Bistro Steak Salad Recipe

Bring steak to room temperature

Remove steak from refrigerator 20–30 minutes before cooking so it comes closer to room temperature. Pat dry with paper towels.

Season both sides of the steak with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1/2 tsp garlic powder. Rub with 1 tbs olive oil to coat.

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot, about 3–4 minutes. Add the steak and sear without moving 3–4 minutes per side for medium-rare (internal temp 125–130°F / 52–54°C). Adjust time for thickness and desired doneness.

If steak is thicker than 1 inch, sear edges 30–60 seconds and/or transfer to a 400°F (200°C) oven to finish (3–5 minutes) until desired internal temperature is reached.

Transfer steak to a cutting board and rest tented loosely with foil for 8–10 minutes to let juices redistribute.

After resting, slice steak thinly across the grain into 1/4-inch slices and set aside. Reserve any resting juices to dress the salad lightly if desired.

While steak rests, melt 1 tbs unsalted butter in a small skillet over medium heat. Add 1 finely minced shallot and sauté 1–2 minutes until softened and fragrant but not browned.

Remove skillet from heat and whisk in 2 tbs red wine vinegar, 1 tsp Dijon mustard, and 1/2 tsp honey. Let the hot butter and shallot warm the vinegar mixture to mellow its acidity.

Slowly stream in 3 tbs olive oil while whisking to emulsify. Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning or honey for sweetness as needed.

Keep the vinaigrette warm but off direct heat until ready to dress the salad.

In a large bowl, combine 6 cups mixed salad greens, 1 cup halved cherry tomatoes, 1/2 cup thinly sliced cucumber, and 1/4 cup thinly sliced red onion.

Add sliced avocado and half of the toasted nuts (reserve the rest for garnish). Toss gently to combine.

Pour about two-thirds of the warm shallot vinaigrette over the salad and toss gently to coat. Add more vinaigrette to taste, but avoid overdressing.

Arrange the sliced steak on top of the dressed salad in an even layer.

Scatter the remaining toasted nuts and 1/2 cup crumbled blue cheese (or feta) over the salad.

If desired, drizzle a little of the reserved steak juices over the steak slices for extra flavor.

Serve immediately while steak is still slightly warm.