30-Minute Steak Salad
Vinaigrette:
1 tablespoon red wine vinegar
1 garlic clove minced
1 teaspoon Dijon mustard
¼ teaspoon Diamond Crystal kosher salt
¼ teaspoon black pepper
3 tablespoons extra-virgin olive oil
Salad:
4 cups mixed salad greens
½ cup cherry tomatoes halved
Steak:
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon fine salt
½ teaspoon black pepper
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon dried thyme
2 tablespoons olive oil
1 lb. NY Strip, Ribeye, sirloin, (or any steak) cubed into 2-inch cubes*
Prepare the vinaigrette:
In a small bowl, whisk together the vinegar, garlic, Dijon mustard, salt, and pepper. Add the olive oil in a slow, steady stream, whisking constantly until the dressing is emulsified. Set aside.
Prepare the salad:
Arrange the mixed greens and the tomatoes on a large serving platter. Set aside.
Cook the steak:
In a large bowl, mix together the kosher salt, black pepper, paprika, garlic powder, onion powder, and dried thyme. Add the steak cubes and toss to coat.
In a large skillet, heat the olive oil over medium-high heat. Add the seasoned steak cubes. Cook until done to your liking. I suggest cooking 2 minutes per side for medium. Don’t overcook, or the steak will be dry and chewy.
Remove the cooked steak cubes from the skillet and arrange them on top of the salad. Whisk the vinaigrette one more time and drizzle it on top. Serve immediately.
Prep Time: 20 min Cook Time: 10 min
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