This make-ahead steak salad is super convenient for single-person meal plans. While the tangy homemade dressing helps bring everything together, the veggie mix matches perfectly with the tender, savory steak.
When Steak is Served in a Salad
People love salads for their flexibility. If you’re trying to get the best use out of everything you have in the fridge, throw a salad together!
This time, we’re not talking about any regular kind of salad— because in addition to greens and vegetables, we now have steak in the game.
If you’re trying to make economical dishes with satisfying flavors, a combination salad like steak salad makes a wise choice. You need only one portion of it to keep your stomach full till the next big meal.
Steak Salad – A Combination Salad
In today’s steak salad, you’ll find a good mix of fruits, vegetables, cheese, a variety of lettuce, and finally— an irresistible dressing to complement the rich, savory flavor of the steak.
All you need for the dressing is olive oil, lemon juice, mustard, and apple cider vinegar. It may sound like a regular type dressing, but when it accompanies the creamy avocado and the crunchy, tangy green apple, the dressing ties everything together in a way that gives you a pleasing mouthful.
To put a beautiful ending to this salad, feta cheese, arugula, red onion, and romaine lettuce are added on top to create a harmony of every shade and pungency. Pair this veggie combo with tender, juicy slices of pan-seared sirloin, and you have a harmonious, fulfilling keto dish ready to snack on!
What Kind of Steak Cut Is Good For a Steak Salad?
When skimming through the grocery aisle choosing ingredients for this steak salad, the first thing we asked ourselves is, what should the steak cut be like? Juicy? Say no more. Lean? Of course, but not just that— we need tender texture as well; and last but not least, it must be affordable.
If this being the case, then sirloin steak is indeed the choice to make. Sirloin has no bones and little fat, which means a quick rub is enough to help bring out its best flavor.
How We Prepared The Sirloin Steak
If you do it exactly as we did, we suggest you heat your pan/griddle/barbecue first, wait until it’s crazily hot, then put the sirloin steak in and char the meat real quick on both sides. This way, the sirloin steak can caramelize and become as tender as a filet mignon. You’ll get a steak that’s surprisingly appealing with beautiful charred marks on the outside, but still juicy and a bit rare on the inside. Either sauteing or grilling is fine— it’ll taste delicious either way.
Here’s an important remark: You should cook the sirloin to medium-rare or medium only— if the sirloin is well-done, chances are it will get a bit chewy.
What You Should Bear in Mind When Preparing Your Steak
Alright, we’re not saying sirloin is best of all. Ribeye, rump, fillet steak,… please rest assured that any favorite cut of yours would do the salad justice.
Nevertheless, whichever steak cut you choose, we hope that you keep the following points in mind when prepping it— it’s for the sake of a satisfying steak dish:
- First, let the steak cool down to room temperature at least one hour prior to cooking. This allows you to char the steak quickly on super high heat later. As long as the steak hasn’t been defrosted properly, the heat from the grill won’t penetrate all the way through the steak cut, and the middle of it will still be too rare.
- On the other hand, you also need to turn the steak on the grill every minute or so— this allows the steak to cook evenly and reduces the risk of some parts overcooking and getting tough.
- Slice the steak against the grain – rather than perpendicularly. For sirloin steak, it is recommended that you cut it into very thin strips. Keep the strips at 1/4 inch in thickness or bite-sized cubes.
Steak Salad Recipe
- 8 oz sirloin
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1/2 tsp oregano
- 1/2 tsp fresh thyme
- 1/2 tbsp unsalted butter
- 1 tsp garlic 1 clove
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1/2 tsp mustard
- 1 tbsp apple cider vinegar
- 6 oz avocado 1 medium
- 1/2 oz green apple 1/2 medium
- 1/2 oz red apple 1/2 medium
- 4 oz arugula
- 1 oz feta cheese crumbled
- 4 oz red onion chopped
- 4 oz romaine lettuce
- Chop the avocado, green apple, and red apple into thin slices.
- Marinate the sirloin steak with salt, ground black pepper, oregano, and thyme. No need to let it rest.
- Sear garlic with butter on a cast-iron pan over high heat.
- Wait until the pan is sizzling hot and add the sirloin steak in. Let it cook on the first side for 2 minutes.
- Turn the steak and let it cook for 1 more minute.
- Remove the beef from heat.
- Make the dressing: Whisk together olive oil, lemon juice, mustard, and apple cider vinegar. Set aside.
- Slice the sirloin into thin slices.
- Assemble the beef on a dish together with the remaining ingredients: avocado, green apple, arugula, feta cheese, red onion, and romaine lettuce.
- Drizzle the dressing all over the salad. Toss to coat.
- Serve and enjoy.