What cut of steak is best for steak salad?

Thinner cuts of steak like flank or flat iron steak work great for this recipe because they cut into thin slices that are easy to mix with the salad. u003cbr/u003eu003cbr/u003eBut feel free to use your favorite cut of steak! This recipe is tasty with any cut of steak. What's most important is that it's cooked properly and then sliced thinly for the salad.

How long should I cook the steak on the stovetop?

For a steak that's about an inch in thickness, cook it for 3 - 5 minutes on each side, depending on how well done you want your steak. The steak should have an internal temperature of 135°F for medium rare and 145°F for medium.u003cbr/u003eu003cbr/u003eAlso, be sure to heat up your pan and olive oil before adding your steak so that it sears nicely.

What should I serve with steak salad?

This salad can be a main course that serves 4 - 6 people depending on portion size. It can also be a side salad for about 6 - 8 people and would pair well with any main dish, especially lighter ones because it's a hearty salad.

Steak Salad — Her Wholesome Kitchen

Description

This hearty steak salad is made with a mix of crunchy toppings, fresh vegetables, and tender steak drizzled in a creamy, simple balsamic vinaigrette. This salad is the perfect mix of light, seasonal flavors and hearty, satisfying ingredients.

Ingredients

Scale

1 pound steak (flank, flat iron, or NY strip)
Salt & pepper
2 tablespoons olive oil
6 cups chopped romaine lettuce
1 avocado, diced
1 pint grape tomatoes, halved
1 cup diced English cucumber
⅓ cup crumbled feta
⅓ cup pepitas (or pumpkin seeds)
⅓ cup sliced red onion

Balsamic Vinaigrette:

½ cup olive oil
¼ cup balsamic vinegar
1 tablespoons honey
2 teaspoons dijon mustard
½ teaspoon salt
⅛ teaspoon black pepper

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Instructions

Pat both sides of the steak dry with paper towels and then sprinkle with salt and pepper.
Add 2 tablespoons of olive oil to a large skillet over medium high heat. Once hot, add the steak.
Cook the steak without moving it for 3 - 5 minutes, flip and then cook for 3 - 5 minutes more. The steak should have an internal temperature of 135°F for medium rare and 145°F for medium.
Remove the steak from the pan and let it rest for at least 5 minutes. Cut the steak into thin slices against the grain.
In a small bowl or jar, whisk together the dressing ingredients until emulsified (fully mixed & thickened).
Assemble the salad and place the steak on top. Drizzle as much of the dressing as preferred over the salad and toss to mix.

Notes

*You can substitute pine nuts or walnuts if you can't find pepitas/pumpkin seeds

**Quick video showing how to cut against the grain: https://youtu.be/x1B0_XIq1LY?t=18

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Salad
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1/6th of recipe
Calories: 454
Sugar: 3.3g
Sodium: 391mg
Fat: 32.7g
Saturated Fat: 7g
Carbohydrates: 9.9g
Fiber: 3.9g
Protein: 32g
Cholesterol: 75mg

Keywords: salad, steak, dinner, lunch, meal prep, peptias, tomatoes, cucumbers, healthy, meal, balsamic, romaine, green, feta, avocado