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. Balsamic Steak Salad Recipe photo by Taste of Home.

This Steak Salad is hearty enough to serve as the full meal for lunch or dinner, and has tons of flavor. Steak is pan seared and sliced thinly, then paired with ingredients like queso fresco, avocado. Pat steak dry with paper towels and place on a clean plate. You can cook Steak salad using 12 ingredients and 3 steps. Here is how you achieve that.

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.
It's 1 handful of mushrooms.
It's 1 of small aubergine.
It's 1 tsp of wholegrain mustard.
It's 3 tsp of balsamic vinegar.
Prepare 6 tsp of olive oil plus extra for soaking the vegetables before cooking.
Prepare a little of lemon juice.
Prepare of truffle oil (optional, but worth it).

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 recipe with juicy slices of seasoned beef on a bed of colorful greens and crunchy vegetables.

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..

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