Garden Steak Recipe
Garlic herb steak, mixed greens, roasted cremini mushroom, cherry tomato, basil, avocado, pickled onion, ciabatta croutons, citrus vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Steak
Salad
Citrus Vinaigrette
Method
Steak Preparation
- 1
Season the Steak
In a small bowl, combine minced garlic, chopped rosemary, thyme, olive oil, salt, and black pepper. Rub this mixture all over the ribeye steak and let it marinate for at least 30 minutes.
- 2
Salad Preparation
- 3
Roast the Mushrooms
Preheat the oven to 400°F (200°C). Toss the cleaned cremini mushrooms with a bit of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 20 minutes, until golden and tender.
- 4
Prepare Greens and Toppings
In a large bowl, combine mixed greens, halved cherry tomatoes, diced avocado, and pickled onion. Add in freshly torn basil leaves.
- 5
Make Ciabatta Croutons
Cut ciabatta bread into small cubes. Toss with olive oil, salt, and pepper, then spread on a baking sheet. Bake in the oven for about 10 minutes until crispy.
Citrus Vinaigrette Preparation
- 6
Whisk the Vinaigrette
In a small bowl, whisk together fresh orange juice, lemon juice, honey, olive oil, salt, and black pepper until well combined.
Assembly
- 7
Combine and Serve
Slice the rested steak thinly. In a large serving platter or individual plates, layer the salad mixture, topped with roasted mushrooms, sliced steak, and ciabatta croutons. Drizzle the citrus vinaigrette over the top before serving.
