Steak Extravaganza Salad Recipe

Prep steak and aromatics

Pat the steak dry with paper towels. Trim excess fat if desired. Slice the steak thinly across the grain into 1/8–1/4-inch strips. Mince the garlic. If using onion, mushrooms, or pepper choose one or combine two as desired: slice the onion thin, quarter and slice mushrooms, and seed and thinly slice the bell pepper.

Marinate briefly

In a bowl, combine 2 tablespoons soy sauce, 1 tablespoon Worcestershire sauce, 1 teaspoon black pepper and the minced garlic. Toss the sliced steak in the mixture and let rest at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Stir-fry vegetables

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add 1 tablespoon vegetable oil. Add the sliced onion, mushrooms and/or bell pepper (about 1 small onion, 8 oz mushrooms, 1 pepper total as chosen). Stir-fry for 3–5 minutes until softened and starting to brown. Season lightly with 1/4 teaspoon salt and a pinch of black pepper. Transfer vegetables to a bowl and set aside.

Cook the steak

Increase heat to high and add the remaining 1 tablespoon vegetable oil to the hot pan. Add the marinated steak in a single layer (work in batches if necessary to avoid crowding). Sear without moving for 30–45 seconds, then stir and cook for another 30–60 seconds until browned on the outside but still slightly pink inside (for medium-rare to medium). Total cook time per batch ~1–2 minutes depending on thickness. Sprinkle a pinch of kosher salt as it cooks.

Combine and finish

Return the cooked vegetables to the pan with the steak. Add 1 teaspoon butter (optional) and toss together for 30 seconds to combine and coat everything. Taste and adjust seasoning with additional salt or pepper as needed. Remove from heat and let rest 1–2 minutes while you assemble the salad.

Prepare vegetables: wash and spin/dry the mixed greens. Halve the cherry tomatoes. Peel (if desired) and slice the cucumber into rounds or half-moons. Thinly slice 1/4 cup red onion if using. Place the 6 cups mixed greens in a large salad bowl; add the cherry tomatoes, cucumber, shredded carrot and optional red onion. Toss gently to combine.

Make the dressing: in a small jar or bowl combine 3 tablespoons olive oil, 1.5 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey (or maple syrup), 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk or shake until emulsified. Taste and adjust acidity or sweetness to preference.

Dress the salad: drizzle about half the dressing over the salad greens and toss lightly to coat. Reserve the remaining dressing to serve on the side, or add more to taste when plating.

Plate the salad: divide the dressed mixed greens among 4 plates (or one large platter). Arrange a portion of the stir-fried steak and vegetables on top of each salad.

Finish: sprinkle 1/2 cup crumbled blue cheese or feta over the salads if using. Garnish with chopped parsley or cilantro and a lemon wedge. Serve immediately so the warm steak contrasts with the cool greens.