Description
A quick and delicious salad featuring tender steak paired with crunchy vegetables and a zesty dressing.
Ingredients
Scale
- 1 lb sirloin or flank steak
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt
- Black pepper
- Optional: 1 tsp Worcestershire sauce
- 1 large romaine heart, chopped
- 1 cucumber, sliced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced (optional)
- 3 tbsp olive oil (for dressing)
- 1 1/2 tbsp red wine vinegar (or lemon juice)
- 1 tsp Dijon mustard
- 1 small garlic clove, grated
- Pinch of salt and pepper
Instructions
- Season the steak with olive oil, garlic powder, smoked paprika, salt, and black pepper. Sear it in a hot pan for 3-5 minutes per side.
- Let the steak rest for 5-10 minutes, then slice it thinly against the grain.
- Chop the romaine, cucumber, tomatoes, and onion into bite-sized pieces.
- Whisk together 3 tbsp olive oil, red wine vinegar, Dijon mustard, and grated garlic for the dressing.
- Toss the salad with the dressing, top with sliced steak, and serve.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat quickly in a skillet to retain tenderness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 75mg