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Easy Steak Salad with Lemon Vinaigrette
Easy Steak Salad with Lemon Vinaigrette
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Whip up a flavorful Steak Salad with seared steak, arugula, lettuce, lemon vinaigrette, goat cheese, avocado, scallions, and bell pepper for a delicious midweek meal.
Ingredients:
  • Extra virgin olive oil
  • 1 pound flank steak or skirt steak
  • Salt and freshly ground pepper
  • 1/2 head lettuce greens
  • 1 bunch arugula (young leaves), tough stems removed
  • 1/2 red bell pepper, thinly sliced lengthwise and cut into 1-inch long pieces
  • 4 scallions, thinly sliced
  • 1 avocado, cut into bite-sized pieces
  • 4 ounces goat cheese, crumbled
  • Pomegranate seeds or thinly sliced kumquats (optional)
  • For the dressing:
  • 6 tablespoons extra virgin olive oil
  • 1 teaspoon Dijon mustard (smooth), or 1/2 teaspoon dry mustard
  • Salt and pepper
Instructions:
  • Sear the steak to perfection: Heat oil in a hot cast iron pan. Pat the steak dry and season with salt. Sear steak on both sides until golden brown. Remove from heat, cover, and let it rest until desired doneness is reached. Use a meat thermometer or the finger test to determine doneness.
  • Allow the steak to rest briefly, then slice thinly: Transfer the steak from the pan to a cutting board. Rest for a few minutes before slicing. Cut thin slices diagonally to ensure wide pieces, slicing across the grain of the meat.
  • Prepare the salads by combining lettuce greens, arugula, bell pepper, goat cheese, and scallions, then arrange the mixture on individual plates. Top with avocado slices and chilled steak slices. Add a finishing touch of pomegranate seeds or sliced kumquats, if desired.
  • Prepare the dressing by combining fresh lemon juice, extra virgin olive oil, mustard, and a pinch of salt and pepper. Toss the flavorful dressing over the salad for a burst of tangy goodness.

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