Steak Salad
Depending on how you whip up this steak salad, it could be more like steak with a side of salad. Just maximize the size of the steak to the greens.
This recipe with steak is perfect for the summer because it can be eaten both warm or cold!!
Ingredients
Here are the ingredients required to make this salad recipe:
- Steak (Sirloin Strip or Flank work great)
- Spring Salad Mix
- Goat Cheese Crumbles
- Dressing – garlic cloves, rosemary, white wine vinegar and olive oil
Steak Options
Any of these steak recipes will work well in this steak salad recipe:
Also reference my list of the “Best Steaks For Grilling“
How To Make
Roast the Ingredients – roast the garlic with olive oil and rosemary, as well as the bell pepper.
Cook the Steak – sear the steak for 2-3 minutes per side on a hot stove. Then bake for 10-14 minutes.
Prepare the Dressing – mash the roasted garlic with a form and add the rosemary leaves, vinegar and olive oil. Season with a bit of salt and pepper.
Construct the Salad – Toss the greens and peppers with the dressing. Slice the steak thinly across the grain and arrange over the lettuce. Top with goat cheese and serve.
Recipe Tips
Prepare In Advance – steak salad are awesome with cold steak. You can make the steak and/or dressing in advance and chill for up to 3 days until you’re ready to serve.
Timing – Steak cook time will differ depending on the cut of steak, as well as the thickness. A 1″ sirloin steak took about 10 minutes to cook to medium.
Leftover steak – this is a great way to use up any leftover steak.
Dressing Variations – balsamic vinaigrette, ranch dressing and blue cheese dressing also work.
Reference my Temperature Chart For Steak to confirm the doneness you prefer when cooking.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Drink Pairings
Drinks that pair well with steak salad recipes: Cabernet Sauvignon, Merlot and Chardonnay.
With Spring on the horizon, make sure to add this Steak Salad to your menu plan.
Spanish Steak Salad
Ingredients
- 24 oz Steak (Sirloin Strip or Flank will work great)
- 2 Red Bell Peppers
- ½ cup Goat Cheese Crumbles
- 4 Garlic Cloves
- 2 Springs of Rosemary
- 3 tbsp White Wine Vinegar
- French Baguette (Optional)
- 6-7 tbsp Olive Oil
- Spring Salad Mix
Instructions
- Remove steak from the refrigerator and let it come to room temperature.
- Pre-heat the oven to 425.
- Strip the rosemary leaves and crush the garlic with the back of your knife. Bundle them in foil with 1/2 tablespoon of olive oil. Place on baking sheet and set aside.
- Cut the red pepper in strips, toss them in 1/2 tablespoon of olive oil and place on the baking sheet with the garlic and rosemary.
- Place in the oven and bake for 15 minutes, turning the peppers halfway through.
- When you turn the peppers, heat 1 tablespoon of olive oil in a medium size skillet and cook the steak 2-3 minutes per side. When you remove the peppers from the oven, replace it with the steak and roast it for 10-14 minutes, depending on how you like your steak cooked. A 1″ sirloin steak took about 10 minutes to cook to medium.
- Prepare the dressing by mashing the garlic with a fork and chopping the rosemary leaves. Add 3 Tablespoons of white wine vinegar and 2-3 Tablespoons of olive oil (to taste). Season with salt and pepper.
- Prep the baguette by cutting on the diagonal and drizzling each piece with olive oil.
- When the steak is done, remove it from the oven and let it sit for 5 minutes.
- Once you remove the steak, place the baguette slices in the oven for 5-6 minutes, or until browned.
- Toss the greens with the dressing and red peppers and divide into 4 bowls. Slice the steak thinly across the grain and arrange over the lettuce. Top with the goat cheese and serve with the baguette slices.