Sauteed Steak Salad
Elevate your salad game with a hearty and flavorful sautéed steak salad that combines tender, perfectly seared slices of ribeye or sirloin steak with a vibrant medley of fresh vegetables. This recipe blends smoky, savory steak seasoned with garlic powder, salt, and pepper with crisp mixed greens, juicy cherry tomatoes, crunchy cucumber, and tangy red onion, all topped with creamy crumbled feta cheese. A simple yet irresistible balsamic vinaigrette, sweetened with a touch of honey and spiked with Dijon mustard, ties the dish together beautifully. Quick to prepare in just 25 minutes, this steak salad is a complete meal that’s perfect for lunch, dinner, or even entertaining guests. Garnish with fresh parsley and serve immediately for a stunning presentation that’s as delicious as it is nutritious. Ideal for steak lovers and salad enthusiasts alike, this recipe offers the ultimate balance of protein-packed indulgence and fresh garden flavors.
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Recipe Information
Ingredients
- 1 pound Ribeye or sirloin steak
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 3 tablespoons Olive oil
- 6 cups Mixed salad greens (e.g., arugula, spinach, romaine)
- 1 cup Cherry tomatoes, halved
- 1 cup Cucumber, sliced
- 0.25 cup Red onion, thinly sliced
- 0.5 cup Feta cheese, crumbled
- 3 tablespoons Balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Take the steak out of the fridge and let it come to room temperature for about 20 minutes.
Season the steak generously with salt, black pepper, and garlic powder on all sides.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
Place the steak in the skillet and cook for about 3-4 minutes per side for medium-rare, or longer depending on your preferred level of doneness.
Remove the steak from the skillet and let it rest on a cutting board for 5-10 minutes.
While the steak is resting, prepare the salad ingredients. Add mixed greens, cherry tomatoes, cucumber, red onion, and feta cheese to a large salad bowl.
In a small mixing bowl, whisk together balsamic vinegar, Dijon mustard, honey, and 1 tablespoon of olive oil until emulsified. Adjust seasoning with a pinch of salt and pepper to taste.
Slice the steak thinly across the grain into strips.
Toss the salad with the prepared vinaigrette until the ingredients are well-coated.
Top the salad with the sliced steak and garnish with fresh parsley if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 15.9 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 759 mg | 33% | |
| Total Carbohydrate | 12.1 g | 4% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 6.9 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 145 mg | 11% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 812 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
