Beef Salad Recipe

Make marinade for beef

In a small bowl, whisk together 1 tablespoon extra-virgin olive oil, 1 tablespoon soy sauce (or Worcestershire), 1/2 teaspoon coarse salt, 1/2 teaspoon black pepper and half of the minced garlic. Place the trimmed beef sirloin in a shallow dish or resealable bag, pour the marinade over the beef, rub to coat, and refrigerate for 20–30 minutes while prepping remaining components (or up to 2 hours).

Make balsamic dressing

In a jar or small bowl, combine 3 tablespoons extra-virgin olive oil, 3 tablespoons balsamic vinegar, 1 tablespoon Dijon mustard, 1 teaspoon honey (or maple syrup), remaining minced garlic, and 1 teaspoon red wine vinegar (optional). Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Close jar and shake vigorously (or whisk) until emulsified. Taste and adjust acidity or sweetness as desired.

Toast walnuts

Place chopped walnuts in a dry skillet over medium heat. Toast, stirring frequently, 3–5 minutes until fragrant and lightly browned. Transfer to a plate to cool so they do not continue cooking in the hot pan.

Cook beef

Remove beef from marinade and let rest at room temperature 5 minutes. Heat a heavy skillet or grill pan over medium-high heat and add 1 tablespoon olive oil. When oil shimmers, sear the beef 3–4 minutes per side for medium-rare (internal temperature ~130–135°F / 54–57°C), or longer for desired doneness. Use tongs to turn; avoid overcrowding. Transfer beef to a cutting board and tent with foil; rest 5–8 minutes so juices redistribute.

Assemble greens and vegetables

While beef rests, place 6 cups mixed salad greens in a large bowl or divide among plates. Scatter sliced cooked beets, halved cherry tomatoes (if using), thinly sliced red onion, torn basil leaves (if using), and fresh mozzarella pieces over the greens. Sprinkle the cooled toasted walnuts on top.

Slice beef and finish salad

Thinly slice the rested beef across the grain into 1/8–1/4-inch slices. Arrange the beef slices over the assembled salad. Drizzle the prepared balsamic dressing over the salad (start with about half and add more to taste). Finish with an optional extra drizzle of olive oil, and adjust seasoning with additional salt and pepper if needed.

Serve

Serve the beef salad immediately while the beef is still slightly warm. Leftovers: store dressing separately and keep salad components refrigerated; combine within 24 hours for best texture.