Steak Salad Recipe

Trim and season

Pat the steak dry with paper towels. Rub both sides with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and the minced garlic. Let rest at room temperature 15 minutes.

Sear and cook

Heat a heavy skillet or cast-iron pan over high heat until very hot. Add 2 tbs olive oil and swirl. Sear the steak 2–3 minutes on the first side without moving to develop a brown crust. Flip and sear 2 minutes on the second side for medium-rare (internal temp ~130–135°F / 55°C). Adjust time +/- for desired doneness.

Rest and slice

Transfer steak to a cutting board and tent loosely with foil. Rest 8–10 minutes to redistribute juices. Slice thinly against the grain into 1/4-inch slices.

Whisk together 3 tbs extra-virgin olive oil, 1.5 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 tsp fresh lemon juice, 1/2 tsp salt and 1/4 tsp black pepper in a small bowl or jar. Taste and adjust seasoning. If stored in a jar, shake vigorously until emulsified.

Place 6 cups mixed salad greens in a large bowl. Add 1 cup halved cherry tomatoes, 1 cup thinly sliced cucumber, 1/4 cup very thinly sliced red onion and the sliced avocado. Toss gently to combine.

Drizzle about half the dressing over the salad (reserve the rest). Toss gently to coat evenly.

Arrange the sliced steak over the dressed greens. Sprinkle 1/2 cup crumbled feta or blue cheese and 1/2 cup toasted walnuts or pecans over the top.

Finish with chopped parsley or chives and a squeeze of lemon wedge to brighten flavors. Serve immediately with remaining dressing on the side.