Steak Salad Gf Recipe

Prep and season

Remove steak from refrigerator 20–30 minutes before cooking to come closer to room temperature. Pat dry with paper towels. Rub both sides with 1 tablespoon olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper.

Grill or pan-sear

Heat a grill or heavy skillet (cast iron) over high heat until very hot. For medium-rare, cook steak 4–5 minutes per side depending on thickness, flipping once. Use an instant-read thermometer: pull at 125–128°F (52–53°C) for medium-rare, 135°F (57°C) for medium. Adjust times for your equipment.

Rest and slice

Transfer steak to a cutting board and tent loosely with foil. Rest 8–10 minutes to allow juices to redistribute. Slice thinly against the grain into 1/4-inch slices; keep warm until plating.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment. Arrange prosciutto slices in a single layer and bake 6–9 minutes until crisp and slightly browned. Remove and cool on paper towels; break into shards before serving. Alternatively, crisp in a skillet over medium heat 2–3 minutes per side.

While steak rests and prosciutto cooks, prepare salad components. In a large bowl combine 2 cups baby spinach and 2 cups spring mix. Thinly slice 1/4 small red onion into half-moons and place in cold water for 5 minutes to mellow (optional), then drain. Cut tomato into wedges or 1/2-inch dice. Halve the avocado, remove pit, scoop flesh and slice or dice.

Lightly toast 1/4 cup shelled pistachios in a dry skillet over medium heat, 2–3 minutes, shaking frequently until fragrant. Cool and roughly chop. These add crunch and a nutty flavor to the salad.

In a small jar or bowl whisk together 2 tablespoons balsamic vinegar, 3 tablespoons extra-virgin olive oil, 1 tablespoon honey, 1/2 teaspoon Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon minced garlic until emulsified. Taste and adjust seasoning or honey for sweetness/acidity balance. Dressing can be made up to one day ahead and refrigerated; bring to room temperature and re-whisk before using.

Add the sliced steak to the bowl with greens and vegetables, or arrange greens on a large platter and fan the steak slices over the top. Scatter tomato, red onion, avocado slices and crispy prosciutto shards over the salad. Sprinkle the toasted chopped pistachios evenly.

Drizzle 2–3 tablespoons of the honey balsamic dressing over the salad (more on the side as desired). Gently toss or serve composed with extra dressing. Finish with a light grind of black pepper and, if desired, a small pinch of flaky sea salt over the steak.