Steak Salad
If you’re looking for a satisfying meal that combines hearty protein with fresh vegetables, this steak salad is the perfect choice. Bursting with flavors and textures, it’s ideal for lunch or dinner. This dish not only looks vibrant on the plate, but it also offers a delicious balance of nutrition and taste. Get ready to impress your family and friends with this simple yet elegant recipe!
Ingredients
– 8 oz ribeye steak
– 4 cups mixed greens
– 1 avocado, sliced
– 1 cup cherry tomatoes, halved
– 1/4 red onion, thinly sliced
– 1/4 cup feta cheese, crumbled
– 3 tbsp olive oil
– 1 tbsp balsamic vinegar
– Salt and pepper to taste
– Fresh herbs (optional)
Servings and Cooking Time
This recipe serves 2. Preparation time is about 15 minutes, while cooking time is approximately 10 minutes.
Nutritional Value
Each serving (1/2 of the recipe) contains approximately 450 calories, 30g of protein, 30g of fat, and 10g of carbohydrates. This is calculated for one person.
Step-by-Step Cooking Process
- Season the ribeye steak with salt and pepper on both sides.
- Heat a skillet over medium-high heat and add 1 tablespoon of olive oil.
- Once the oil is hot, add the steak and sear for about 4-5 minutes on each side for medium-rare.
- Remove the steak from the skillet and let it rest for 5 minutes.
- While the steak is resting, prepare the salad base by washing the mixed greens.
- Slice the avocado and cherry tomatoes, and add them to the greens.
- Thinly slice the red onion and add it to the salad.
- In a small bowl, whisk together the remaining olive oil and balsamic vinegar.
- Once the steak has rested, slice it thinly against the grain.
- Top the salad with sliced steak and sprinkle with feta cheese. Drizzle with dressing before serving.
Alternative Ingredients
You can substitute ribeye with flank steak or chicken for a different flavor. For a vegetarian option, consider using grilled tofu or tempeh. The feta can also be replaced with goat cheese for a tangier taste.
Serving and Pairings
This steak salad pairs beautifully with a crusty bread or a light red wine. For added flavor, consider serving it alongside a roasted vegetable medley.
Storage and Reheating
Store the salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate until ready to eat. Reheat the steak in a skillet over low heat, ensuring it doesn’t dry out. Freezing is not recommended, as the texture of the salad will suffer.
Cooking Mistakes
- Overcooking the steak can lead to toughness; aim for medium-rare.
- Not letting the steak rest before slicing can result in dry meat.
- Using wilted greens will affect the freshness of the salad.
- Skipping the dressing can leave the salad bland.
- Not seasoning adequately can make the dish taste flat.
Helpful Tips
- Use a meat thermometer to check doneness accurately.
- Experiment with different dressings for variety.
- Add nuts or seeds for extra crunch.
- Include seasonal vegetables for freshness.
FAQs
Can I use a different type of steak?
Yes, flank steak or sirloin can be great alternatives for this salad. They offer similar flavors and textures while being a bit leaner than ribeye.
Is this salad good for meal prep?
Absolutely! You can prepare the ingredients ahead of time, just keep the dressing separate until serving to maintain freshness.
What can I add to make it more filling?
To make the salad more filling, consider adding quinoa, beans, or even some whole grains like farro or barley to the mix.
How can I make it spicier?
For a spicy kick, add sliced jalapeños or a drizzle of hot sauce to your salad before serving.
Can I make this salad in advance?
It’s best to prepare the components in advance but combine them just before serving to keep the greens crisp.
Conclusion
This steak salad is not only a feast for the eyes but also a delicious and nutritious meal that can be enjoyed any time of the year. With its vibrant colors and bold flavors, it’s bound to become a favorite in your household. Enjoy the delightful combination of ingredients and the satisfaction of a homemade dish!
Steak Salad
Ingredients
- 8 oz ribeye steak
- 4 cups mixed greens
- 1 avocado sliced
- 1 cup cherry tomatoes halved
- 1/4 red onion thinly sliced
- 1/4 cup feta cheese crumbled
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
- Fresh herbs optional
Instructions
- Season the ribeye steak with salt and pepper on both sides.
- Heat a skillet over medium-high heat and add 1 tablespoon of olive oil.
- Once the oil is hot, add the steak and sear for about 4-5 minutes on each side for medium-rare.
- Remove the steak from the skillet and let it rest for 5 minutes.
- While the steak is resting, wash the mixed greens.
- Slice the avocado and cherry tomatoes, and add them to the greens.
- Thinly slice the red onion and add it to the salad.
- In a small bowl, whisk together the remaining olive oil and balsamic vinegar.
- Once the steak has rested, slice it thinly against the grain.
- Top the salad with sliced steak and sprinkle with feta cheese. Drizzle with dressing before serving.
