Steak Salad
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.
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Servings
2
Ingredients
- 2 cup 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 teaspoon 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.