Steak Salad Recipe
540kcal
Ingredients
- 1 smallartisan romaine heart well chopped
- 2 generous handfulsarugula
- 6 to 8 grape tomatoes halved
- 3 radishes thinly sliced
- Red onion
- 1/2 mediumred apple unpeeled, cut into thin matchsticks (directions below)
- 1 teaspoon lemon juice to keep the apple from browning
- 1 large avocado sliced
- 1 pound top sirloin steak cooked and sliced against the grain
- 1/4 to 1/3 cup toasted chopped walnuts
- 1/4 to 1/3 cup crumbled blue cheese
- 1/2 cup Honey Balsamic Vinaigrette
Method
- Toss the chopped romaine and arugula in a large serving bowl or on a large platter. Top with the grape tomatoes, radishes, red onion, apple, and avocado.
- Arrange the sliced sirloin steak over the salad. Sprinkle with toasted walnuts and crumbled blue cheese.
- Drizzle with Honey Balsamic Vinaigrette just before serving. Toss lightly, or leave untossed and serve the dressing on the side.
Nutrition
Calories 540kcal | Carbohydrates 16g | Protein 32g | Fat 40g | Saturated Fat 7g | Polyunsaturated Fat 5g | Monounsaturated Fat 10g | Cholesterol 73mg | Sodium 511mg | Potassium 949mg | Fiber 6g | Sugar 9g | Vitamin A 3181IU | Vitamin C 15mg | Calcium 127mg | Iron 4mg
Nutrition info is automatically calculated as an estimate — actual values may vary. Always check your ingredient labels for the most accurate results!
Notes
For the apple matchsticks
1. Stand the unpeeled apple upright and slice off the four “cheeks” around the core – top-to-bottom cuts that give you flat, seedless pieces.
2. Lay each piece flat and slice it into thin planks. Stack a few planks and cut them into thin matchsticks.
3. Place the matchsticks in a small bowl and toss with lemon juice to prevent browning. Refrigerate if not assembling the salad immediately. Can refrigerate for up to an hour or two.
Steak: No matter which cut you choose, cook it to medium-rare (130 to 135 degrees F) or medium (140 to 145 degrees F), then slice it thinly against the grain for the best texture. The steak can be cooked up to a day ahead, then sliced and refrigerated. Let it sit at room temperature for about 15 to 20 minutes before serving.
Salad dressing: The vinaigrette can be made several days in advance and stored in a mason jar in the fridge. Just let it sit out while you prep the salad to take the chill off, then give it a good shake before serving.
Prep the components: The greens, vegetables, and toppings can all be prepped ahead and stored separately in the refrigerator.
Wait to assemble: For the best texture, assemble the salad just before serving and add the dressing at the end.