Beef Salad with Tender Slices (Print)

Tender seared beef combined with fresh vegetables and zesty dressing for a light and refreshing meal.

# What You Need:

→ Beef

01 - 14 oz beef sirloin or flank steak
02 - 1 tbsp olive oil
03 - Salt and freshly ground black pepper, to taste

→ Salad Base

04 - 3.5 oz mixed salad greens (arugula, spinach, romaine)
05 - 1 small cucumber, thinly sliced
06 - 1 red bell pepper, thinly sliced
07 - 1 small red onion, thinly sliced
08 - 5 oz cherry tomatoes, halved
09 - 2 tbsp fresh cilantro or parsley, chopped

→ Dressing

10 - 3 tbsp extra virgin olive oil
11 - 1.5 tbsp fresh lime juice
12 - 1 tbsp soy sauce (gluten-free if required)
13 - 1 tsp honey
14 - 1 clove garlic, finely minced
15 - 1 tsp grated fresh ginger
16 - 1/2 tsp chili flakes (optional)

# How to Make:

01 - Pat the steak dry and season both sides evenly with salt and freshly ground black pepper.
02 - Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the steak for 3 to 4 minutes on each side until medium-rare or to desired doneness.
03 - Transfer the cooked steak to a plate. Cover loosely with foil and allow it to rest for 5 minutes to retain juices.
04 - While the steak rests, whisk together all dressing ingredients in a small bowl until fully emulsified.
05 - In a large bowl, combine salad greens, cucumber, red bell pepper, red onion, cherry tomatoes, and chopped herbs.
06 - Thinly slice the rested steak against the grain for tenderness.
07 - Add the sliced steak to the salad. Drizzle with prepared dressing and toss gently to combine all components evenly.
08 - Serve immediately, optionally garnished with additional fresh herbs for enhanced freshness.

# Expert Advice:

01 -
  • It feels like a full meal without the heaviness, and you can have it on the table in half an hour.
  • The contrast between warm beef and crisp vegetables makes every forkful interesting.
  • You can prep the dressing and chop everything ahead, then just sear the steak when hunger strikes.
02 -
  • Always slice the steak against the grain or you'll end up chewing forever, no matter how perfectly you cooked it.
  • Let the steak rest before slicing, or all the juices will pool on your cutting board instead of staying inside the meat.
  • Dress the salad just before serving so the greens stay crisp and don't wilt into sadness.
03 -
  • Freeze the steak for 15 minutes before slicing if you want paper thin cuts that look restaurant worthy.
  • Double the dressing recipe and keep extra in the fridge, it's fantastic on roasted vegetables and grain bowls too.

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