Steak Salad Recipe
Hand – Cut Filet, Cucumbers, Tomatoes, Roasted Red Peppers, Red Onion, Egg, Garlic Parmesan Dressing
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Ingredients
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Steak
Salad vegetables & extras
Garlic Parmesan Dressing
Method
Steak
Season and rest
Pat the filet dry with paper towels. Season both sides evenly with kosher salt and freshly ground black pepper. Let sit at room temperature for 20–30 minutes while you prepare other components (this helps even cooking).
Sear and cook
Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot. Add 1 tablespoon olive oil and swirl. Place the filet in the pan and sear without moving for 2–3 minutes until a brown crust forms. Flip and sear the other side for 2 minutes. Reduce heat to medium and continue cooking, flipping every 1–2 minutes, until internal temperature reaches 125°F (52°C) for medium-rare (about 4–6 additional minutes depending on thickness). For medium, cook to 135°F (57°C).
Rest and slice
Transfer steak to a cutting board and tent loosely with foil. Rest 8–10 minutes to allow juices to redistribute. Slice against the grain into 1/4"–1/2" slices just before assembling the salad.
Hard-boiled eggs
Place eggs in a small saucepan, cover with cold water by 1 inch. Bring to a rolling boil over high heat, then cover the pan and remove from heat. Let sit 9–11 minutes for firm yolks. Transfer eggs to an ice bath for 5 minutes, then peel and halve.
Garlic Parmesan Dressing
In a medium bowl, whisk together mayonnaise, Greek yogurt, grated Parmesan, minced garlic, lemon juice, Dijon mustard, and white wine vinegar until smooth.
Slowly whisk in 2 tablespoons olive oil until incorporated. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. If the dressing is too thick, whisk in up to 2 tablespoons water, 1 teaspoon at a time, until you reach desired pourable consistency. Taste and adjust lemon, salt, or pepper as needed.
Salad assembly
In a large bowl, combine the mixed salad greens, sliced cucumber, halved tomatoes, sliced roasted red peppers, and thinly sliced red onion. Toss gently to combine.
Pour about half of the garlic Parmesan dressing over the salad (reserve the rest to serve on the side) and toss lightly so greens are evenly coated but not drenched.