American · Lunch
Steak Salad
Seared beef sirloin sliced thin over mixed greens with cherry tomatoes, cucumber, red onion and crumbled blue cheese. The steak is cooked medium-rare, rested and fanned across the salad, then finished with a balsamic and Dijon vinaigrette whisked from olive oil and red wine vinegar.
$7
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
563Calories
50.2gProtein
34.2gFat
13.4gCarbs
8.2gSugar
3gFiber
582mgSodium
145mgChol
11.2gSat Fat
612mgPotassium
142mgCalcium
2.8mgIron
1.4mcgVitamin B12
18.6mgVitamin C
gluten-free
protein-rich
low-carb
egg-free
rich-umami
all-time-classics
gluten-free
thirty-min-meals
Instructions
1
Prep
Pat the sirloin dry and season both sides with salt and pepper. Halve the tomatoes, slice the cucumber and onion.
2
Sear
Heat a heavy skillet over medium-high until smoking. Add olive oil and sear the steak 3 minutes per side until medium-rare springy centre.
3
Rest
Rest the steak on a board 5 minutes.
4
Whisk
Whisk balsamic vinegar, red wine vinegar and Dijon mustard, then stream in remaining olive oil until glossy.
5
Assemble
Toss the greens, tomatoes, cucumber and onion with the whisked vinaigrette.
6
Plate
Pile the dressed salad on a plate, fan the sliced steak over top and scatter crumbled blue cheese.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g beef sirloin
- 4 cups120g mixed greens
- 7 oz200g cherry tomatoes
- 5 oz140g cucumber
- 2 oz56g red onion
- 2 oz56g blue cheese
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp balsamic vinegar
- 2 tsp2 tsp red wine vinegar
- 2 tsp2 tsp Dijon mustard
- salt and black pepper
