Eevie's Michigan Steak Tip Salad Recipe

Marinate the steak tips

In a medium bowl, combine 3 tbs soy sauce, 2 tbs olive oil, 1 tbs Worcestershire sauce, 1 tbs lemon juice, 2 tsp minced garlic, 1 tsp brown sugar, 1 tsp black pepper and 1/2 tsp kosher salt. Stir to dissolve the sugar and salt. Add the trimmed beef sirloin tips (1 lb) and toss to coat thoroughly. Cover and refrigerate for 30 minutes to 2 hours (30 minutes if short on time, up to 2 hours for more flavor).

Bring to room temperature

Remove the marinated steak tips from the refrigerator 15–20 minutes before cooking so they come closer to room temperature; drain off excess marinade and pat the meat dry with paper towels to encourage a good sear.

Sear and cook

Heat a large heavy skillet or cast-iron pan over medium-high heat. Add a thin film of olive oil (about 1 tsp) and let it shimmer. Add the steak tips in a single layer without crowding (work in two batches if needed). Sear undisturbed for 2–3 minutes until a deep brown crust forms, flip and cook another 1–2 minutes for medium-rare (adjust 1–3 minutes per side depending on thickness and desired doneness). Use an instant-read thermometer: 130–135°F (54–57°C) for medium-rare, 140°F (60°C) for medium. Remove steak tips to a plate and tent with foil to rest for 5–7 minutes. Sprinkle chopped fresh parsley if using.

Slice

After resting, cut larger tips into 1/4–1/2-inch slices across the grain for tender pieces. Keep warm while assembling the salad.

In a small bowl or jar, whisk together 2 tbs balsamic vinegar, 1 tsp apple cider vinegar, 1 tsp Dijon mustard, 1 tbs honey and 1 tsp minced shallot until combined. Slowly whisk in 1/4 cup extra-virgin olive oil until emulsified. Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust: add a little more honey if you prefer sweeter, or a touch more vinegar for brightness. Chill briefly if desired.

In a large bowl, combine 6 cups mixed salad greens, 1 cup halved cherry tomatoes, 1/2 cup sliced cucumber, 1/4 cup thinly sliced red onion, and optional thinly sliced radishes. Toss lightly to combine.

Drizzle about half of the dressing over the greens and toss gently to coat. Add more dressing to taste — you may not need all of it.

Arrange the warm, sliced steak tips over the dressed greens. Scatter 1/2 cup crumbled blue cheese (or feta) and 1/2 cup toasted, roughly chopped pecans or walnuts across the salad.

Finish with an extra grind of black pepper and the parsley garnish if used. Serve immediately with crusty bread or garlic croutons on the side.

If serving with crusty bread, optionally rub warm slices with a cut garlic clove and drizzle a little olive oil or serve as-is alongside the salad.