Steak salad. Steak Salad Niçoise Recipe The average New York strip is no less than a half-pound on the plate, and typically serves one. 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. To serve, divide salad greens among four plates. Top with steak, tomatoes, radishes and avocado; sprinkle with cranberries and, if desired. You can cook Steak salad using 12 ingredients and 3 steps. Here is how you cook 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.
Prepare 2-3 of large peppers.
It's 1 of large red onion.
Prepare 1 of courgette.
You need 1 handful of mushrooms.
Prepare 1 of small aubergine.
Prepare 1 tsp of wholegrain mustard.
Prepare 3 tsp of balsamic vinegar.
You need 6 tsp of olive oil plus extra for soaking the vegetables before cooking.
You need a little of lemon juice.
You need of truffle oil (optional, but worth it).

Fabulous salad - plus it's a great way to use up leftover grilled steak! And while the vinaigrette was nice and light I opted to leave out the Worcestershire sauce and. Season the salad with salt and pepper, to taste. Arrange the salad on a platter.

Steak salad step by step

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..

Arrange the steak slices atop the salad and sprinkle with the remaining cheese. For instance, a salad with juicy steak, and plenty of avocado and cheese on top. Searing a steak, seasoning a salad, and making a vinaigrette. All covered in today's class.errr, salad. I repeat: I love a good steak salad.