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 



Baby spinach, baby romaine lettuce, carrot or any greens that you prefer. Cleaned and tear into bite size.


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.




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