Sirloin Salad Recipe

Bring steak to room temperature

Remove the sirloin from the refrigerator 30–45 minutes before cooking so it comes closer to room temperature. Pat dry with paper towels.

Season

Generously season both sides of the steak with kosher salt and freshly ground black pepper (about 1 tsp each total). Press the seasoning lightly so it adheres.

Preheat pan

Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot, about 4–5 minutes. Add 1 tablespoon olive oil and swirl to coat.

Sear and cook

Place the steak in the hot skillet and do not move for 3–4 minutes to develop a brown crust. Flip and cook the second side 3–4 minutes for medium-rare (internal temp ~130–135°F / 54–57°C). Adjust time for desired doneness (longer for medium).

Optional baste

In the last 1–2 minutes, add 1 tsp butter and the crushed garlic clove to the pan. Tilt the pan and spoon the melted butter over the steak to baste and add flavor.

Rest

Transfer the steak to a cutting board and tent loosely with foil. Let rest 6–10 minutes to allow juices to redistribute.

Slice

Against the grain, slice the steak into 1/4-inch thick slices. Keep warm while assembling salad.

Whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper in a small bowl or jar. Taste and adjust seasoning. If thicker texture is desired, whisk vigorously or shake in a tightly sealed jar until emulsified.

Place 6 cups of washed, dried baby spinach in a large bowl or divided between plates.

Scatter 1 cup halved grape tomatoes, 1 tablespoon dried cherries, 1 tablespoon toasted sliced almonds, 1/4 cup thinly sliced red onion (if using), and 1/2 cup crumbled bleu cheese evenly over the spinach.

Drizzle about half of the dressing over the salad and gently toss to coat. Reserve the remainder of the dressing to finish after adding steak.

Arrange the sliced sirloin on top of the dressed spinach. Drizzle the remaining dressing over the steak and salad, or serve extra on the side. Garnish with an extra sprinkle of bleu cheese or almonds if desired.

Serve immediately while the steak is still warm. Leftovers: keep dressing separate and store in refrigerator up to 2 days; steak slices will keep 2–3 days refrigerated but salad is best eaten fresh.