Description
A vibrant and easy-to-make steak salad featuring tender pan-seared flank or skirt steak atop a bed of mixed greens, arugula, bell pepper, and scallions, finished with creamy avocado, crumbly goat cheese, and a refreshing lemon vinaigrette. This hearty salad balances bold flavors with fresh ingredients, making it perfect for a quick midweek meal.
Ingredients
Scale
Steak and Salad
- 1 pound flank steak or skirt steak
- Salt and freshly ground pepper, to taste
- 1/2 head lettuce greens
- 1 bunch arugula (young leaves), tough stems removed
- 1/2 red bell pepper, thinly sliced lengthwise and cut into 1-inch pieces
- 4 scallions, thinly sliced
- 1 avocado, cut into bite-sized pieces
- 4 ounces goat cheese, crumbled
- Pomegranate seeds or thinly sliced kumquats (optional)
- Extra virgin olive oil, for cooking and dressing
Lemon Vinaigrette
- 2 tablespoons lemon juice
- 6 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard (smooth) or 1/2 teaspoon dry mustard
- Salt and freshly ground pepper, to taste
Instructions
- Prepare the Steak: Heat a couple teaspoons of extra virgin olive oil in a cast iron pan over high heat until shimmering. Pat the flank or skirt steak dry with paper towels and season both sides generously with salt.
- Sear the Steak: Place the steak in the hot pan and sear for a few minutes on each side until nicely browned and a crust forms. Remove the pan from heat and cover it to let the steak rest and continue cooking gently to your desired doneness. You may use a meat thermometer—remove the steak at 125°F to 130°F for rare, 140°F for medium-rare, or 150°F for medium doneness.
- Rest and Slice: Transfer the steak to a cutting board and let it rest for a few minutes. Then, slice it thinly on a diagonal across the grain to ensure tenderness and wide pieces.
- Assemble the Salad: In a large bowl, toss together the lettuce greens, arugula, red bell pepper, scallions, and crumbled goat cheese. Arrange the salad mixture evenly on individual plates. Scatter avocado pieces on top.
- Add the Steak and Garnish: Lay several slices of the chilled sliced steak over the salad. Sprinkle with pomegranate seeds or thinly sliced kumquats if using, for a burst of color and flavor.
- Make the Lemon Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, and salt and pepper to taste until emulsified.
- Dress the Salad: Drizzle the lemon vinaigrette evenly over the plated salads just before serving. Enjoy immediately for the freshest flavors.
Notes
- This steak salad is perfect as a quick and easy midweek meal, combining rich protein and fresh vegetables elegantly.
- Using a cast iron pan helps achieve a flavorful sear on the steak.
- Allowing the steak to rest before slicing ensures it stays juicy and tender.
- Pomegranate seeds or kumquats are optional but add a lovely pop of freshness and color.
- Adjust the lemon vinaigrette seasoning to your taste for brightness and balance.
- The finger test for steak doneness can be used as an alternative to a thermometer.
Nutrition
- Serving Size: 1 serving
- Calories: 746 kcal
- Sugar: 4 g
- Sodium: 438 mg
- Fat: 60 g
- Saturated Fat: 16 g
- Unsaturated Fat: 44 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 10 g
- Protein: 38 g
- Cholesterol: 81 mg
