Steak Salad

Staff Writer
Steak Salad
Steak Salad
Ali Rosen

Steak Salad

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.

Click here for Beef Recipes for Any Night of the Week

2
Servings
998
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

Directions

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.

Steak Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Steak Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.

Nutritional Facts

Total Fat
82g
100%
Sugar
12g
N/A
Saturated Fat
31g
100%
Cholesterol
233mg
78%
Protein
46g
93%
Carbs
21g
7%
Vitamin A
302µg
34%
Vitamin B12
2µg
42%
Vitamin B6
1mg
68%
Vitamin C
45mg
75%
Vitamin D
0.4µg
0.1%
Vitamin E
6mg
29%
Vitamin K
81µg
100%
Calcium
116mg
12%
Fiber
4g
17%
Folate (food)
81µg
N/A
Folate equivalent (total)
81µg
20%
Iron
5mg
27%
Magnesium
67mg
17%
Monounsaturated
39g
N/A
Niacin (B3)
15mg
74%
Phosphorus
456mg
65%
Polyunsaturated
5g
N/A
Potassium
1066mg
30%
Riboflavin (B2)
0.3mg
15.4%
Sodium
1136mg
47%
Sugars, added
6g
N/A
Thiamin (B1)
0.2mg
13.4%
Trans
0.9g
N/A
Zinc
8mg
55%