Steak Salad
This steak salad pairs thinly sliced seared steak with crisp greens, crunchy vegetables, and a bold A.1. vinaigrette. It’s fresh, satisfying, and full of steakhouse flavor.
Servings: 2 -4
Equipment
- cast iron skillet
- instant read thermometer
- immersion blender (optional)
Ingredients
A.1. dressing
- 6 Tbsp olive oil
- 3 Tbsp A.1. Steak Sauce
- pinch salt
Steak
- 3/4 lb top sirloin steak
- olive oil
Salad
- 4 ounces sturdy washed greens, like arugula or romaine
- 12 cherry tomatoes, halved or quartered
- 1/4 red onion, thinly slivered
Garnish, optional
- fried onion strings , see recipe here
- Manchego cheese shavings
Instructions
- Preheat the oven to 400F. Take the steak out of the refrigerator while you make the dressing.
- Whisk together the olive oil and A.1. Steak Sauce. Season with a pinch of salt and taste. Add a little more A.1. if you’d like a tangier dressing. For a smooth, creamy emulsion, blend the dressing in a small jar with an immersion blender. Set aside.
- Heat a cast iron skillet over medium-high heat until hot. Rub the steak with olive oil and season both sides with salt. Sear for 2 minutes per side. Be brave and don’t move the steak while it sears. If the pan starts smoking heavily or the steak is getting too dark, lower the heat slightly.
- Transfer the pan to the oven and bake for 5–8 minutes, or until the center reads 125–130F for medium rare. If your pan is not oven safe, transfer the steak to a foil-lined baking sheet. Remove to a board and let rest, loosely tented with foil, for 5–10 minutes.
- Pile the greens in a wide shallow salad bowl, or individual bowls. Add the cherry tomatoes and slivered onion. Toss gently with just enough dressing to lightly coat the greens.
- Thinly slice the steak against the grain. Lay it in loose ribbons across the top of the salad. Drizzle with more dressing, scatter the Manchego shavings over the top, and season with fresh cracked black pepper if desired.
- Serve the salad immediately, with more dressing on the side.
Notes
After the steak rests, stir any accumulated juices into the dressing ~ they add great flavor.
Nutrition
Calories: 647 kcal · Carbohydrates: 12 g · Protein: 41 g · Fat: 49 g · Saturated Fat: 8 g · Polyunsaturated Fat: 5 g · Monounsaturated Fat: 33 g · Cholesterol: 100 mg · Sodium: 494 mg · Potassium: 1130 mg · Fiber: 2 g · Sugar: 6 g · Vitamin A: 1911 IU · Vitamin C: 34 mg · Calcium: 147 mg · Iron: 5 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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