Steak Salad Recipe

Season and bring to room temperature

Pat the steak dry with paper towels. Rub with 1 tbs olive oil, then season both sides evenly with 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp garlic powder (if using). Let sit at room temperature for 20–30 minutes while you prepare other components.

Cook the steak

Heat a heavy skillet (cast iron recommended) over medium-high heat until very hot (about 4–5 minutes). Add the steak and sear without moving 3–4 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C), or longer for desired doneness. For a grill, preheat to high and cook 3–5 minutes per side. Transfer steak to a cutting board and tent loosely with foil. Rest 8–10 minutes.

Slice

After resting, slice the steak thinly against the grain into 1/4" slices. Keep warm or set aside to assemble salad.

Preheat the oven to 400°F (200°C). Arrange baguette slices on a baking sheet. Brush each slice lightly with olive oil. Toast in the oven for 6–8 minutes, until golden and crisp. Remove and let cool slightly.

Spread about 2 oz of soft goat cheese across the warm crostini slices. If desired, sprinkle with chopped thyme or chives and drizzle each with a small amount (about 1/2 tsp total across crostinis) of honey. Set aside.

In a small bowl or jar combine 1/4 cup extra-virgin olive oil, 2 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 tbs fresh lime juice, 1/2 tsp red pepper flakes, 1/4 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp freshly ground black pepper. Whisk vigorously or shake in a lidded jar until emulsified. Taste and adjust seasoning or heat (add more red pepper flakes if you want it spicier).

Prepare produce: If using fresh corn, either grill or roast and cut kernels from the cob so you have about 3/4 cup. If using frozen roasted corn, thaw and pat dry. Halve the grape tomatoes. Thinly slice red onion into rings and separate. Slice the avocado in half, remove pit, peel, and cut into 8–10 slices or cubes; toss gently with a squeeze of lime juice if desired to slow browning.

Toss greens: Place 6 cups mixed artisan greens in a large bowl. Add 1 cup halved grape tomatoes, roasted corn (about 3/4 cup), and 1/4 cup thinly sliced red onion. Drizzle about half of the spicy vinaigrette (start with 2-3 tbs) over the greens and gently toss to coat. Add more dressing to taste.

Plate and finish: Arrange dressed greens on a platter or individual plates. Fan avocado slices over the top. Arrange sliced steak over the salad. Scatter 1/4 cup crumbled feta and 2 oz crumbled soft goat cheese over the salad. Finish with a light grind of black pepper and an optional sprinkle of flaky sea salt. Serve goat cheese crostinis on the side or perched on the salad.