Yen Can Cook: Grilled Steak Salad with Dijon Vinaigrette
Salad is not something that featured frequently in my recipe posts, not that I don’t like salad but I prefer hot food rather than those cold and boring vegetables. LOL
I have a piece of steak that I bought at Australian Beef popup fair a few weeks ago, I think why not prepare a grilled steak salad which I’ve read from a blog recently. Protein + veggie sound like a better meal if compared with just grazing like a goat, mehhhhhhhhhhhh ᏊºัꈊºัᏊ
This is a quick and easy steak salad with steak slices served over a bed of fresh, crispy vegetables tossed in tangy red wine vinaigrette. Hearty, satisfying, and delicious, this steak salad recipe bump your average green salad up a notch with some great sizzling beefy flavor.
For this salad I went with simple baby spinach, baby romaine, carrot and stir fried button mushroom. You could choose which ever greens that you like.
Ingredients (Serves: 3-4)
300g steak (such as sirloin, rib-eye or filet mignon)
5 button mushrooms, sliced
Salt & pepper to taste
Cooking oil
Red Wine Vinaigrette
80ml olive oil
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
4 cloves of garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
Salad
Baby spinach, baby romaine lettuce, carrot or any greens that you prefer. Cleaned and tear into bite size.
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Step 1: Mix well all the ingredients for Red Wine Vinaigrette, set aside.
Step 2: In a salad bowl, combine all the salad green.
Step 3: Heat a pan, stir fry the mushrooms and season with salt and pepper, add into salad (Step 2).
Step 4: Put the pan over high heat, and leave it until it is extremely hot, the pan should smoke just a bit when it is properly heated. The hot heat is essential to a creating a nice crust on the steak. You may season your steak with salt and pepper before cooking but I omit this step to enjoy the original beefy flavour. Cook the steak to your preferred done-ness. Transfer to a plate and cover with foil, allow to rest for 10 minutes, the steak will continue to cook during this time.
Step 5: After steak has rested, slice against the grain. Place sliced steak on top of salad and drizzle with dressing (Step 1). Toss to coat and serve.
HAPPY COOKING!
What a timely post to share something good and healthy. I also have packets of special pork in the freezer. I would be happier to eat them with salad too which I never thought of. I can even use your big leaves and wrap the meat like Korean style. TQ!
TM, haha, you are creative to think about eat the ala Korean BBQ style!
I find myself staring at your juicy steak instead of the greens coz I see that your steak is so well-marbled…hihihi! 😉
Kris, the steak indeed steal the limelight, hehe 😛
Wah! This salad I super like because I love steak! And your steak is cooked to perfection 🙂
PH, It’s my second time cook steak and I’m really happy with the result, just the right done-ness I want!
oOo nampak macam sedap!
Is your avocado over ripe already? haha.
KY, my avocado not fully ripen when I cut so I just used it as prop ~>_<~ *waste money
perfect way to balance tasty protein with healthy fibre, ya 🙂
Sean, a less guilty way of eating LOL