old way, too. Blue cheese is a mainstay Steak fat in a salad ain't cool. Throw the steak into a large zipper bag… Then pour half the dressing.