Steak Salad Recipe

Prepare steak

Remove beef tenderloin from refrigerator 20–30 minutes before cooking to come toward room temperature. Pat dry with paper towels. Rub with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, pressing seasoning into the meat.

Grill or sear steak

Preheat grill to medium-high (about 425°F / 220°C) or heat a heavy skillet (cast iron) over medium-high heat until hot. For a 1 lb tenderloin steak about 1 to 1 1/2 inches thick: sear 3–4 minutes per side for medium-rare (internal 125–130°F), longer for desired doneness. Use tongs to turn; do not press down. If using a grill, close the lid between turns to maintain heat.

Rest and slice steak

Transfer steak to a cutting board and tent loosely with foil. Rest 8–10 minutes so juices redistribute. Meanwhile arrange greens in a large bowl or on a platter. After resting, slice steak thinly against the grain into 1/4-inch slices.

Assemble salad

Toss mixed greens lightly with enough vinaigrette to coat (start with about 3 tablespoons and add more to taste). Arrange dressed greens on plates or platter. Scatter peppadew peppers, shaved red onion and crumbled feta evenly over the greens. Lay sliced steak over the top. Finish with a light sprinkle of additional cracked black pepper if desired.

Combine sun-dried tomatoes (drained) and minced garlic in a blender or food processor. Pulse until finely chopped.

Add red wine vinegar, Dijon mustard, honey and lemon juice; pulse once to combine.

With the blender running on low, slowly stream in the 1/4 cup extra-virgin olive oil until the dressing emulsifies and becomes smooth. If dressing is too thick, add 1–2 teaspoons warm water to reach desired consistency.

Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, taste and adjust seasoning or acidity with an extra teaspoon of vinegar or a pinch of salt if needed. Transfer to a jar or bowl and refrigerate up to 3 days. Bring to room temperature before using, shake or whisk to re-emulsify.