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Steak Salad with Dijon Balsamic Dressing Recipe

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3.9 from 48 reviews

This Steak Salad with Dijon Balsamic Dressing combines tender, pan-seared top sirloin steaks with a vibrant mixture of fresh greens, cherry tomatoes, cucumber, red onions, and creamy avocado. The tangy homemade Dijon balsamic dressing adds a perfect balance of acidity and flavor, making it a refreshing yet hearty meal ideal for lunch or dinner.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Dressing & Marinade

  • ⅓ cup extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon lemon juice
  • ½ tablespoon Dijon mustard
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste

Salad & Steak

  • 8 to 10 ounces top sirloin steaks
  • 2 tablespoons butter
  • 1 clove garlic, smashed
  • 6 to 8 cups packed torn romaine lettuce or mixed baby greens
  • ½ cup thinly sliced red onions
  • 1 whole avocado, thinly sliced
  • 2 cups cherry tomatoes, halved
  • 1 English cucumber, washed, dried, and cut into cubes
  • ½ cup crumbled feta cheese (optional: blue cheese or goat cheese)

Instructions

  1. Prepare the Dressing and Marinade: In a mixing bowl, whisk together extra virgin olive oil, balsamic vinegar, lemon juice, Dijon mustard, dried oregano, dried thyme, salt, and pepper until fully combined. Reserve most of the dressing for the salad, measuring out 1/4 cup to use as a marinade.
  2. Marinate the Steaks: Pour the 1/4 cup marinade into a ziplock bag and add the top sirloin steaks. Seal the bag and rub the marinade evenly over the steaks. Refrigerate for at least 20 minutes to allow flavors to penetrate.
  3. Bring Steaks to Room Temperature: Remove the steaks from the marinade and let them rest on the counter for 10 minutes to reach room temperature, ensuring even cooking.
  4. Sear the Steaks: Heat a cast iron skillet over medium-high heat. Add butter and smashed garlic clove; melt the butter and infuse flavor. Place steaks in the skillet and cook for about 3 to 4 minutes per side for medium-rare, until nicely browned and cooked to your preferred doneness.
  5. Rest the Steaks: Remove steaks from skillet and set aside covered to rest for about 5 minutes. This step helps retain juices and ensures tender meat.
  6. Assemble the Salad: In a large salad bowl, combine torn romaine lettuce (or mixed baby greens), halved cherry tomatoes, cubed cucumbers, thinly sliced red onions, and sliced avocado. Mix lightly to combine.
  7. Slice the Steaks: Cut the rested steaks against the grain into approximately 1/4-inch thick slices to maximize tenderness.
  8. Combine and Serve: Arrange sliced steak over the salad. Pour the reserved dressing over the entire salad and gently toss to coat. Finish by sprinkling crumbled feta cheese on top. Serve immediately for the best flavor and texture.

Notes

  • Marinating the steak for at least 20 minutes enhances flavor and tenderness, but you can marinate longer up to 2 hours if desired.
  • Using a cast iron skillet gives the best sear, but a heavy-bottomed stainless steel pan will also work well.
  • Feel free to substitute romaine lettuce with mixed baby greens for a different texture and flavor profile.
  • You can replace feta cheese with blue cheese or goat cheese based on preference or availability.
  • For medium and well-done steaks, increase cooking time by 1-2 minutes per side.
  • If you prefer a dairy-free salad, omit the cheese entirely or use a plant-based alternative.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Frying
  • Cuisine: American

Find it online: https://ellarecipe.com/steak-salad-with-dijon-balsamic-dressing-recipe/