Steak Salad Recipe
Daily Value: 50%
Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||105µg||26%|
|Fatty acids, total monounsaturated||40g||0%|
|Fatty acids, total polyunsaturated||5g||0%|
Exclusive from The Daily Meal
Steak can often feel like a heavy meal, so this recipe balances it out with a light, textured salad. It's perfect for a quick dinner or for impressing guests. The key to this recipe is the proper ingredients: you need fresh lettuce and crunchy jicama to ensure the salad stands out as much as the steak.
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- 2 cups mizuna lettuce
- 1/2 cup jicama, diced
- 1/2 cup heirloom tomatoes, diced
- 2 lemons
- 1/8 cup balsamic vinegar
- 1/4 cup olive oil
- Sugar and salt
- Two 8-ounce sirloin steaks
- 1/4 cup butter
- 3 teaspoons garlic, chopped plus 1/4 cup chopped chives
Combine first three ingredients in a bowl. Squeeze the juice of one lemon with the balsamic vinegar, olive oil, and dash of sugar. Whisk together and then carefully pour the dressing on the salad.
Add the dash of salt to the steaks on both sides. Grate the lemon peel of the used lemon onto both sides of the steak.
Heat up a pan on high heat with the butter, chives, and garlic. Make sure you have a hood for your stove or an open window nearby, since it will start smoking. Put the steaks in the pan and cook them for 3-5 minutes on each side depending on your desired level of rareness.
Remove the steaks and let them rest for 4-5 minutes. Slice them and place them on top of the salad. Serve immediately.
Recipe DetailsServings: 2
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